Creamy Italian Polenta Recipes

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

CREAMY ITALIAN POLENTA

Steps:

• In an 8-quart pot over medium heat, add 1 tablespoon of butter and when it starts sizzling, add finely chopped shallots and sauté for 1 minute.
• Add garlic and sauté it for only 30 seconds. Add dried rosemary and cayenne pepper and stir continuously for 30 seconds.
• Pour in chicken broth, stir, increase the heat to medium-high and season with salt and pepper; bring the mixture to a boil.
• When the liquid is boiling, in a slow stream, add cornmeal whisking constantly.
• Reduce the heat to medium-low and add the remaining 2 tablespoons of butter and heavy cream. Whisk until nicely blended and then switch back to a wooden spoon, stirring constantly for a couple minutes.
• Reduce the heat to low and cook for 15 minutes, stirring every 5 minutes, giving it a good stir.
• When time is up, add cheese and stir once again until well mixed. Serve immediately and if desired, sprinkle on some paprika and garnish with a sprig of parsley.

CREAMY POLENTA

Steps:

• In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.