Herbed Cheese Polenta Recipes

HERBED POLENTA

Herbed Polenta image

Provided by Florence Fabricant

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 1/2 to 5 cups chicken stock
1 1/2 cups yellow cornmeal
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon minced fresh sage or 1/2 teaspoon dried
2 teaspoons minced fresh parsley
1/4 cup freshly grated Parmesan cheese

Steps:

Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
Serve with a generous dusting of the Parmesan cheese.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 4 grams, TransFat 0 grams

HERBED CHEESE POLENTA

Herbed Cheese Polenta image

This is a Giada De Laurentiis recipe, from her family dinners cookbook. My friend Traci made this and I was fortunate to get the left-overs and it was scrumptious! She served it with Recipe #188049, a perfect combo!

Provided by HeidiSue

Categories Corn

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

9 cups water
1 tablespoon salt
2 1/2 cups yellow cornmeal or 2 1/2 cups polenta
1 1/2 cups freshly grated parmesan cheese
1 1/2 cups whole milk
3/4 cup unsalted butter (cut into pieces)
1/3 cup flat leaf parsley, chopped
1 tablespoon fresh rosemary, finely chopped
2 tablespoons fresh thyme, chopped
3/4 teaspoon fresh ground black pepper

Steps:

Bring 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, about 15 minutes.
Remove from heat.
Add the cheese, milk butter, herbs and pepper.
Stir until the butter and cheese melt.
Transfer the polenta to a bowl and serve.

Nutrition Facts : Calories 401.1, Fat 25.5, SaturatedFat 15.2, Cholesterol 66.8, Sodium 1199.7, Carbohydrate 32.6, Fiber 3, Sugar 2.9, Protein 12.1

HERBED POLENTA

Herbed Polenta image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

HERBED POLENTA

Herbed Polenta image

Make and share this Herbed Polenta recipe from Food.com.

Provided by Jacques Lorrain

Categories European

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup assorted fresh herb leaves (such as mint, tarragon, parsley and basil)
1/4 cup corn oil
2 tablespoons corn oil
3 1/4 cups water
1 cup yellow cornmeal
1/3 cup whipping cream
to taste cayenne pepper

Steps:

Bring small pot of water to boil.
Add herbs and blanch 5 seconds.
Drain.
Refresh under cold water and drain.
Place herbs and oil in blender and puree. Cover; chill.
(Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
Cook until thickened, stirring often, about 5 minutes.
Add cream.
Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

Nutrition Facts : Calories 328.1, Fat 24.5, SaturatedFat 6.8, Cholesterol 27.1, Sodium 38, Carbohydrate 25.6, Fiber 3, Sugar 0.4, Protein 3.6

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