Polenta With Fresh Herbs And White Cheddar Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE



Polenta with Fresh Herbs and White Cheddar Cheese image

Categories     Cheese     Herb     Cheddar     Cornmeal     Fall     Healthy     Bon Appétit

Yield Makes 6 side-dish servings

Number Of Ingredients 8

6 2/3 cups canned low-salt chicken broth
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
1 garlic clove, minced
1 teaspoon salt
1 2/3 cups polenta (coarse cornmeal)*
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)

Steps:

  • Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
  • *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

CHEESY POLENTA



Cheesy Polenta image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g

HERBED POLENTA



Herbed Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

CREAMY CHEDDAR POLENTA WITH FRESH HERBS



Creamy Cheddar Polenta with Fresh Herbs image

Provided by Cooking Channel

Categories     side-dish

Time 30m

Yield 6 to 8 mini-cup servings

Number Of Ingredients 8

1 cup whole milk
Kosher salt
1 cup cornmeal (1/2 cup medium grind, 1/2 cup fine grind)
3 tablespoons butter
1 tablespoon extra-virgin olive oil
1 cup shredded sharp white Cheddar
Freshly ground black pepper
Assorted finely chopped fresh herbs, such as thyme and rosemary, for topping

Steps:

  • Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
  • Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
  • Serve immediately in mini cups, topped with chopped herbs

WHITE CHEDDAR AND JALAPENO POLENTA



White Cheddar and Jalapeno Polenta image

Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat.

Provided by GoldsmithLissa

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 cups chicken stock
2 cups polenta (cornmeal)
6 ounces cheddar cheese
1/8 cup chopped jalapenos or 1/8 cup sliced jalapeno
2 tablespoons butter
sea salt
fresh ground pepper

Steps:

  • Bring stock to boil in large pot over high heat.
  • Whisk in polenta in a steady stream and decrease heat to medium.
  • Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
  • Add cheese and peppers. Cook 2 minutes.
  • Stir in butter and salt and pepper to taste.
  • Remove from heat and adjust consistency by thinning with more stock if needed.

HERBED CHEESE POLENTA



Herbed Cheese Polenta image

This is a Giada De Laurentiis recipe, from her family dinners cookbook. My friend Traci made this and I was fortunate to get the left-overs and it was scrumptious! She served it with Recipe #188049, a perfect combo!

Provided by HeidiSue

Categories     Corn

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

9 cups water
1 tablespoon salt
2 1/2 cups yellow cornmeal or 2 1/2 cups polenta
1 1/2 cups freshly grated parmesan cheese
1 1/2 cups whole milk
3/4 cup unsalted butter (cut into pieces)
1/3 cup flat leaf parsley, chopped
1 tablespoon fresh rosemary, finely chopped
2 tablespoons fresh thyme, chopped
3/4 teaspoon fresh ground black pepper

Steps:

  • Bring water to a boil in a large, heavy pot.
  • Add the salt.
  • Gradually whisk in the cornmeal.
  • reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
  • Remove from heat.
  • Add the cheese, milk butter, herbs and pepper.
  • Stir until the butter and cheese melt.
  • Transfer the polenta to a bowl and serve.

Nutrition Facts : Calories 401.1, Fat 25.5, SaturatedFat 15.2, Cholesterol 66.8, Sodium 1199.7, Carbohydrate 32.6, Fiber 3, Sugar 2.9, Protein 12.1

WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS



White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos image

Categories     Cheese     Garlic     Leafy Green     Mushroom     Vegetable     Side     Vegetarian     Cheddar     Cornmeal     Spinach     Fall     Winter     Chard     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

3 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)
1 large bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips
1 10-ounce bag fresh spinach leaves

Steps:

  • Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
  • Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
  • Spoon polenta onto plates. Top with greens and portobello mushrooms.

More about "polenta with fresh herbs and white cheddar cheese recipes"

CREAMY CHEDDAR POLENTA - SHARED APPETITE
creamy-cheddar-polenta-shared-appetite image
Bring the milk, 2 cups of the water, and a very large pinch of salt to a boil in a medium saucepan. Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps.
From sharedappetite.com


BEEF WITH CREAMY CHEESE POLENTA RECIPE | ARMSTRONG …
beef-with-creamy-cheese-polenta-recipe-armstrong image
Directions. For the shredded beef: in a large pot, heat the olive oil over medium-high heat. Add the beef and bacon and sauté for 5 minutes, or until the meat is browned on all sides. Add the shallots and garlic and cook, stirring, for 2 …
From armstrongcheese.ca


POLENTA WITH FRESH HERBS AND CHEDDAR CHEESE - REAL RECIPES FROM …
2015-03-26 Combine stock, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low and simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often for about 25 minutes.
From mouthsofmums.com.au
Servings 1
Estimated Reading Time 1 min
User Interaction Count 62


POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
You can never have too many side dish recipes, so give Polenta with Fresh Herbs and White Cheddar Cheese a try. One serving contains 208 calories, 9g of protein, and 2g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes ...
From fooddiez.com


