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.
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the 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, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS
This is ultimate comfort food for me! I make this with roasted chicken and veggies and use some of the juices from the chicken to add more flavor. *For some reason, the baking time has been different for me. Sometimes it takes less baking time. It may depend on how coarse the cornmeal is. Just keep watching it and make sure it stays creamy and doesn't get hard. Once you stir in the herb mixture, you can make it more creamy by adding more broth or cream or you can thicken it up by putting it back in the oven for a few minutes. It's very versatile. You can use any herbs you like to go with your meal. This one is definately a keeper in our house. From the April 2001 Bon Appetit, modified by me.
Provided by carolinajen4
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
- Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
- Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.
Nutrition Facts : Calories 250.5, Fat 13.4, SaturatedFat 7.8, Cholesterol 39.3, Sodium 1017, Carbohydrate 25.8, Fiber 2.7, Sugar 0.6, Protein 8
HERBED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
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.
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 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 POLENTA WITH GREEN ONIONS AND PARSLEY
This is delicious with any braised dish but I like to serve it with my recipe for Braised Rabbit in Tuscan Sauce. Originally from a November 1984 issue of Bon Appetit that featured a Tuscan Dinner for 8.
Provided by Leslie in Texas
Categories Low Protein
Time 40m
Yield 2 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Bring 1 quart stock, 5 cups water and 2 teaspoons salt to boil in heavy 8-quart saucepan.
- Whisk in cornmeal in thin stream,adjusting heat to maintain slow bubbles.
- Stir polenta constantly with wooden spoon until sheets fall from lifted spoon, adding more stock if necessary to maintain creamy consistancy, about 30 minutes.
- (Can be prepared 2 hours ahead. Cover surface with plastic and let stand at room temperature. Rewarm over low heat, stirring constantly. Thin with stock if necessary.).
- Stir in green onion, butter,parsley, and pepper.
- Taste and adjust seasoning.
- Serve immediately.
Nutrition Facts : Calories 259.9, Fat 10.7, SaturatedFat 5.3, Cholesterol 24.5, Sodium 857.1, Carbohydrate 34.3, Fiber 2.8, Sugar 3.2, Protein 7.7
More about "creamy polenta with green onions and parsley recipes"
CREAMY POLENTA RECIPE - CHEF BILLY PARISI
From billyparisi.com
4.9/5 (14)Total Time 35 minsCategory Side DishCalories 328 per serving
- In a medium-size pot on medium-high heat add in the olive oil and cook the onions and garlic until they are browned about 3 to 7 minutes.
- Once boiling pour in the cornmeal while continuing to vigorously stir with a whisk to ensure no clumps are formed, about 15 to 20 minutes. When the cornmeal is poured in, turn the heat down to medium-low.
- Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley.
29 BEST POLENTA RECIPES | COOKING LIGHT
From cookinglight.com
CREAMY POLENTA WITH SPRING VEGGIES AND GREMOLATA …
From feastingathome.com
CREAMY POLENTA (CREAM CHEESE CREAMY!) - SIMPLY RECIPES
From simplyrecipes.com
CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS - FOOD
From food.com
Servings 6Total Time 1 hrCategory GrainsCalories 237 per serving
CREAMY POLENTA WITH BALSAMIC MUSHROOMS AND ONIONS
From foodnetwork.com
Author Mary Makes It EasySteps 4Difficulty Easy
CREAMY POLENTA WITH MUSHROOMS, CHICKPEAS, & OLIVES RECIPE
From myrecipes.com
CHAPTER 151: SHEET PAN RATATOUILLE WITH CREAMY POLENTA - THE …
From zoboko.com
SPICY SHRIMP OVER CREAMY POLENTA — SAN GENNARO
From polenta.net
CABBAGE ROLLS WITH WALNUTS AND SOUR CREAM RECIPE
From cooking.nytimes.com
CREAMY POLENTA WITH CARAMELIZED ONIONS, PEPPERS, AND MUSHROOMS
From theroastedroot.net
SKILLET POLENTA IN CREAMY TOMATO SAUCE RECIPE - REAL SIMPLE
From realsimple.com
CREAMY POLENTA WITH BALSAMIC MUSHROOMS AND ONIONS - CTV
From more.ctv.ca
BEEF STROGANOFF RECIPE | CHEF DENNIS
From askchefdennis.com
CREAMY POLENTA WITH BALSAMIC MUSHROOMS AND ONIONS
From sbs.com.au
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
SHEET-PAN CHICKEN SCARPARIELLO RECIPE - TODAY.COM
From today.com
MUSHROOM POLENTA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
DENISE|EASY HEALTHY FOOD ON INSTAGRAM: "30-MINUTE CREAMY …
From instagram.com
#60-minutes-or-less #time-to-make #preparation #low-protein #dietary #low-cholesterol #low-calorie #low-carb #low-in-something
You'll also love