Best Polenta With Mascarpone Rosemary And Walnuts Recipes

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BAREFOOT CONTESSA'S ROSEMARY POLENTA



Barefoot Contessa's Rosemary Polenta image

From the Barefoot Contessa Family Style cookbook, 2002. The polenta can be made several days in advance and then sautéed just before serving.

Provided by Juenessa

Categories     Breads

Time 40m

Yield 12-18 serving(s)

Number Of Ingredients 15

1/4 lb unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaf
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3 cups chicken stock
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup grated parmesan cheese
flour
olive oil, for frying
butter, for frying

Steps:

  • Heat the butter and olive oil in a large saucepan.
  • Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
  • Add the chicken stock, half-and-half, and milk and bring to a boil.
  • Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
  • Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
  • Off the heat, stir in the Parmesan.
  • Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
  • Cut the chilled polenta into 12 squares, as you would with brownies.
  • Lift each one out with a spatula and cut diagonally into triangles.
  • Dust each triangle lightly in flour.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.
  • Add more butter and oil, as needed.
  • Serve immediately.
  • **Cook time does not include refrigeration time.

Nutrition Facts : Calories 300.8, Fat 20.9, SaturatedFat 10.3, Cholesterol 46.4, Sodium 267.1, Carbohydrate 21.9, Fiber 1.6, Sugar 1.2, Protein 7.4

JOHN BESH'S CREAMY POLENTA WITH MASCARPONE CHEESE



John Besh's Creamy Polenta With Mascarpone Cheese image

Serve this with his recipe #274305 and root vegetable ragout. Assembly for all three are included. If you use instant polenta the cooking time will be shorter.

Provided by MarraMamba

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups water
salt, to taste
1/2 cup organic yellow polenta (can substitute plain cornmeal)
2 tablespoons butter
1/2 cup mascarpone cheese (can substitute cream cheese)

Steps:

  • Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
  • This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
  • Assembly: Reheat the three components of the dish separately.
  • On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
  • Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
  • In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!

Nutrition Facts : Calories 70.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.7, Carbohydrate 7.8, Fiber 0.7, Sugar 0.1, Protein 0.9

POLENTA WITH MASCARPONE



Polenta with Mascarpone image

Provided by Food Network

Time 45m

Yield 8 servings.

Number Of Ingredients 7

2 teaspoons salt
1 1/3 cups coarse-grained polenta
2 tablespoons unsalted butter, melted
3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired
1 cup milk, warmed
Pinch freshly grated nutmeg
Pepper Mill

Steps:

  • In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
  • Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.

CHEESY POLENTA



Cheesy Polenta image

Adapted from a recipe by "dadrules" at allrecipes.com. This can be modified by addition of any herb that suits your main dish - basil, tarragon, sage, thyme and marjoram are all excellent additions. You can substitute any semi-hard, smooth-melting cheese for the Cheddar; Asiago and Italian Fontina are both excellent choices.

Provided by DrGaellon

Categories     Grains

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whole milk
2 cups chicken broth
1 1/2 teaspoons kosher salt
1 cup polenta or 1 cup coarse-ground yellow cornmeal
1/2 teaspoon fresh ground black pepper
4 tablespoons unsalted butter (1/2 stick)
1/4 lb sharp white cheddar cheese, shredded
1/4 cup grated parmesan cheese
1 tablespoon chopped herbs (optional)

Steps:

  • In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
  • Remove from heat. Stir in pepper, butter, cheeses and optional herbs.

Nutrition Facts : Calories 224.2, Fat 14.2, SaturatedFat 8.5, Cholesterol 39, Sodium 682.1, Carbohydrate 15.3, Fiber 1.1, Sugar 3.5, Protein 9.2

SOFT POLENTA WITH MASCARPONE



Soft Polenta with Mascarpone image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
1/2 small onion, minced
1 clove garlic, minced
4 cups chicken stock
2 cups Anson Mills polenta
1/4 cup mascarpone cheese
1/4 cup grated parmesan cheese
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish

Steps:

  • Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
  • Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).
  • Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley.

ROSEMARY POLENTA



Rosemary Polenta image

Provided by Ina Garten

Categories     main-dish

Time 16m

Yield 12 to 18 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying

Steps:

  • Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
  • Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

POLENTA WITH MASCARPONE AND ROASTED GARLIC



Polenta with Mascarpone and Roasted Garlic image

Categories     Food Processor     Garlic     Side     Bake     Cornmeal     Parsley     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

30 whole garlic cloves, unpeeled
2 tablespoons olive oil
5 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1 tablespoon butter
1 1/2 cups yellow cornmeal
1/3 cup mascarpone cheese or cream cheese
1/4 cup chopped parsley

Steps:

  • Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
  • Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

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