Best Four Cheese Polenta Recipes

Four-Cheese Polenta image

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Pinch of baking soda
Kosher salt
1 1/2 cups medium-grind stone-ground cornmeal
3 ounces Asiago cheese, grated
2 ounces Gorgonzola cheese
1/4 cup mascarpone cheese
3 tablespoons unsalted butter
2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
1 clove garlic, zested on a rasp grater
Freshly cracked black pepper
1/4 to 1/2 cup milk, as needed

Steps:

Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on.
Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan.

Four Cheese Polenta image

Provided by Rachael Ray : Food Network

Time 1h15m

Yield : 4 servings, plus leftovers

Number Of Ingredients 12

3 cups chicken stock
1 1/2 cups coarse cornmeal (slow-cooking polenta)
3 tablespoons butter, plus more for the baking dish
A handful of fresh flat-leaf parsley, finely chopped
A few gratings of fresh nutmeg
Salt and freshly ground pepper
4 ounces diced soft cheese, such as goat cheese or sheep's milk ricotta
4 ounces diced ripe Camembert or Brie
4 ounces diced mild or medium Cheddar, or cow's milk melting cheese
1 cup grated Parmigiano-Reggiano
A few sprigs of fresh rosemary, for garnish
Chopped tomato or halved cherry or grape tomatoes, for garnish

Steps:

Preheat the oven to 350 degrees F.
Bring the chicken stock and 1 1/2 cups water to a boil in a pot. Reduce the heat to a simmer and gradually whisk in the cornmeal. Cook, stirring, until tender, 30 to 35 minutes (the polenta should still be thin enough to pour). Stir in the butter, parsley, nutmeg and salt and pepper to taste.
Butter a baking dish. Pour in one-quarter of the polenta and top with 1 kind of diced cheese of your choice. Add another quarter of the polenta followed by another diced cheese. Add another layer of polenta and the remaining diced cheese. Top with the remaining polenta and sprinkle with the Parmigiano-Reggiano. Garnish with the rosemary and tomatoes. (If you are not serving immediately, let the casserole cool, then cover and refrigerate. To reheat, bring to room temperature, then bake as directed. It may take an extra 10 to 15 minutes.)
Bake the casserole until golden, 20 to 30 minutes.
If you have any leftovers, fry the polenta and serve it the next morning with eggs.

FOUR-CHEESE POLENTA WITH CHANTERELLE RAGOUT image

Yield 4 people

Number Of Ingredients 14

1½ cups whole milk
2 cups water
1 teaspoon salt, plus additional to season
2/3 cup instant polenta
3 ounces Gorgonzola cheese, chopped into large pieces
3 ounces Taleggio cheese, rind removed and chopped into large pieces
3 ounces Fontina Val d'Aosta cheese, coarsely grated
1 cup grated Parmigiano-Reggiano cheese
3 tablespoons olive oil
1 pound chanterelle mushrooms, cut into ½-inch pieces
Freshly ground black pepper
3 cloves garlic, finely chopped
10 sage leaves
1 tablespoon butter, at room temperature

Steps:

1. Make polenta: In a deep pot over medium heat, bring milk, water and salt to just under a boil. Slowly pour in polenta while constantly whisking. Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes. Add water as necessary, to keep polenta loose. Add cheeses and stir until melted, about 3 minutes. 2. Make mushroom ragout: Heat olive oil in a large frying pan over high heat. Once oil is very hot, add mushrooms and season with a pinch of salt and pepper. Sauté mushrooms until liquid is released, about 2 minutes. Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more. Add garlic and sage and sauté until aromatic, 1-2 minutes. Add butter and cook until melted, about 30 seconds. Remove pan from heat and serve mushrooms over polenta.