CREAMY POLENTA
Creamy polenta! This light and fluffy polenta is perfect for serving with ribs, chicken, pork, lamb, or veal, and is also great with roasted veggies.
Provided by Elise Bauer
Categories Side Dish How To Make-ahead Quick and Easy Polenta
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk polenta into boiling salted water: Heat salted water (1 1/2 teaspoons of salt for 1 quart of water) to a boil over high heat in a thick-bottomed 2 or 3 quart pan. Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.
- Simmer and cook: Lower the heat to a very low simmer and add the butter. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn't stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.
- Add the cream cheese: Add the cream cheese and stir it into the polenta. Taste and add more salt if necessary. (You can also add more cream cheese if you want it to be even creamier.)
Nutrition Facts : Calories 106 kcal, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 mg, Sugar 0 g, Fat 6 g, ServingSize Serves 8, UnsaturatedFat 0 g
CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
- Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
- Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
- Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
- To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.
CREAMY POLENTA WITH MUSHROOMS
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
Provided by Sam Sifton
Categories weekday, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
- Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
- Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
- Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
- Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram
CREAMY POLENTA WITH MIXED GREENS
Make and share this Creamy Polenta With Mixed Greens recipe from Food.com.
Provided by Geema
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes and boiling water.
- Let stand 30 minutes, drain and chop.
- Combine cornmeal and pinch of black pepper in saucepan.
- Gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
- Bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
- Remove polenta from heat and keep warm.
- Heat a large skillet over medium high heat, add 1 tablespoon olive oil and saute onion and red pepper for about 10 minutes or until tender.
- Add tomatoes and garlic, cooking for 1 more minute.
- Add 1 cup broth and the greens.
- Cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
- Season with salt and pepper.
- Spoon polenta into 4 plates and top with greens.
- Sprinkle with Parmesan cheese.
- Since I like things spicy, I add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
- For Vegetarian use the vegetable broth only.
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.
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.
EASY CREAMY POLENTA
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.
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PERFECTLY CREAMY POLENTA RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 1Calories 161 per servingCategory Side
- Bring the water to boil in a medium sauce pan. When the water boils, whisk in the cornmeal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Add 1 teaspoon kosher salt.
- Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes until the cornmeal loses its raw flavor (taste every so often to check).
- When the polenta is complete, turn off the heat and add the butter, and more kosher salt and pepper to taste. You can cover it to keep it warm before serving. If the polenta becomes too thick, you can stir in a bit of milk or water to loosen it up.
CREAMY POLENTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (29)Total Time 30 minsCategory Main Course, Side Dish
- In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
- In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
- Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.
CREAMY POLENTA (ITALIAN CORNMEAL) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
5/5 (1)Calories 322 per servingCategory Side Dish
- Heat the water and milk in a large saucepan or pot until boiling. Once boiling slowly pour the polenta into the hot liquid whilst whisking to avoid any lumps. Constantly stir the polenta until it starts to thicken then turn the heat down to low.
- Cook the polenta on a low heat for at least 30 minutes or until it starts to come away from the edge of the pot, stirring occasionally with a wooden spoon (different brands and how fine or coarse the polenta is will make a difference in cooking times but generally 30 minutes is enough time for medium ground cornmeal).
- Add the butter, parmesan (or cheese of choice), salt and pepper to taste and stir until melted and combined.
CREAMY POLENTA WITH SPRING VEGGIES AND GREMOLATA …
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