SLOW-COOKER POLENTA
This Italian classic is so simple to make, you can now make it any night of the week. -Elisabeth Matelski, Boston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.
Nutrition Facts : Calories 255 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1168mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
POLENTA WITH GOAT CHEESE AND ROSEMARY
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
- Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY POLENTA WITH GOAT CHEESE
Soft goat cheese adds a tang to this otherwise basic polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 5
Steps:
- Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Serve immediately.
CROCK POT POLENTA WITH GOAT CHEESE AND FRESH MOZZARELLA
I love fresh made polenta and I especially love it with goat cheese. This recipe came out of loving polenta but not loving standing over a hot pot of boiling grits...or in short, being lazy. When I first made it I had some left over burrata and goat cheese and this was born.
Provided by MsTeechur
Categories Breakfast
Time 4h10m
Yield 4 Oz servings, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix 2 cups of cold water with ground corn in crock pot so there are no lumps.
- The rest of the water should be hot. Mix that in until there are no lumps.
- Mix in the cheeses until mixed. Don't worry if it isn't melted right away.
- Put the crock pot on high and bake covered. After an hour or so, if you're around, give it a good stir.
- Mine has a four hour high and then goes to warm. I let it go overnight and in the morning it's perfect for a morning dish.
- I then put the leftovers in a Saran Wrap lined bread pan and put in the refrigerator to firm up. It can then be sliced and baked, pan fried, etc. however you love to use polenta. You can also leave out the cheese and increase the cornmeal by about half a cup for a plain polenta, add fresh or dried herbs (Italian herbs, fresh basil, garlic, etc all are amazing) to change things up.
Nutrition Facts : Calories 112.3, Fat 8.4, SaturatedFat 5.2, Cholesterol 23.3, Sodium 521.1, Carbohydrate 5.7, Fiber 0.6, Sugar 1.4, Protein 4.5
POLENTA WITH MOZZARELLA AND PARMESAN
Provided by Maria Watson
Categories Milk/Cream Side Vegetarian Quick & Easy Mozzarella Parmesan Rosemary Cornmeal Winter Bon Appétit California Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.
SLOW COOKER CHEDDAR POLENTA
An easy and delicious breakfast, lunch, or dinner! Add a little pinch of cayenne for a kick! From the Cabot cheese folks!
Provided by Sharon123
Categories Cheese
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, polenta, olive oil, salt and pepper in slow cooker; whisk until well blended. Add cheddar cheese and whisk again.
- Cover and cook on high setting for about 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal).
- If not serving right away, pour onto buttered baking sheet with sides, spreading into an even layer; cover with plastic wrap and let cool. When ready to serve, cut into rectangles and sauté in nonstick skillet with olive oil until golden on both sides.
Nutrition Facts : Calories 340.1, Fat 20.9, SaturatedFat 11.1, Cholesterol 52, Sodium 900.3, Carbohydrate 24.2, Fiber 2.3, Sugar 0.5, Protein 14.8
BAKED POLENTA WITH SPINACH & GOAT'S CHEESE
This Italian vegetarian recipe is smart enough for a dinner party, but has just six ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
- Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.
Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
CROCK POT POLENTA
I love polenta. Like it fried with maple syrup for breakfast. Like it with lemon pepper & a bit of butter, oh I could go on and on. But making it on the stove top was always plop plop burn burn, this way I'm safe.
Provided by L DJ3309
Categories Grains
Time 9h5m
Yield 3-4 loaves, 36 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl combine cornmeal and 2 cups cold water.
- Pour 8 cups boiling water into 4 qt crock pot add salt and butter. When butter melts carefully add wet cornmeal stirring.
- Cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
- Transfer polenta mixture to greased loaf pans. Chill til cold and firm. Remove from pans.
- Wrap individual loaves in foil or slice for desired recipes and carefully place in large freezer bags; 1 layer per bag. Stack bags after frozen. Makes 3 - 4 loaves depending on pan size.
Nutrition Facts : Calories 66, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 278.1, Carbohydrate 10.4, Fiber 1, Sugar 0.1, Protein 1.1
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