Best Microwave Creamy Cheesy Polenta Recipes
CREAMY CHEESY POLENTA
Provided by Mary Younkin
Number Of Ingredients 6
Steps:
- Heat the water, milk and salt in a saucepan over medium high heat. When it is steaming, slowly pour in the cornmeal while whisking the mixture in the pan.
- Bring to a boil. Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture thickens.
- Remove the thickened polenta from the stove and add the butter and the cheese. Stir until smooth and creamy. Taste, adjust the salt if needed and serve warm. Enjoy!
EASY MICROWAVE POLENTA
My mom used to make this for us kids when we were little. We ate it with fried eggs instead of toast or bread. Sometimes we had it with syrup on it like pancakes. I still make and love this. I had this with eggs this morning. Really brings back childhood memories for me. May keep in refrigerator several days. Use an old metal ice cube tray (minus divider) or pan equal to that size, or use a couple of canned vegetable cans, emptied and washed and sprayed with butter spray.
Provided by Darlene Summers
Categories Breads
Time 17m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine water, cornmeal and salt in a LARGE glass bowl, stirring with a wire whip till well blended.
- Put in microwave and cover with a sheet of wax paper.
- Microwave on High for 6 minutes.
- Stir well again. (Mixture will be starting to thicken). Microwave on High for another 5 minutes.
- Mixture should be very thick now.
- Stir and put into sprayed container you have chosen.
- Refrigerate till cold.
- Remove from container, slice about 1/4 inch thick, and fry in butter flavored cooking spray till lightly browned. Turn and brown on other side.
- Eat with fried eggs, with syrup on it like pancakes, or Italian style.
Nutrition Facts : Calories 36.8, Fat 0.4, SaturatedFat 0.1, Sodium 198.7, Carbohydrate 7.8, Fiber 0.7, Sugar 0.1, Protein 0.8
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
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