Creamy Oven Roasted Polenta With Chives Recipes

OVEN-BAKED CREAMY POLENTA

Oven-Baked Creamy Polenta image

This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 6

Ingredients

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

Steps:

Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Nutrition Facts : Calories 155 g, Protein 2 g

CREAMY PARMESAN POLENTA

Creamy Parmesan Polenta image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

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 POLENTA WITH CHIVES

Creamy Polenta With Chives image

This recipe is from foodnetwork.com (take home chef). Its the best polenta I've tried so far. I used milk instead of heavy cream - it makes it lighter. Also, I used chicken broth instead of chicken stock. Enjoy!

Provided by Chef Art

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

5 cups chicken broth
4 cups whole milk
1 1/2 cups polenta
1 cup freshly grated parmesan cheese
4 tablespoons unsalted butter
3 tablespoons chopped fresh chives
salt and pepper

Steps:

Combine the broth and milk in a heavy based large saucepan. Bring to a simmer over HIGH heat. Slowly whisk the polenta into the hot cream mixture.
Whisk the polenta over MEDIUM heat until it comes to a simmer. Reduce the heat to MEDIUM to LOW and simmer gently, stirring often, for about 45 minutes or until the polenta is thick and creamy and no longer has a starchy taste.
Remove the polenta from the heat. Stir in the parmesan cheese, butter, and chives. Season to taste with salt and pepper.

CREAMY OVEN-ROASTED POLENTA WITH CHIVES

Creamy Oven-Roasted Polenta With Chives image

Who knew that you could make creamy, delicious polenta in the oven without ever having to stir it! Make this once and you'll never make polenta any other way!

Provided by Chef Art

Categories European

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cornmeal (medium-coarse or coarse, preferably organic stone-ground, NOT instant)
3 cups chicken broth
3 cups milk
1 teaspoon salt (more to taste)
1/4 cup chopped chives
1/2 cup parmesan cheese
2 tablespoons butter

Steps:

Preheat oven to 350.
Grease a 3-qt. non-stick ovenproof skillet.
Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended. (The mixture will separate and take more than half the cooking time to come together). NOTE: Do not use instant polenta. Also, try to avoid using very fine cornmeal - it does not come out as well.
Bake uncovered for 40 minutes. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve.

Nutrition Facts : Calories 241.7, Fat 12.1, SaturatedFat 7, Cholesterol 34.6, Sodium 989.1, Carbohydrate 22.2, Fiber 1.5, Sugar 0.6, Protein 11.4

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