Parmesan Polenta Souffle Recipes

CREAMY PARMESAN POLENTA

Steps:

• Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
• Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

BIG-BATCH PARMESAN POLENTA

Steps:

• Bring 9 cups water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30-35 minutes. Remove from heat and stir in Parmesan and pepper.

CREAMY PARMESAN POLENTA

Steps:

• Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat and whisk in cheese, butter, and salt and pepper to taste. Serve immediately.

POLENTA WITH PARMESAN AND TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, stir in the butter and return to the oven for 10 more minutes. Remove from the oven and stir again. Return to the oven for 10 minutes. Remove from the oven, and stir in the Parmesan, if using. Spoon onto plates, make a depression in the middle and spoon 1/4 heaped cup of simple tomato sauce into the depression. Sprinkle with Parmesan and serve.

PARMESAN-POLENTA SOUFFLE

Steps:

• Butter a six-cup souffle dish and dust it with two tablespoons of the cheese. Set aside.
• Bring one and two-thirds cups water with the olive oil to a simmer over medium heat. Add the cornmeal in a slow, steady stream, stirring constantly. Cook the polenta at medium-high heat, stirring for about 10 minutes, until the mixture has the consistency of a thick white sauce. Remove from the heat.
• Using a wooden spoon, beat in the egg yolks one at a time. Stir in all but a tablespoon of the cheese. Season with salt and pepper. The souffle can be prepared in advance up to this point.
• About 40 minutes before serving, preheat the oven to 425 degrees.
• Beat the egg whites with a pinch of salt until they hold a firm peak, but are still creamy. Stir one-quarter of the egg whites into the cornmeal mixture. Then fold the cornmeal mixture into the remaining egg whites. Spoon the mixture into the prepared souffle dish and smooth the top. Sprinkle it with the remaining cheese.
• Bake for 25 to 30 minutes, until the souffle is puffed, browned and firm. Serve at once.

PARMESAN-CRUSTED POLENTA

Steps:

• Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
• Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
• Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
• Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
• When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.

CREAMY PARMESAN POLENTA

Steps:

• Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended.
• Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
• Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl.
• Sprinkle remaining 1/2 cup cheese over.

CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES

Steps:

• Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
• Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you're making it ahead, leave to cool and chill for several hours or overnight.
• Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.