BAKED CHEDDAR CHEESE AND FRESH CHIVE POLENTA | CHEZ …
2020-05-24 Heat on the stove top just until the butter has melted. Remove from heat and whisk in the polenta. Bake uncovered in a pre-heated 350 degree oven for 40 minutes. After 40 minutes stir in the cream, 1¼ cups of the cheese, and chives. Sprinkle on the remaining ¼ cup cheese and lightly dust with paprika. Bake for an additional ten minutes ...
From chezcarrcuisine.com


POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE RECIPE AT …
Feb 26, 2013 - Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta ...
From pinterest.co.uk


POLENTA WITH WHITE CHEDDAR, CHARD & WILD MUSHROOMS
2013-01-14 1 cup (4 oz./125 g.) white Cheddar cheese, shredded or crumbled . In a large saucepan over high heat, bring 8 cups (64 fl. oz./2 l.) water and 1 1/2 teaspoons salt to a boil. Add the polenta in a slow, steady stream, stirring constantly. Reduce the heat to low and cook, stirring often, until the polenta pulls away from the sides of the pan, 40 ...
From blog.williams-sonoma.com


INSTANT POT POLENTA (WITH CHEDDAR CHEESE AND HERBS!)
2021-02-16 Instructions. Put the polenta, chicken stock, and salt in the pressure cooker. Pressure cook on HIGH for 15 minutes. When the time is up, allow for a natural pressure release for 10 minutes, then do a quick release after. Add the butter, cheese, chives, and thyme. Stir until everything is incorporated.
From foreignfork.com


4-INGREDIENT CHEDDAR CHIVE POLENTA RECIPE ⋆ 10-MINUTE CHEESY …
2022-05-30 Bring to a boil over high heat, then reduce heat to medium-low and cover with a lid. Cook for about 10 minutes, stirring frequently, or until polenta is thick. Mix in the flavorings: Remove the polenta from heat, then stir in salt, pepper, cheddar, and half of the chives until the cheese has melted and is well combined with polenta.
From forkintheroad.co


RECIPE: WHITE CHEDDAR POLENTA | BLUE DIAMOND
Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes. Whisk in butter, and then the cheese and season with salt and pepper. 2. For the blistered tomatoes: Using your heaviest cast iron skillet, heat the oil over high heat. Add the ...
From bluediamond.com


WHITE CHEDDAR POLENTA - WHAT'S GABY COOKING
2015-06-24 Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes. Whisk in butter, and then the cheese and season with salt and pepper. Using your heaviest cast iron skillet, heat the oil over high heat. Add the shallots and garlic and sauté for 1 minute until fragrant.
From whatsgabycooking.com


POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper …
From cookingindex.com


POLENTA WITH CHEESE AND HERBS, THYME FOR COOKING EASY, CREAMY …
1/4 cup (1.5oz, 45gr) polenta, quick-cooking; 1/4 cup (2oz, 60ml) ricotta cheese; 1/4 cup (1oz, 30gr) shredded Cheddar; 1 tsp dried oregano; 1 tsp dried chives Instructions: Heat 1 cup (8oz, 240ml) stock and herbs in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly.
From thymeforcooking.com


POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Polenta with Fresh Herbs and White Cheddar Cheese. See original recipe at: epicurious.com. kept by Poached_and_Scrambled recipe by Epicurious. Categories: Cheese; Cornmeal; Polenta; …
From keeprecipes.com


CHEESY POLENTA WITH SQUASH AND HERBS - THE PICKY EATER
2020-10-16 Heat oil in a large skillet over medium-high heat. Add zucchini and yellow squash; sauté until squash is soft but still holds its shape, about 5 minutes. Step 3: Add corn, crushed red pepper, and garlic; sauté lightly to cook. Stir in basil and a sprinkling of salt and pepper to taste.
From pickyeaterblog.com


POLENTA WITH CHEESE AND HERBS, DELICIOUS, CREAMY SIDE DISH.
Heat stock and herbs in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add cheeses and as much extra stock as needed to thin. Cover and let sit 5 minutes. Serve.
From thymeforcookingkitchen.com


CREAMY WHITE CHEDDAR POLENTA + FRESH CORN - RUSTY LEMON FOOD …
2016-12-08 1-1 1/2 cup sharp white cheddar (shredded) black pepper (season to taste) Instructions. Bring the water and vegetable stock to a boil in a medium sized heavy pot. Slowly add the polenta and stir with a wire whisk to prevent clumping. Continue to whisk mixture for another 2-3 minutes. Then turn the heat down to low.
From therustylemon.com


POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE - MASTERCOOK
2 teaspoons minced fresh marjoram; 2 teaspoons minced fresh thyme; 2 teaspoons minced fresh sage; 1 garlic clove, minced; 1 teaspoon salt; 1 2/3 cups polenta (coarse cornmeal)* 1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)
From mastercook.com


