Cheesy Polenta Waffles Recipes

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CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring the 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, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

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

TOASTED POLENTA WAFFLES WITH WHIPPED RICOTTA AND WINTER CITRUS SYRUP



Toasted Polenta Waffles with Whipped Ricotta and Winter Citrus Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 9h20m

Yield 6 servings

Number Of Ingredients 25

3/4 cup fine yellow cornmeal, lightly toasted
3/4 cup all-purpose flour
1/2 cup cornstarch
1 1/4 tablespoons baking powder
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 1/2 cups whole milk
1/2 cup sour cream
2 large eggs, separated
1 1/2 sticks unsalted butter, melted and cooled slightly
Melted butter or nonstick cooking spray, for the waffle iron
Whipped Ricotta, for serving, recipe follows
Winter Citrus Syrup, for serving, recipe follows
1 cup whole milk ricotta
1/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla bean paste
1 teaspoon finely grated orange zest
Pinch of salt
3-inch piece of citrus zest (removed with a vegetable peeler from the citrus that you are juicing)
1 cup freshly squeezed orange, tangerine or clementine juice
1/2 cup pure maple syrup
2 tablespoons cold unsalted butter, cut into pieces
1 cup segmented orange, tangerine or clementine
Pinch of salt

Steps:

  • Heat a medium skillet over medium heat. Add the cornmeal and cook, stirring often, until lightly golden brown and fragrant, about 5 minutes. Transfer to a large bowl and let cool slightly.
  • Whisk together the cornmeal with the flour, cornstarch, baking powder, sugar and salt.
  • Whisk together the milk, sour cream and egg yolks in a medium bowl.
  • Add the wet ingredients and the 1 1/2 sticks melted butter to the dry ingredients and gently whisk until just combined.
  • Beat the egg whites in another medium bowl until soft peaks form. Fold the whites into the batter gently. Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
  • Heat the waffle iron to high heat. Brush the iron with melted butter or spray with nonstick cooking spray. Scoop 1/4 cup of the batter into the iron and cook according to the manufacturer's directions. Top each waffle with a dollop of the whipped ricotta and a few spoonfuls of the winter citrus syrup.
  • Combine all of the ingredients in a food processor and process until smooth. Scrape into a bowl. Can be made 1 day in advance, tightly covered and refrigerated.
  • Combine the zest and juice in a medium saucepan and bring to a boil over high heat. Cook until thickened and reduced by half, 8 to 10 minutes. Remove and discard the zest, stir in the maple syrup and bring to a simmer. Remove from the heat, whisk in the butter until combined. Stir in the citrus segments and salt. Keep warm.

CHEESY POLENTA WAFFLES



Cheesy Polenta Waffles image

Serve up easy-to-make waffles alongside Buttermilk Fried Chicken using this gluten-free recipe from chef Thomas Keller.

Provided by Martha Stewart

Number Of Ingredients 12

1/2 cup fine milled polenta
1 1/2 cups milk
1 cup C4C flour
1 1/2 teaspoons coarse salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
Pinch cayenne pepper
1/2 cup finely grated sharp cheddar cheese
1 large egg
Nonstick cooking spray

Steps:

  • Preheat oven to 200 degrees. Set a wire rack on a baking sheet and place in oven.
  • Place polenta and 1 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until thick, 5 to 6 minutes. Whisk in milk; remove from heat and set aside.
  • In a large bowl, whisk together flour, salt, onion powder, garlic powder, pepper, baking powder, and cayenne; whisk in polenta mixture. Add cheese; mix to combine. Add egg; mix until well combined.
  • Preheat a waffle iron until hot. Spray with nonstick cooking spray. Add 1/2 cup batter to waffle iron; close and cook until deep golden brown. Using an offset spatula, carefully remove hot waffle and place on wire rack in oven. Repeat process with remaining batter, spraying iron before adding batter.

CHEESY POLENTA



Cheesy Polenta image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup olive oil
6 tablespoons unsalted butter
1 clove garlic, chopped finely
2 cups vegetable stock
2 cups half and half
1/2 teaspoon crushed red pepper flakes
3/4 cup yellow cornmeal
Salt and pepper to taste
1/2 cup grated Parmesan
1/2 cup grated mozzarella

Steps:

  • In a large saucepan heat oil and butter. Add garlic and saute just until golden. Add stock, half and half and red pepper. Bring to a boil. Add cornmeal slowly, stirring continuously. Reduce heat and bring to a gentle simmer. Let simmer for about 20 minutes while stirring regularly. Mixture will become creamy and thick.
  • Remove from heat and add salt and pepper to taste. Stir in cheeses and serve immediately

ROSEMARY BEEF ROAST OVER CHEESY POLENTA



Rosemary Beef Roast over Cheesy Polenta image

I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup minced fresh rosemary
3 garlic cloves, minced
3 teaspoons salt, divided
1 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
1 tablespoon canola oil
1 cup beef broth
2 cups water
2 cups 2% milk
1 cup cornmeal
1/2 cup shredded Parmesan cheese
3 tablespoons butter, cubed
Optional: Additional rosemary and Parmesan cheese

Steps:

  • Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.

