Best 6 Chile Cheese Polenta Recipes
Indulge in a culinary journey with our versatile Chile Cheese Polenta, a delectable dish that seamlessly blends the zest of chiles, the gooey comfort of cheese, and the hearty goodness of polenta. This versatile base can be transformed into various culinary creations, from savory main courses to delectable appetizers. Embark on a flavor-filled adventure as we present a collection of tantalizing recipes featuring this polenta as the star ingredient.
Our first recipe takes you to the heart of Mexican cuisine with our Chile Cheese Polenta Enchiladas. Layers of tender polenta encase a flavorful filling of seasoned ground beef, black beans, and a blend of Mexican spices. Topped with a rich and tangy cheese sauce, these enchiladas are a fiesta of flavors in every bite.
For those seeking a hearty and comforting meal, our Chile Cheese Polenta Skillet is the ultimate choice. This one-pan wonder combines tender polenta, juicy ground turkey, roasted bell peppers, and a medley of spices for a satisfying meal that's both easy to make and bursting with flavor.
If you're craving a creative and elegant appetizer, our Chile Cheese Polenta Cakes with Avocado Salsa will impress your guests. Pan-fried polenta cakes, infused with the spicy kick of chiles and the creamy indulgence of cheese, serve as the perfect base for a vibrant avocado salsa. The combination of textures and flavors in this dish is sure to delight your senses.
And for a quick and satisfying snack or side dish, our Crispy Chile Cheese Polenta Fries are the perfect choice. Cut polenta is coated in a flavorful breading and fried to golden perfection, resulting in crispy and cheesy fries that are irresistible. Serve them with your favorite dipping sauce for a delightful treat.
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
CHEESY POLENTA
This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.
Provided by dadrules
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
POLENTA CHILI CASSEROLE
Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 297 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 556mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein.
POLENTA WITH GREEN CHILES AND CHEESE
We love polenta, this is a delicious with green chiles and cheese. This can be made 1 day ahead and refrigerated.Makes 4 main course servings or 8 side dish servings. I got this recipe off of the internet.
Provided by Barb G.
Categories Grains
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
- Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
- Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
- REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
- Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.
CHILE CHEESE POLENTA
Categories Side Vegetarian Quick & Easy Casserole/Gratin Corn Fall
Yield 4 People
Number Of Ingredients 7
Steps:
- In medium saucepan, bring chiles, corn and milk to a boil. Slowly add polenta, whisking constantly until smooth, about 6 minutes. Mix in cheese and butter. Salt and pepper to taste and serve.
POLENTA WITH GREEN CHILIES AND CHEESE
Provided by Peggy Reed
Categories Cheese Vegetable Side Bake Cornmeal Winter Bon Appétit Portland Maine Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main-course or 8 as a side-dish
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in Parmesan.
- Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Jack cheese. Drizzle with 1/4 cup cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour 1/4 cup cream over. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.
Tips:
- Use fresh ingredients: Fresh polenta, cheese, and vegetables will give your dish the best flavor.
- Cook the polenta according to the package directions: This will ensure that it is cooked properly and has the right consistency.
- Use a good quality cheese: A flavorful cheese like cheddar or Monterey Jack will give your dish a rich, cheesy flavor.
- Add your favorite vegetables: Almost any vegetable can be added to chile cheese polenta. Some good options include corn, bell peppers, onions, and mushrooms.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
- Serve immediately: Chile cheese polenta is best served hot and fresh.
Conclusion:
Chile cheese polenta is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is also a great way to use up leftover polenta. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy.
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