Best 2 Creamy Polenta With Balsamic Glaze Recipes

Indulge in the creamy delight of polenta, a versatile dish that has captivated taste buds for centuries. Originating from the northern Italian region of Lombardy, polenta is a porridge made from cornmeal that can be transformed into a variety of delectable creations. This article presents a culinary journey through three distinct recipes, each showcasing the diverse possibilities of polenta. From the classic Creamy Polenta with Balsamic Glaze, a comforting and flavorful dish perfect for a cozy meal, to the innovative Polenta Fries with Spicy Marinara Sauce, a crispy and addictive appetizer or side dish, and the hearty Polenta and Mushroom Ragu, a rustic and satisfying main course, these recipes offer a range of options to tantalize your palate. Prepare to embark on a culinary adventure as we explore the world of polenta, discovering its versatility, rich flavors, and ability to elevate any meal.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY POLENTA

Creamy Polenta image

Provided by Emeril Lagasse

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

Ingredients

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.

BAKED POLENTA WITH BALSAMIC MUSHROOMS

Baked Polenta with Balsamic Mushrooms image

Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side.

Provided by LauraF

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

14 baby bella mushrooms, stemmed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
2 ½ cups water
2 cups half-and-half
¾ cup polenta
¾ cup diced Swiss cheese
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup finely grated Parmesan cheese
2 cups half-and-half
1 teaspoon black truffle salt, or more to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 41.7 g, Cholesterol 123.6 mg, Fat 47.1 g, Fiber 3.7 g, Protein 24.2 g, SaturatedFat 25.2 g, Sodium 1549.9 mg, Sugar 5.2 g

Tips:

Use fresh ingredients: The fresher the ingredients, the better your polenta will taste. This is especially true for the vegetables and herbs.
Cook the polenta slowly: Polenta takes time to cook, so be patient. Don't rush the process, or you'll end up with a gummy texture.
Stir the polenta regularly: This will help prevent it from sticking to the bottom of the pot and burning.
Use a heavy-bottomed pot: A heavy-bottomed pot will help distribute the heat evenly and prevent the polenta from burning.
Add cheese: Cheese is a classic addition to polenta, and it can add a lot of flavor. Use a hard cheese like Parmesan or Romano, or a soft cheese like mozzarella or Fontina.
Garnish with fresh herbs: Fresh herbs can add a pop of color and flavor to your polenta. Try using parsley, basil, or thyme.

Conclusion:

Creamy polenta with balsamic glaze is a delicious and versatile dish that can be served as a main course or a side dish. It's easy to make and can be customized to your liking. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!