CRISPY, CHEESY POTATO WAFFLES



Crispy, Cheesy Potato Waffles image

A new way to serve your classic mashed potatoes that makes them oh-so-crispy on the outside and soft and creamy on the inside. Serve these cheesy waffles on their own as a side dish with as much topping as you would like, or turn it into a taco shell. Put sausage, egg, and salsa for a delicious breakfast taco, or juicy pulled pork and slaw for a lunch or dinner option.

Provided by Sugar Blessings

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 1h35m

Yield 6

Number Of Ingredients 8

6 medium russet potatoes
4 tablespoons salted butter, softened
2 tablespoons milk
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
  • Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
  • Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper; mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins.
  • Place some potato mixture in the preheated waffle iron; do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.4 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 7 g, Sodium 513.6 mg, Sugar 1.8 g

CHEESY POLENTA WITH SAUSAGE RAGOUT



Cheesy polenta with sausage ragout image

Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary

Provided by Katy Greenwood

Categories     Main course

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , chopped
1 garlic clove , finely chopped
6 pork sausages , skins removed
400g can chopped tomato
200ml chicken stock
1 tbsp tomato purée
4 rosemary sprigs, chopped
200g instant polenta (available from larger supermarkets and Holland & Barrett)
100g smoked cheese , grated

Steps:

  • Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
  • Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium

BUTTERMILK FRIED CHICKEN WITH CHEESY POLENTA WAFFLES



Buttermilk Fried Chicken with Cheesy Polenta Waffles image

Instead of all-purpose flour, this tasty fried chicken is prepared with C4C gluten-free flour in this recipe adapted from chef Thomas Keller's "Ad Hoc at Home."

Provided by Martha Stewart

Number Of Ingredients 22

1 (2 1/4 to 2 1/2-pound) chicken, cut into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)
Peanut or canola oil, for frying
3 cups C4C flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons cayenne pepper
Coarse salt and freshly ground black pepper
1 cup buttermilk
Sea salt
Sprigs fresh rosemary, for garnish
Sprigs fresh thyme, for garnish
3 lemons, halved
6 fresh bay leaves
1/2 bunch flat-leaf parsley
1/2 bunch fresh thyme
1/4 cup clover honey
1/2 head garlic (halved horizontally)
2 tablespoons black peppercorns
1 cup coarse salt
Cheesy Polenta Waffles
Pure maple syrup

Steps:

  • Make the brine: Place all brine ingredients in a large saucepan and add 16 cups water. Bring to a boil over high heat; boil until salt is dissolved, about 1 minute. Remove from heat and let cool completely. Cover and transfer to refrigerator until chilled, up to 3 days.
  • Make the chicken: Place chicken pieces in chilled brine. Cover and transfer to refrigerator for 12 hours.
  • Remove chicken from brine and rinse under cold running water; remove any herbs or spices sticking to skin. Pat dry with paper towels and let stand at room temperature until chicken comes to room temperature, about 1 1/2 hours.
  • Fill a large, deep pot 2 inches high with oil. Place over medium-high heat; heat until oil reaches 320 degrees on a deep-fry thermometer. Set a cooling rack over a baking sheet; line a second baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons coarse salt, and 1/2 teaspoon black pepper. Divide evenly between two large bowls. Add buttermilk to a third large bowl and season with salt and pepper. Coat chicken pieces first in flour mixture, then in buttermilk, and finally in second bowl of flour mixture; transfer to parchment-lined baking sheet.
  • Carefully add legs and thighs to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 11 to 12 minutes. Transfer chicken to prepared rack skin-side up; season with sea salt. Increase oil temperature to 340 degrees. Add wings and breast pieces to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 6 minutes for the wings, 7 minutes for the breast pieces. Transfer to prepared rack and sprinkle with sea salt.
  • Remove oil from heat and immediately add rosemary and thyme sprigs; cook until crisp, 30 seconds to 1 minute. Serve chicken with Cheesy Polenta Waffles and maple syrup. Garnish with fried herbs.

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