CREAMY PARMESAN GARLIC POLENTA
Make and share this Creamy Parmesan Garlic Polenta recipe from Food.com.
Provided by sofie-a-toast
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
- 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
- 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.
ROASTED GARLIC POLENTA
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
- To build the Polenta Napoleon:
- Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.
SAVORY POLENTA
For a simple side dish, try Alton Brown's Savory Polenta recipe from Good Eats on Food Network; minced garlic and grated Parmesan add real savory depth.
Provided by Alton Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
- 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
- Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
- Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
ROSEMARY POLENTA
Provided by Ina Garten
Categories main-dish
Time 16m
Yield 12 to 18 servings
Number Of Ingredients 13
Steps:
- Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
POLENTA WITH GARLICKY GREENS-
This makes a nutritious and delicious vegetarian meal of soft cornmeal with a tasty topping of sautéed Swiss chard, raisins, and pine nuts. This came from the Good Housekeeping magazine, 1999. Directions are given for cooking the polenta in the microwave or for stove top. Enjoy!
Provided by Sharon123
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off and discard bottom 3 inches of Swiss-chard stems.
- Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
- Rinse and dry stems and leaves separately; place in separate bowls.
- In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
- Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
- Gradually add chard leaves and 1/2 teaspoons.
- salt, stirring until leaves wilt; stir in 1/3 cup water.
- Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
- Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
- Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
- To serve, stir Parmesan into polenta.
- Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
- Serve with additional Parmesan to sprinkle over each serving if you like.
- Makes 4 main dish servings.
- Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
- Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
- Heat to boiling over high heat, stirring occasionally.
- Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.
Nutrition Facts : Calories 365.9, Fat 12.1, SaturatedFat 4.1, Cholesterol 19.3, Sodium 1251.3, Carbohydrate 56.4, Fiber 6.9, Sugar 7.9, Protein 12.9
BAKED POLENTA WITH GARLIC
Categories Side Bake Parmesan Cornmeal Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 2-quart soufflé dish. Bring first 6 ingredients to boil in heavy large saucepan. Gradually add cornmeal, whisking until smooth. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. Remove from heat; stir in 6 tablespoons Parmesan cheese. Season with pepper.
- Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.)
- Bake polenta until heated through and golden on top, about 30 minutes.
POLENTA WITH MASCARPONE AND ROASTED GARLIC
Categories Food Processor Garlic Side Bake Cornmeal Parsley Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
- Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.
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- Heat the olive oil in a large, oven-safe saucepan set over medium heat. Add the red onion and 1/2 teaspoon of the salt and sweat until the onions begin to turn translucent, 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken broth, and bring to a boil. Gradually add the cornmeal, whisking constantly. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps.
- Once the mixture is creamy, remove it from the oven and add the butter, the remaining 1 teaspoon salt, and the pepper. Once they are incorporated, gradually add the Parmesan.
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