Best Polenta No Stir Recipes

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RICE COOKER POLENTA (AKA NO STIR POLENTA)



Rice Cooker Polenta (Aka No Stir Polenta) image

I am getting tired I guess so when I recently tried another cooking method for a favorite recipe and it was fast, easy and fun I wanted to branch out so I have been working out some other recipes for the same low work approcah. I prefer to add in extras after the polenta is cooked (like cheese for example). Good luck!

Provided by That Napa Chicken R

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup coarse polenta
4 cups water
1 teaspoon salt (you may want to adjust this to suit you)
2 tablespoons butter

Steps:

  • Place the ingredients into your rice cooker and cook on the white rice setting until done.
  • Add cheese or other ingredients just before serving.

"NO-STIR" POLENTA



Categories     Side     Fall     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 cups

Number Of Ingredients 3

4 cups water
1 teaspoon salt
1 cup cornmeal

Steps:

  • In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat, stirring, 2 minutes and cover pan. Cook polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes.

NO-STIR POLENTA



No-Stir Polenta image

Provided by Florence Fabricant

Categories     weekday, side dish

Time 1h

Yield about 4 cups (about 6 servings)

Number Of Ingredients 3

7 cups water
1 teaspoon salt
1 2/3 cups coarse-grained yellow cornmeal, preferably Italian

Steps:

  • Bring the water to a boil in a large, heavy pot.
  • Add the salt; then add the cornmeal in a very thin stream, letting it run through a closed fist. Stir constantly with a whisk while adding.
  • When all the cornmeal has been added, stir with a wooden spoon 2 minutes, and then cover pot. Adjust heat so the water is at a lively simmer. After 10 minutes, stir 1 minute; then cover pot again. Repeat three more times. Let polenta cook 5 minutes longer, for a total of 45 minutes.
  • Stir vigorously for another minute. Transfer to a moistened bowl (rinsed but not dried), and let polenta rest 10 to 15 minutes. Unmold onto a platter and serve at once, or let it cool to use in other recipes.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 402 milligrams, Sugar 1 gram

NO-STIR OVEN POLENTA



No-Stir Oven Polenta image

This recipe is really great. You can put it in the oven at the same time you're cooking what you want to put over it (chicken stew, sausage and tomatoes, etc.) Leftovers can be sliced the next day and sauteed in butter.

Provided by Ceil from NJ

Categories     European

Time 1h6m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup polenta (not instant - Goya corn meal is really good with this receipe - or you can use imported polenta)
5 cups water or 5 cups broth
salt
1 tablespoon butter

Steps:

  • Mix everything in a shallow pan which is ovenproof.
  • Put it in a 350 degree oven.
  • After about 40 minutes, give it a stir and see if it's done.
  • If not, cook another few minutes.
  • You can add less or more liquid, depending upon whether you like the polenta soft or more solid.

BAKED POLENTA WITH RICOTTA AND PARMESAN



Baked Polenta With Ricotta and Parmesan image

This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.

Provided by David Tanis

Categories     dinner, grains and rice, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup coarse polenta
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup fresh ricotta
1 cup grated Parmesan
Black pepper

Steps:

  • Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
  • Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
  • After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

POLENTA CREAMY GOOD AND ALMOST NO STIR



Polenta Creamy Good and Almost No Stir image

I was one of few that tested this for Cook's Illustrated. I was very impressed with this method which uses a secret ingredient of baking soda. Baking soda added to the cooking liquid can reduce the time it takes for the gelatinization to occur which in turn shortens the cooking time. You can use vegetable stock or chicken broth in place of the water. I tasted and it was good but wanted to kick it up and added chopped scallions and chopped chipotles for a kick. Just remember to simmer over very low heat so low you don't think it is cooking.

Provided by Rita1652

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

7 1/2 cups water
2 teaspoon salt (I used 1/2 the recipe called for 1 1/2)
1 pinch baking soda
1 1/2 cups coarse ground cornmeal
2 tablespoons butter (I used smart balance) or 2 tablespoons Smart Balance Omega Plus (I used smart balance)
4 ounces parmesan cheese, 2 cups grated
black pepper
1 scallion, sliced (optional)
1 chipotle chile in adobo, seeded and minced (optional)

Steps:

  • Bring water to boil in a heavy bottom 4 quart pan over medium high heat.
  • Stir in salt, and baking soda. Slowly pour cornmeal into the water in a steady stream stirring with a wooden spoon.
  • Bring to a boil stirring consistently for 1 minute.
  • Reduce to the very lowest heat possible and cover.
  • After 5 minutes whisk polenta to smooth out any lumps for 15 seconds,scraping down sides and bottom of pan. Cover and continue to cook without stirring until grains are tender but slightly al dente. About 25 minutes.
  • Remove from heat and stir in butter and cheese.
  • Stir in scallions and chipotle if using.

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