EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If 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 polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
RICE COOKER POLENTA (AKA NO STIR POLENTA)
I am getting tired I guess so when I recently tried another cooking method for a favorite recipe and it was fast, easy and fun I wanted to branch out so I have been working out some other recipes for the same low work approcah. I prefer to add in extras after the polenta is cooked (like cheese for example). Good luck!
Provided by That Napa Chicken R
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the ingredients into your rice cooker and cook on the white rice setting until done.
- Add cheese or other ingredients just before serving.
NO-STIR POLENTA
Provided by Florence Fabricant
Categories weekday, side dish
Time 1h
Yield about 4 cups (about 6 servings)
Number Of Ingredients 3
Steps:
- Bring the water to a boil in a large, heavy pot.
- Add the salt; then add the cornmeal in a very thin stream, letting it run through a closed fist. Stir constantly with a whisk while adding.
- When all the cornmeal has been added, stir with a wooden spoon 2 minutes, and then cover pot. Adjust heat so the water is at a lively simmer. After 10 minutes, stir 1 minute; then cover pot again. Repeat three more times. Let polenta cook 5 minutes longer, for a total of 45 minutes.
- Stir vigorously for another minute. Transfer to a moistened bowl (rinsed but not dried), and let polenta rest 10 to 15 minutes. Unmold onto a platter and serve at once, or let it cool to use in other recipes.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 402 milligrams, Sugar 1 gram
POLENTA CREAMY GOOD AND ALMOST NO STIR
I was one of few that tested this for Cook's Illustrated. I was very impressed with this method which uses a secret ingredient of baking soda. Baking soda added to the cooking liquid can reduce the time it takes for the gelatinization to occur which in turn shortens the cooking time. You can use vegetable stock or chicken broth in place of the water. I tasted and it was good but wanted to kick it up and added chopped scallions and chopped chipotles for a kick. Just remember to simmer over very low heat so low you don't think it is cooking.
Provided by Rita1652
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to boil in a heavy bottom 4 quart pan over medium high heat.
- Stir in salt, and baking soda. Slowly pour cornmeal into the water in a steady stream stirring with a wooden spoon.
- Bring to a boil stirring consistently for 1 minute.
- Reduce to the very lowest heat possible and cover.
- After 5 minutes whisk polenta to smooth out any lumps for 15 seconds,scraping down sides and bottom of pan. Cover and continue to cook without stirring until grains are tender but slightly al dente. About 25 minutes.
- Remove from heat and stir in butter and cheese.
- Stir in scallions and chipotle if using.
NO-STIR OVEN POLENTA
This recipe is really great. You can put it in the oven at the same time you're cooking what you want to put over it (chicken stew, sausage and tomatoes, etc.) Leftovers can be sliced the next day and sauteed in butter.
Provided by Ceil from NJ
Categories European
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix everything in a shallow pan which is ovenproof.
- Put it in a 350 degree oven.
- After about 40 minutes, give it a stir and see if it's done.
- If not, cook another few minutes.
- You can add less or more liquid, depending upon whether you like the polenta soft or more solid.
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
"NO-STIR" POLENTA
Categories Side Fall Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat, stirring, 2 minutes and cover pan. Cook polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes.
More about "no stir polenta recipes"
NO-STIR POLENTA - LENTEN CHEF
From lentenchef.com
Servings 4Estimated Reading Time 2 minsCategory Side DishTotal Time 35 mins
- Bring 4 1/2 cup water to a simmer in a large ovenproof saucepan over medium-high heat on the stove top. Add butter and a generous pinch of salt and whisk to melt butter.
- Return mixture to a boil, cover pot and transfer to a lower rack of the oven. Bake 25-30 min at 325F (165C). Bon Appétit!
ALL ABOUT POLENTA – AND AN EASY, NO-STIR POLENTA RECIPE
From jenniferskitchen.com
4.7/5 (3)Category Breakfast, Main Course, Side DishServings 4Total Time 3 hrs 32 mins
THE GIFT OF THIS POLENTA RECIPE IS THAT YOU DON'T HAVE TO …
From bonappetit.com
Author Alyse Whitney
BASIC NO-STIR POLENTA
From fedandfit.com
CELEBRATING FALL| NON-STIR POLENTA - DIVINA CUCINA
From divinacucina.com
MARCELLA HAZAN’S NO-STIR POLENTA RECIPE REVIEWS | KITCHN
From thekitchn.com
CREAMY POLENTA | THE MEDITERRANEAN DISH
From themediterraneandish.com
INSTANT POT POLENTA | AN EASY NO-STIR POLENTA RECIPE! - TWOSLEEVERS
From twosleevers.com
HOW TO MAKE POLENTA, ACCORDING TO AN ITALIAN GRANDMOTHER
From allrecipes.com
CREAMY POLENTA RECIPE | EPICURIOUS
From epicurious.com
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
From insanelygoodrecipes.com
POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE | BON APPéTIT
From bonappetit.com
ALMOST NO-STIR POLENTA OR GRITS | ANOVA PRECISION® OVEN RECIPES
From oven.anovaculinary.com
NO-STIR INSTANT POT POLENTA – HAYDEN FLOUR MILLS
From haydenflourmills.com
HOW TO MAKE EASY NO-COOK POLENTA, STEP BY STEP - FOOD & WINE
From foodandwine.com
You'll also love