Polenta Creamy Good And Almost No Stir Recipes

CREAMY POLENTA

Steps:

• Add water and salt to large sauce pan and bring to a soft boil.
• Slowly whisk in polenta. It's important to go slowly and continually whisk so you don't get lumps.
• Turn heat to low and allow polenta to gently simmer while continually whisking.
• When polenta starts to thicken, stop whisking and cover sauce pan.
• Allow polenta to simmer with a lid on for 30 minutes, stirring every 5-6 minutes.
• After 30 minutes, turn off the heat and add butter.
• When butter is halfway melted, stir in the parmesan cheese.
• Replace the lid on the pot and allow to sit off the heat for 5 minutes
• Taste the polenta and adjust seasoning if necessary.

NO-STIR POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot.
• Add the salt; then add the cornmeal in a very thin stream, letting it run through a closed fist. Stir constantly with a whisk while adding.
• When all the cornmeal has been added, stir with a wooden spoon 2 minutes, and then cover pot. Adjust heat so the water is at a lively simmer. After 10 minutes, stir 1 minute; then cover pot again. Repeat three more times. Let polenta cook 5 minutes longer, for a total of 45 minutes.
• Stir vigorously for another minute. Transfer to a moistened bowl (rinsed but not dried), and let polenta rest 10 to 15 minutes. Unmold onto a platter and serve at once, or let it cool to use in other recipes.

POLENTA CREAMY GOOD AND ALMOST NO STIR

Steps:

• Bring water to boil in a heavy bottom 4 quart pan over medium high heat.
• Stir in salt, and baking soda. Slowly pour cornmeal into the water in a steady stream stirring with a wooden spoon.
• Bring to a boil stirring consistently for 1 minute.
• Reduce to the very lowest heat possible and cover.
• After 5 minutes whisk polenta to smooth out any lumps for 15 seconds,scraping down sides and bottom of pan. Cover and continue to cook without stirring until grains are tender but slightly al dente. About 25 minutes.
• Remove from heat and stir in butter and cheese.
• Stir in scallions and chipotle if using.

EASY CREAMY POLENTA

Steps:

• In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

NO-STIR OVEN POLENTA

Steps:

• Mix everything in a shallow pan which is ovenproof.
• Put it in a 350 degree oven.
• After about 40 minutes, give it a stir and see if it's done.
• If not, cook another few minutes.
• You can add less or more liquid, depending upon whether you like the polenta soft or more solid.

SIMPLE CREAMY POLENTA

Steps:

• In a large saucepan, bring the chicken stock to a rolling boil. Reduce the heat to medium and add the polenta slowly, whisking each addition very briskly. If the polenta is added too quickly, lumps will form.
• Cover and cook over low heat for 20 minutes or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate. Season with salt and pepper and serve.

DREAMY POLENTA

Steps:

• Generously grease a 5-qt. slow cooker with 1 tablespoon butter. Add milk, cream, 6 tablespoons butter, cornmeal, salt, rosemary and pepper; stir to combine., Cook, covered, on low 5-6 hours or until polenta is thickened, whisking every hour. Just before serving, whisk again; stir in cheese and remaining butter. Garnish with additional rosemary if desired.

CREAMY POLENTA

Steps:

• Bring water to a boil with salt in a 4-quart heavy pot, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and serve warm.