Best 8 Brie And Parmesan Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary symphony of creamy brie and nutty parmesan, harmonized with the rustic charm of polenta. This delectable dish offers a delightful interplay of textures and flavors, sure to tantalize your taste buds. The creamy brie and parmesan polenta is a rich and comforting dish, perfect for a cozy dinner or a special occasion. The polenta is made with cornmeal, milk, and butter, and then baked until golden brown. The brie and parmesan are added to the polenta and melted, creating a creamy and flavorful sauce. The dish is often served with roasted vegetables or a simple salad.

In this article, we present a collection of brie and parmesan polenta recipes that cater to diverse preferences and dietary needs. From classic polenta dishes to innovative variations, each recipe promises a unique culinary experience. Discover the delectable Brie and Parmesan Polenta, a harmonious blend of creamy brie and nutty parmesan, baked to perfection. Relish the Vegan Brie and Parmesan Polenta, a plant-based rendition that delivers the same creamy and flavorful experience, suitable for vegan and dairy-free diets. For a gluten-free option, try the Gluten-Free Brie and Parmesan Polenta, a delightful alternative that doesn't compromise on taste and texture.

Elevate your culinary skills with the Brie and Parmesan Polenta with Roasted Vegetables, a vibrant and colorful dish that combines the creaminess of polenta with the roasted goodness of vegetables. If you prefer a simpler yet equally satisfying meal, opt for the Brie and Parmesan Polenta with Arugula Salad, where the bitterness of arugula balances the richness of the polenta. Experiment with different herbs and spices to create your own unique flavor combinations in the Brie and Parmesan Polenta with Herbs and Spices.

No matter your dietary preferences or culinary expertise, this collection of brie and parmesan polenta recipes offers something for everyone. Embark on a culinary journey and savor the delightful symphony of flavors in each bite.

Here are our top 8 tried and tested recipes!

CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

Steps:

  • Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
  • Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
  • Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN



Baked Polenta with Fresh Tomatoes and Parmesan image

This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.

Provided by rjohl

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
½ cup grated Parmesan cheese
2 fresh basil leaves, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
  • Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
  • Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  • Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
  • Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g

POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS



Polenta With Parmesan and Olive Oil-Fried Eggs image

If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.

Provided by Melissa Clark

Categories     quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 1/2 cups low-sodium broth or water
1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits
3/4 teaspoon salt
2 to 4 tablespoons butter
1/4 teaspoon freshly ground black pepper, more to taste
1 1-ounce chunk or 1/4 cup grated Parmesan cheese
2 tablespoons olive oil
8 large eggs
Coarse sea salt for garnish

Steps:

  • In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
  • Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
  • In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
  • Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams

BIG-BATCH PARMESAN POLENTA



Big-Batch Parmesan Polenta image

This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as crusts, croutons, and more.

Provided by Anna Stockwell

Categories     Cornmeal     Parmesan     Sunday Stash     Wheat/Gluten-Free     Corn

Yield 10-12 servings

Number Of Ingredients 4

1 Tbsp. kosher salt
3 cups polenta (coarse cornmeal)
1½ cups finely grated Parmesan
1 tsp. freshly ground black pepper

Steps:

  • Bring 9 cups water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30-35 minutes. Remove from heat and stir in Parmesan and pepper.

CREAMY POLENTA



Creamy Polenta image

Provided by Emeril Lagasse

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche
1/3 cup Parmigiano-Reggiano

Steps:

  • In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

HERBED POLENTA



Herbed Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. 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. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

BRIE AND PARMESAN POLENTA



Brie and Parmesan Polenta image

Categories     Cheese     Side     Vegetarian     Quick & Easy     Brie     Parmesan     Cornmeal     Winter     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

5 1/2 cups (or more) water
1 teaspoon salt
1 garlic clove, pressed
1 1/2 cups coarse-ground or regular white or yellow cornmeal
5 ounces chilled Brie (rind removed), cut into 1/2-inch pieces
1 1/4 cups freshly grated Parmesan cheese (about 4 ounces)
Cayenne pepper
Ground white pepper
Ground nutmeg

Steps:

  • Bring 5 1/2 cups water, salt, and garlic to boil in heavy large saucepan over medium-high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to medium and simmer until thick and creamy, whisking constantly, about 8 minutes. Stir in Brie and half of Parmesan cheese. Season to taste with cayenne pepper, white pepper, and nutmeg. Whisk until polenta thickens slightly, about 2 minutes. Transfer to large bowl. Sprinkle with remaining Parmesan cheese and serve. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm in 450°F oven for 10 minutes, thinning with more water if needed.)

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Provided by Keith Haney

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Steps:

  • Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
  • Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the polenta will be. Look for fresh, organic ingredients whenever possible.
  • Cook the polenta slowly and carefully. Polenta can easily become overcooked and mushy, so it's important to cook it slowly and carefully. Stir it frequently to prevent it from sticking to the bottom of the pot.
  • Let the polenta cool slightly before serving. This will help it to set and firm up.
  • Serve the polenta with your favorite toppings. Some popular toppings include butter, Parmesan cheese, grated cheese, roasted vegetables, or stewed meats.

Conclusion:

Polenta is a delicious and versatile dish that can be enjoyed in many different ways. The creamy texture and nutty flavor of polenta make it a perfect accompaniment to a variety of dishes. Whether you're looking for a hearty main course or a simple side dish, polenta is a great option.

Related Topics