Side Essentials Polenta With Three Cheeses Recipes

THREE-CHEESE POLENTA GRATIN ALLA GENOVESE

Steps:

• Preheat oven on broil setting.
• Bring water, olive oil, and milk to a boil in 4-quart sauce pan. Add polenta in a thin stream, stirring constantly with a whisk. Lower heat and cook while stirring until polenta is thick as porridge, about 5 to 7 minutes.
• Remove from heat and whisk in ricotta evenly through polenta then fold in mozzarella and fontina; cheeses will begin to melt. Season with salt and pepper.
• Butter an 8x12-inch casserole or gratin dish evenly. Pour hot polenta into casserole and spread evenly with a spatula. Sprinkle grated Parmesan cheese evenly across top of polenta. Place in oven on broiler setting on middle rack and bake for 3 to 5 minutes, or until top of polenta is golden brown. Remove from oven, set aside for 5 to 7 minutes and then serve. Letting polenta rest will allow cheese to melt evenly inside casserole, which also needs to cool down because of it being so hot.

THREE CHEESE BAKED POLENTA RECIPE - (4.5/5)

Steps:

• Make the polenta: Bring 3 cups of water to a boil in large saucepan or Ditch oven. Add the salt. When the water comes to a boil add the polenta in a slow steady stream whisking the mixture as you go. Reduce the heat to low and continue stirring for several minutes until there are no lumps. Simmer the polenta for 30-40 minutes stirring occasionally so that the polenta will not stick. Remove the polenta from the heat and add the butter, stirring until well incorporated. Make the tomato sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add two garlic cloves that have been thinly sliced. Cook these gently until just beginning to brown. Add one 14½ oz can of diced tomatoes and a little salt. Go gently on the salt because some brands of tomatoes are too salty to begin with. Add about 1 tablespoon of fresh oregano leaves and simmer this about ½ hour, until reduced to a sauce consistency. Bake the polenta: Lightly oil the tops and sides of a shallow 9×11 inch baking dish. Using the back of a spoon spread about ½ inch of polenta all over the bottom. Crumble and dollop about 5 ounces Gorgonzola and 5 ounces of Taleggio evenly across the surface of the polenta layer. Add the rest of the polenta spreading it over the cheese with the back of a spoon. Work carefully to assure that the cheese is completely covered. Lay a piece of plastic wrap over the top layer of polenta, and using the palms of your hands compact the polenta as evenly and firmly as possible. The polenta may be made a head to this point for up to 24 hours in advance. In fact it makes the polenta firmer and is easier to cut after baking. When you are ready to bake the polenta. Pre-heat the oven to 350 degrees F. Pour the prepared tomato sauce over the top of the polenta and sprinkle ½ cup grated Parmesan cheese over the top. Bake the polenta for 30 minutes until it is browned and bubbly. Remove the polenta to cool on a wire rack for about ½ hour. It should firm up as it cools. To serve slice the baked polenta into serving sized portions and serve alongside an arugula salad. The first piece may be difficult to remove from the tray neatly. You may want to set it aside as a post party treat for the cook. But the other slices should come out easier. A perfect baked polenta will hold it shape, but oh so barely. It may sag a bit under it's own weight and it will ooze plenty of cheese all over the plate.

FOUR-CHEESE POLENTA

Steps:

• Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
• Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on.
• Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan.

TRIPLE-CHEESE SOFT POLENTA

Steps:

• Combine 2 3/4 cups broth and cornmeal in heavy medium saucepan. Place over medium heat. Cook until mixture leaves sides of pan, stirring frequently, about 10 minutes. Remove from heat. Stir in all cheeses and parsley. Season to taste with salt and pepper. Thin with additional stock if desired.

TWO-CHEESE POLENTA

Steps:

• Bring 3 cups each chicken broth and water to a boil with 1/2 teaspoon kosher salt. Slowly stir in 1 1/4 cups polenta; reduce the heat to low and cook, stirring, 1 minute. Cover and cook, stirring occasionally, until thickened, about 35 minutes. Whisk in up to 1 cup water until creamy. Stir in 1/2 pound chopped fontina and 2 tablespoons grated parmesan until melted.

BAKED WHITE POLENTA WITH TWO CHEESES

Steps:

• 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. Gradually add cornmeal, whisking until smooth. Reduce heat to medium-low and cook until cornmeal is very soft and mixture is thick and creamy, whisking often, about 12 minutes. Remove from heat. Stir in half of cheddar cheese, all of mascarpone, 3 tablespoons butter, and 1/4 teaspoon white pepper. Transfer polenta to prepared dish. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 400°F. Sprinkle remaining half of cheddar cheese over polenta. Dot with remaining 1 tablespoon butter. Bake polenta until heated through and golden on top, about 25 minutes.
• Italian cream cheese, available at Italian markets and many supermarkets.

BASIC CHEESE POLENTA

Steps:

• In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
• Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
• Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

BAKED POLENTA WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
• Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
• While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
• Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
• Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

CREAMY CHEDDAR POLENTA

Steps:

• Combine water and dressing in medium saucepan. Bring to boil on medium-high heat. Gradually add cornmeal, stirring constantly until well blended. Return to boil. Reduce heat to medium-low.
• Cook 12 to 14 min. or until cornmeal mixture pulls away from side of pan, stirring constantly.
• Add cheese; stir until melted.

QUICK POLENTA WITH PARMESAN CHEESE

Steps:

• Sauté onions in butter and olive oil over medium heat. Add garlic. Cook 1 minute but do not burn.
• Whisk in wine, tomato puree and chicken broth (or vegetable broth). Whisk well to break up any lumps from the flour. Simmer 5 minutes.
• Remove from heat and stir in cream; add salt and pepper to taste.
• Arrange ½" thick slices of the polenta in a lightly oiled baking dish. You should have about 12 slices.
• Spoon tomato sauce over polenta slices and sprinkle with Parmesan.
• Bake at 350° for 15-20 minutes.
• Garnish with fresh basil ribbons and serve.