Best Creamy Herbed Polenta Recipes

CREAMY HERBED POLENTA

Creamy Herbed Polenta image

Look no further for your new favorite side dish with Creamy Herbed Polenta! Garlic powder, Parmesan, basil and parsley add flavor to this herbed polenta.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield 5 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1/2 tsp. garlic powder
1/2 cup instant polenta, uncooked
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. each chopped fresh basil and parsley

Steps:

Bring broth, water and garlic powder to boil in medium saucepan on medium heat. Reduce heat to medium-low.
Add polenta in a thin steady stream while whisking constantly. Cook 4 to 5 min. or until thickened, stirring constantly.
Remove from heat. Add cream cheese and Parmesan; stir until cream cheese is completely melted and mixture is well blended. Stir in herbs.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 4 g

POLENTA - CREAMY HERBED W/ MUSHROOMS RECIPE - (4.4/5)

Polenta - creamy herbed w/ mushrooms Recipe - (4.4/5) image

Provided by Taraespo

Number Of Ingredients 12

Ingredients

4 c. Chicken stock
1 c. Stone ground polenta
Salt & pepper
1 T. Butter
1 T. Olive oil
1 lg shallot, finely chopped
3/4 lb cremini mushrooms, cleaned and quartered
3 cloves garlic, minced
2 T. Flat leaf parsley, chopped coarsely
2 tsp. Each minced fresh oregano and thyme, plus more for garnish
1/2 c. Grated Parmesan
1 c. Fresh or Frozen corn, thawed

Steps:

In slow cooker, stir stock, polenta, 1tsp salt and grinds of pepper. Cover and cook on low setting for 3 to 3 1/2,hours stirring 2 or 3 times. The liquid should be absorbed and the polenta should be thick and soft and no longer gritty. About 10 minutes before the polenta is ready, sauté the shallots and mushrooms in butter and oil until mushrooms are tender and liquid has evaporated, about 5 min. Stir in garlic and parsley and season with salt and pepper and cook 1 more minute. About 5 minutes before the polenta is ready, stir in the 2 tsp of oregano and thyme, Parmesan and corn and cover. Spoon into dish and top with mushroom mixture - garnish with more oregano, thyme and Parmesan.