Best Creamy Cheesy Polenta Recipes

SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA

Steps:

• Mushrooms:
• Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
• Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
• Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
• Polenta:
• Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
• Shrimp:
• Combine all of the marinade ingredients in a large bowl.
• Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.

MICROWAVE CREAMY, CHEESY POLENTA

Steps:

• Combine milk, water, polenta, and bouillon in a medium or large microwave-safe bowl. Microwave on high power, stirring every minute, until polenta has thickened, about 3 minutes.
• Stir Cheddar cheese and butter until cheese has melted.

BRONCO'S BALSAMIC CHIPOTLE CHICKEN THIGHS WITH WILD WEST CREAMY CHEESY POLENTA AND COOL AVOCADO MASH

Steps:

• Preheat oven to 400 degrees. Place diced bacon into large frying pan over medium high heat. Fry bacon until browned. Remove bacon with a slotted spoon; set aside. Reserve drippings. Place chicken on a cutting board. Trim fat; cut each into 6 pieces. Place chicken in a large bowl and sprinkle with pepper, salt, thyme, garlic and oil; toss to coat. Place chicken into hot pan with the drippings. Fry over medium high heat for 10-12 minutes, browning all sides. Transfer chicken to a non-stick baking dish. In the same frying pan, sauté carrots until tender crisp. Add onions and sauté until slightly wilted. Transfer to the baking dish. Combine vinegar, chipotle sauce, tomato sauce and 1/4 cup of the water in a bowl. Pour mixture over contents of the baking dish and stir. Place into preheated oven. Cover and bake for 30 minutes, stirring two or three times. Remove from the oven, stir in the remaining 1/4 cup water if mixture seems dry and rest for 5 minutes. While the chicken is cooking, place 2 cups of water, half and half, cream style corn and chicken bouillon in a large saucepan. Bring to a gentle boil, and add cornmeal in a steady stream, whisking briskly. Reduce heat to medium low, add butter and stir frequently while cooking for the next 5 minutes; cover with a splatter screen if needed. Just before serving, stir in sour cream. Remove from heat, cover and keep warm. Add a bit of additional half and half or water to thin polenta if needed. Serve as soon as possible. Mash avocadoes in a medium size bowl. Add lime juice and remaining 1/2 teaspoon salt; mix to combine, set aside. To serve, ladle about 3/4 cup of polenta into the bottom of each of 6 shallow bowls. Sprinkle with 2 teaspoons of grated Parmesan cheese, top with 8 pieces of the chicken and a bit of the sauce drizzled over. Spoon a dollop of the avocado onto the center. Garnish with a sprinkling of cilantro. Serve immediately.

CREAMY CHEESY POLENTA

Steps:

• 1. Combine chicken stock and half and half in a heavy saucepan, heat to a gentle boil over med. heat, being careful not to burn.
• 2. While whisking constantly gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy.
• 3. Stir in butter and cheese(s) and allow cheese(s) to melt. Season with salt and pepper.
• 4. Spoon polenta onto serving plates or a cutting board and top with chopped scallions.

CREAMY CHEESY POLENTA

Steps:

• Bring combined broth and milk to boil in medium saucepan on medium-high heat. Gradually add cornmeal, stirring constantly until blended. Return to boil.
• Simmer on medium-low heat 10 to 12 min. or until cornmeal mixture pulls away from side of pan, stirring constantly. Remove from heat.
• Add cheese and garlic powder; stir until cheese is melted.