CHEF JOHN'S THREE CORN POLENTA
When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
- Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.
Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g
CREAMY CORN POLENTA
Steps:
- In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.
CREAMY CORN POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
ELEGANT TRI-COLORED POLENTA
Also known as "Torta di Polenta", this dish alternates layers of polenta, goat cheese and leeks. Some of the polenta is mixed with tomato sauce, some with chopped spinach. The result is a striped dish which calls to mind the Italian tri-colored flag (only with more stripes). This versatile dish is suitable for vegetarians but is hearty enough for the biggest eaters. It can be served hot or at room temperature and be part of a buffet or the main course for lunch or dinner with a green salad. Be forewarned, this takes a lot of time and effort to make, but in my opinion, is more than worth it! It keeps well too. One more thing, you must have a spring-form pan for this. Original recipe courtesy of Simms Brannon.
Provided by CCinSC
Categories Grains
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Saute 2/3 of the garlic (4 cloves) in 2 tablespoons of olive oil until just golden.
- Add chopped tomatoes and salt and pepper to taste and simmer for 30 minutes.
- Reserve.
- Arrange spinach, while still wet from washing, in a large skillet and sprinkle with salt.
- Place over moderate heat and cook until spinach is completely wilted.
- Drain thoroughly of all excess water and chop coarsley.
- Saute spinach with remaining garlic (2 cloves) in 2 tablespoons olive oil and reserve.
- Saute leeks in 2 tablespoons olive oil over low heat until golden.
- Reserve.
- Combine goat cheese, yogurt and thyme in a bowl and blend until creamy and spreadable.
- Reserve.
- Dissolve 2 teaspoons salt in water in a large pot (preferably not too deep).
- Stir in cornmeal with a wire wisk and place over moderate heat.
- Continue stirring constantly with the whisk until cornmeal begins to thicken, then change to a wooden spoon.
- Polenta is done when it pulls away from the sides of the pan (about 15 minutes).
- Place 2/3 of the polenta in a bowl.
- Add 1 cup of the tomatoes.
- Add spinach to the remaining 1/3 of the polenta.
- Spread half the tomato-polenta mixture on the bottom of a lightly oiled 9 inch spring-form cake pan.
- Spread 1/2 of the goat cheese mixture over the tomato-polenta, then spread half of the leeks next.
- Continue layering the spinach-polenta mixture, the remaining goat cheese mixture and the remaining leeks.
- Top with the remaining tomato-polenta mixture.
- Bake in a 450º oven for 25 minutes.
- Allow to stand at least 10 minutes before removing spring-form ring.
- Cut in wedges and serve with remaining tomato sauce.
Nutrition Facts : Calories 517.7, Fat 29.1, SaturatedFat 13.4, Cholesterol 45.1, Sodium 385.7, Carbohydrate 48.1, Fiber 6.5, Sugar 8.3, Protein 19.9
CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE
This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.
Provided by JOE ZARANSKI
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Grill corn in the husks, or roast in the oven; cut kernels from cob.
- In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
- Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
- When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g
POLENTA, CORN AND CHEESE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Scrape kernels from corn.
- Bring stock to a boil in a covered pot.
- Grate cheese.
- When stock boils, stir in corn and cook about 30 seconds.
- Reduce heat to medium, and slowly stir in the polenta so it does not lump. Cook until mixture thickens, a couple of minutes. Stir in the cheese, and season with salt and pepper.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 14 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 757 milligrams, Sugar 13 grams
POLENTA WITH CORN AND THYME
This simple polenta side dish goes well with braised short ribs, such as our Slow-Cooker Short Rib Ragu, brisket, or pork roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a large saucepan, melt 1 tablespoon butter over medium-high. Add corn and thyme. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 1 g, Protein 6 g
POLENTA WITH FRESH CORN
Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
- Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.
CREAMY CORN-STUDDED POLENTA
Provided by Amy Finley
Categories Side High Fiber Dinner Corn Hominy/Cornmeal/Masa Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.
CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA
This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
- Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
- In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
- Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.
Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g
POLENTA WITH CORN AND CHEESE
Provided by Marian Burros
Categories dinner, lunch, main course
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Shuck the corn, and scrape the kernels from it to yield 2 cups.
- With a fork, mix the ricotta and the blue cheese to blend well.
- Bring stock to boil; slowly stir in polenta, mixing constantly. Reduce heat to medium, and continue mixing until mixture thickens. Stir in corn and continue cooking until mixture is thick and corn is cooked, about 2 minutes.
- Remove from heat, and quickly stir in cheese mixture. Season with salt and pepper.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 545 milligrams, Sugar 9 grams
TRIPLE-CHEESE SOFT POLENTA
Categories Cheese Side Quick & Easy Oscars Cornmeal Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
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.
More about "triple corn polenta recipes"
TRIPLE CORN POLENTA RECIPE ON FOOD52
From food52.com
Servings 4Category Side
TRIPLE CORN POLENTA: AN ELABORATE DISH THAT DIDN’T NEED …
From bonappetit.com
Author Amiel StanekEstimated Reading Time 5 mins
CREAMY FRESH CORN POLENTA - RANCHO LA PUERTA
From rancholapuerta.com
TRIPLE CORN MUFFINS - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
CHEF JOHN'S THREE CORN POLENTA - CRECIPE.COM
From crecipe.com
TRIPLE CORN POLENTA WITH CHANTERELLES AND GREENS ...
From pinterest.ca
HOW TO MAKE POLENTA FROM CORNMEAL - EASY POLENTA RECIPE ...
From prepdish.com
TRIPLE CORN POLENTA - PLAIN.RECIPES
From plain.recipes
CORN RECIPES: TRULY INCREDIBLE TRIPLE CORN POLENTA!
From tastingeverything.tumblr.com
TRIPLE CORN POLENTA WITH MUSHROOMS AND GREENS — CHEF ...
From chefsharingthetable.com
CORN RECIPES: TRULY INCREDIBLE TRIPLE CORN POLENTA ...
From frugallyfancyfood.wordpress.com
TRIED AND TRUE: CREAMY CHEESY CORN POLENTA - COOKING IN ...
From cookinginstilettos.com
THE GIFT OF THIS CREAMY POLENTA RECIPE IS THAT YOU DON'T ...
From bonappetit.com
EASY FRESH CORN POLENTA (VEGAN, GLUTEN-FREE, SOY-FREE)
From withfoodandlove.com
TRIPLE CORN FRITTERS - BOW & ARROW BRAND
From bowandarrowbrand.com
TRIPLE CORN POLENTA RECIPE ON FOOD52 | RECIPE | FOOD 52 ...
From pinterest.com
FRIED POLENTA WITH FRESH CORN RECIPE - MARCIA KIESEL ...
From foodandwine.com
CORN TRIPLE RECIPE | BREWGR
From brewgr.com
DAN KLUGER'S FRESH-CORN POLENTA WITH BUTTER AND HERBS | KITCHN
From thekitchn.com
POLENTA RECIPE: CHEF JOHN’S THREE CORN POLENTA BY CHEF ...
From redcipes.com
TRIPLE-MUSHROOM POLENTA RECIPE | MYRECIPES
From myrecipes.com
TRIPLE CORN POLENTA RECIPE ON FOOD52 | RECIPE IN 2021 ...
From pinterest.com
CREAMY POLENTA WITH ROASTED CORN - HOUSE & HOME
From houseandhome.com
CRISP DEEP-FRIED POLENTA INTEGRALE - CORN RECIPES | ANSON ...
From ansonmills.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love