Best 4 Creamy Corn Polenta Recipes
Indulge in the creamy delight of polenta, an Italian dish that has captured hearts and taste buds for centuries. Made from coarsely ground cornmeal, polenta offers a versatile canvas for a variety of flavors and textures. In this culinary journey, we'll explore three distinct polenta recipes that showcase its versatility. From the classic Creamy Corn Polenta, a luscious blend of sweet corn and savory cheese, to the hearty Mushroom and Sausage Polenta, packed with earthy mushrooms and succulent sausage, and the unique Polenta Fries, crispy on the outside and tender on the inside, served with a tangy dipping sauce. Embark on this culinary adventure and discover the endless possibilities of polenta, a dish that's as comforting as it is delicious.
Let's cook with our recipes!
CREAMY CORN POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA
This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
- Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
- In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
- Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.
Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g
CREAMY CORN-STUDDED POLENTA
Provided by Amy Finley
Categories Side High Fiber Dinner Corn Hominy/Cornmeal/Masa Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.
CREAMY CORN POLENTA
Steps:
- In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.
Tips:
- Choose the Right Polenta: Use medium or coarse polenta for a creamy texture and avoid instant polenta as it cooks much faster and won't yield the same creamy result.
- Prep Your Ingredients: Ensure the butter, cream, and milk are at room temperature before starting, as this helps them incorporate smoothly into the polenta.
- Use Fresh Corn: If using fresh corn, remove the kernels from the cob and cook them briefly in a skillet with butter before adding them to the polenta. This enhances their flavor and texture.
- Cook the Polenta Slowly: Gradually whisk the polenta into the simmering liquid and cook it over low heat, stirring constantly to prevent lumps and ensure even cooking.
- Don't Overcook the Polenta: Polenta tends to thicken as it cools, so remove it from the heat just before it reaches your desired consistency. It will continue to thicken slightly as it stands.
- Season to Taste: Don't be afraid to adjust the seasonings according to your preference. Add more salt, pepper, or grated Parmesan cheese to enhance the flavor.
- Garnish Elegantly: Before serving, garnish the polenta with additional grated Parmesan cheese, chopped fresh herbs like parsley or chives, or a drizzle of olive oil for an extra touch of flavor and visual appeal.
Conclusion:
Creamy corn polenta is a versatile dish that can be enjoyed as a main course, side dish, or even as an appetizer. It's simple to prepare and can be tailored to your taste preferences with various seasonings and toppings. Whether you prefer a classic recipe or want to experiment with different ingredients, creamy corn polenta is sure to delight your taste buds. So gather your ingredients, put on your apron, and let's create a delicious and memorable culinary experience! `
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