Best Creamy Baked Polenta With Herbs And Green Onions Recipes

Baked Polenta image

Provided by CindiJ

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 quart water
1 teaspoon salt
1 cup polenta
1 cup grated parmesan cheese or 1 cup romano cheese
1/4 cup butter, melted or 1/4 cup olive oil

Steps:

Bring water to a boil.
Add the salt and slowly stire in the polenta.
Stir constantly to avoid lumps.
After mixtures begins to thicken you can stir less frequently.
Simmer for about 20 minutes or until very thick.
Pour into a greased loaf mold or bread pan.
Allow to cool in the refrigerator overnight.
Cut into 1/4-inch slices and layer like tiles in a baking dish.
Pour the butter or oil over the top and then the cheese.
Bake in 375º oven for 20 minutes, or until the cheese is melted and all begins to brown just a bit.

Nutrition Facts : Calories 319.9, Fat 19.8, SaturatedFat 11.8, Cholesterol 52.5, Sodium 1082.7, Carbohydrate 24.5, Fiber 2.2, Sugar 0.4, Protein 12.2

Creamy Baked Polenta image

Provided by SkinnyMinnie

Categories European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 cup yellow cornmeal (not instant) or 1 cup coarse polenta
3 tablespoons butter, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 ounces provolone cheese, grated
2 ounces parmesan cheese, finely grated

Steps:

Preheat oven to 350ºF.
Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
Bake uncovered, on the top shelf of the oven for 40 minute.
Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
Let it stand for 5 min before serving.
Serve topped with the Parmesan cheese.

Nutrition Facts : Calories 298.3, Fat 17.6, SaturatedFat 10.5, Cholesterol 45.1, Sodium 849.1, Carbohydrate 24.5, Fiber 2.3, Sugar 0.4, Protein 11.7

Creamy Baked Polenta with Herbs and Green Onions image

Yield Makes 6 servings

Number Of Ingredients 11

6 cups water
1 1/2 cups polenta (coarse cornmeal) or yellow cornmeal
2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
4 green onions, thinly sliced
3 tablespoons minced fresh Italian parsley
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
3/4 cup grated dry Jack cheese or freshly grated Parmesan cheese
1 teaspoon grated lemon peel

Steps:

Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.