Creamy Polenta For 2 Recipes

Steps:

• In a medium pot with high sides combine the water, milk, and heavy cream and bring to a boil over high heat. Reduce the heat to low and slowly pour in the polenta while whisking constantly. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked. Stir in the lemon zest and kosher salt.

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.

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.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/0nJMFXHAoQM

Steps:

• Place polenta, water and salt in a 2-quart bowl.
• Microwave on high for eight minutes, then stir.
• If the polenta is not thick enough, return to microwave for two more minutes.
• Add flavoring ingredients to suit you and your meal, such as butter, grated parmesan, pepper, fresh chives, and a little cream.

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.