Best Parmesan Polenta With Ham Recipes

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CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

6 cups water
2 teaspoons salt, plus more for seasoning
1 3/4 cups yellow cornmeal
3 tablespoons salted butter
1 cup grated Parmesan
1 cup whipping cream
1 teaspoon freshly ground black pepper, plus more for seasoning

Steps:

  • Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

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.

POLENTA STACKS WITH HAM, SPINACH, AND CHEESE



Polenta Stacks with Ham, Spinach, and Cheese image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 16

1 recipe quick polenta, firmed up, recipe follows
2 tablespoons extra-virgin olive oil, plus more for brushing
2 cloves garlic, minced
Pinch red pepper flakes
12 ounces baby spinach
Coarse salt
10 ounces Black Forest ham, soprasata, or coppacola
8 ounces gouda or fontina cheese, cut into thick slices
1 (15 1/2 ounce) jar marinara sauce
2 cups chicken broth, low-sodium canned or homemade
2 cups whole milk
3/4 cup quick-cooking polenta
1/4 to 1/2 cup freshly grated Parmesan
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Position a rack about 6-inches from the broiler and preheat to high. Cut the polenta into 8 squares and transfer to a sheet pan. Pat dry with a paper towel and lightly brush with olive oil. Broil until tops are browned, about 8 minutes. Remove pan from oven.
  • Meanwhile, heat the olive oil in a large skillet over high heat. Add the garlic and pepper flakes, stir until fragrant, about 30 seconds. Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes. Reserve pan.
  • Divide the wilted spinach among each polenta square. Divide slices of the meat on top of the spinach and top each square with the cheese. Place under the broiler until cheese melts and just begins to brown, another 4 minutes.
  • Heat the sauce in the skillet used for the spinach. Ladle some sauce onto each of 4 plates. Place 2 polenta cakes in the middle of each plate and serve.
  • Put the broth and milk in a medium saucepan and bring to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
  • Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper. Pour into a baking dish. Cover with plastic wrap and refrigerate until set, about 2 hours.

CHEESY POLENTA AND HAM GRATIN



Cheesy Polenta and Ham Gratin image

Add something cheesy to your family's French dinner! Enjoy this polenta and ham casserole - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
1/4 cup finely chopped onion
3/4 cup whipping cream
1 oz. (1/4 cup) shredded fresh Parmesan cheese
1 (1-lb.) pkg. prepared polenta, cut into 1/2-inch slices
1 cup cooked ham strips (2x1/4x1/4-inch)
4 oz. (1 cup) shredded Swiss cheese
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in small saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until softened but not browned, stirring frequently.
  • Add whipping cream and Parmesan cheese; mix well. Bring to a boil. Reduce heat to medium; cook 2 to 4 minutes or until slightly thickened, stirring occasionally.
  • Arrange polenta slices, overlapping and layering if necessary, in bottom of sprayed baking dish. Top with ham and Swiss cheese. Pour sauce over top.
  • Bake at 425°F. for 20 to 25 minutes or until sauce is bubbly and cheese is lightly browned. Sprinkle with parsley.

Nutrition Facts : Calories 440, Carbohydrate 19 g, Cholesterol 115 mg, Fat 4, Fiber 1 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g

6-MINUTE EGG ON CREAMY POLENTA WITH CRISPY SERRANO HAM



6-Minute Egg on Creamy Polenta With Crispy Serrano Ham image

Whip up a picture perfect soft boiled egg atop creamy polenta and crisp Serrano ham. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Breakfast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

8 slices serrano ham
4 eggs
2 bunches kale
1 tablespoon butter
1 lemon, juice of
salt & freshly ground black pepper
2 cups chicken stock
2 cups milk
3 sprigs fresh cilantro
2 garlic cloves
1 cup cornmeal
1 cup freshly grated asiago cheese
salt & freshly ground black pepper

Steps:

  • Preheat the oven at 350 degrees F.
  • On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
  • For the polenta:.
  • In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
  • For the egg:.
  • In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them.
  • In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside.
  • For serving:.
  • Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving.
  • Cook's Note:.
  • The polenta can be made ahead and reheated.

Nutrition Facts : Calories 384.1, Fat 15.4, SaturatedFat 6.8, Cholesterol 214.3, Sodium 382.8, Carbohydrate 45.2, Fiber 4.3, Sugar 2.6, Protein 19.3

PARMESAN POLENTA WITH HAM



Parmesan Polenta with Ham image

Provided by Karin Korvin

Categories     Cheese     Dairy     Pork     Bake     Parmesan     Ham     Fall     Bon Appétit     Santa Monica     California

Yield 4 Main-course servings

Number Of Ingredients 9

3 cups milk
6 tablespoons (3/4 stick) butter, diced
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground nutmeg
3/4 cup yellow cornmeal
1 cup diced ham
3/4 cup plus 2 tablespoons grated Parmesan cheese
1 egg, beaten to blend

Steps:

  • Combine milk, 5 tablespoons butter, salt, pepper and nutmeg in heavy large saucepan. Bring to boil over medium heat. Gradually whisked in cornmeal. Stir until mixture is very thick and beginning to pull away from sides of pan, about 8 minutes. Remove from heat. Mix in ham, 3/4 cup cheese and egg. Transfer polenta to 8 x 8 x 2-inch glass baking dish. Dot with 1 tablespoon butter. Sprinkle with remaining 2 tablespoons cheese. (Can be prepared 1 day ahead. Cover; refrigerate.)
  • Preheat oven to 450°F. Bake polenta uncovered until heated through and beginning to brown on top, about 30 minutes. Cut into squares and serve.

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