BAKED WHITE POLENTA WITH TWO CHEESES RECIPE | BON APPéTIT
2002-12-31 Lightly butter 15x10x2-inch glass baking dish. Bring 12 cups water, 1 tablespoon salt, and garlic to boil in heavy large saucepan over high heat.
From bonappetit.com


POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
Nov 20, 2015 - Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta ...
From pinterest.ca


OVEN-BAKED POLENTA WITH FRESH HERBS - TASTE FOR LIFE
natural health and wellness. Healthy Recipes. Appetizers; Breakfast; Desserts; Drinks; Gluten Free; Main Course; Parties & Picnics
From tasteforlife.com


POLENTA WITH CHEESE & HERBS - TLN
DIRECTIONS. Bring the water and salt to a boil. While whisking, add the cornmeal a little at a time. (Whisking will help eliminate lumps). Reduce heat to medium low and cook polenta, stirring frequently until thickened and will mound on a spoon, about 20 to 25 minutes. Stir in butter, cream, mascarpone and Parmesan cheese.
From tln.ca


WHITE CHEDDAR & POBLANO POLENTA - VEGETARIAN 'VENTURES
2020-03-05 Instructions. In a high speed blender, blend together the poblano pepper, red onion, garlic clove, vegetable broth, and garlic clove and blend until completely combined. Bring salted water to a boil in a medium saucepan. Whisk in the polenta, lower heat to low, and let simmer, stirring often, for 5 minutes or until the polenta is creamy and the ...
From vegetarianventures.com


CREAMY CHEDDAR POLENTA WITH FRESH HERBS RECIPE
Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time. Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper. Serve immediately in mini cups, topped with chopped herbs
From cookingchanneltv.com


CREAMY POLENTA WITH PARMESAN AND HERBS - FRESH FOOD BLISS
Polenta is made out of ground maize. Nowadays, it can be found on the shelves in two different forms: instant (quick-cook) polenta or in a more coarse form which, of course, takes longer to cook. For this Creamy Polenta Recipe you will need the following: Polenta: I am using the instant type, however, a coarse polenta will work too. The only ...
From freshfoodbliss.com


POLENTA WITH WHITE CHEDDAR, CHARD AND WILD MUSHROOMS
Reserve the juices in the pan. When the polenta is ready, stir in the remaining 3 Tbs. butter, 3/4 cup (3 oz./90 g) of the cheese, and 1 tsp. each of the salt and pepper. Cook until the butter and cheese have melted, 3 to 4 minutes. Set the fry pan with the reserved juices over medium-high heat. Warm the juices, then add the chard and mushrooms ...
From williams-sonoma.com


POLENTA WITH HERB SAUCE AND FETA CHEESE - THE IBD CENTRE OF BC
Put the lid on and turn down to low heat. Every five minutes, remove the lid to stir the polenta to ensure it does not stick to the bottom of the saucepan. Cook for a total of 15 minutes. In a medium bowl, mix together flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. To make herb sauce, add herbs, Greek yogurt or ...
From ibdcentrebc.ca


CREAMY CHEDDAR PARMESAN POLENTA - THE STAY AT HOME CHEF
In a large saucepan, bring the water to a boil over high heat. Salt it with salt. Once it is boiling, whisk in the cornmeal. Reduce the heat to low and let the cornmeal simmer until it is tender about 15-20 minutes.
From thestayathomechef.com


OVEN BAKED CREAMY CHEESE POLENTA RECIPE - DINNER, THEN DESSERT
2016-05-24 Preheat oven to 350 degrees. Add 6 cups water into dutch oven. Stir in polenta, salt, pepper and butter into water. Bake uncovered 40 minutes. Add in the cream/milk, cheese and stir to combine. Bake for an additional ten minutes, stir and serve immediately garnishing with more cheddar cheese if desired.
From dinnerthendessert.com


WHITE CORN POLENTA WITH PARMESAN & FRESH HERB
1 Add the stock, cream, milk, and salt and pepper to a saucepan over medium-high heat and bring to a boil. 2 Slowly pour the polenta into the hot liquid, whisking briskly to prevent clumping. Reduce the heat to low and continue whisking for about 10 minutes and cook until the liquid is absorbed. 3 Add the herbs, cheese, and butter to the ...
From trefethen.com


POLENTA MUSHROOMS AND FRESH HERBS RECIPES (6)
6 homemade recipes for polenta mushrooms and fresh herbs from the biggest global cooking community! See recipes for Brad's eye of round steak over jalapeño cheddar polenta too. See recipes for Brad's eye of round steak over jalapeño cheddar polenta too.
From cookpad.com


HERBED MUSHROOMS ON POLENTA WITH WHITE CHEDDAR RECIPE
2015-11-04 Cook over medium heat until thickened, stirring often. This should take about 25 minutes. When thickened, add half of the cheese and stir in. Season with salt & pepper to taste. Pour the polenta out on an oven-safe dish, top with the mushrooms and remaining cheese. Broil for 4-5 minutes, or until the cheese is melted and bubbling.
From thekitchenpaper.com


Related Search