Best 3 Creamy Polenta With Corn Parmesan And Arugula Recipes

Indulge in the creamy delight of polenta, a versatile dish that can be enjoyed as a side or main course. This recipe collection offers a range of polenta variations, from the classic creamy polenta to unique takes that incorporate corn, parmesan, and arugula. Discover the secrets to achieving the perfect polenta texture, and explore creative ways to elevate this classic dish with flavorful ingredients. Dive into a culinary journey that celebrates the versatility and comforting warmth of polenta.

**Creamy Polenta with Corn, Parmesan, and Arugula:** Experience the harmonious blend of creamy polenta, sweet corn, nutty parmesan, and peppery arugula in this delightful recipe. The creamy polenta base provides a smooth canvas for the vibrant flavors of corn, parmesan, and arugula to shine.

**Cheesy Polenta Bake:** Elevate your polenta game with a cheesy polenta bake that is sure to impress. Layers of creamy polenta, melted cheese, and your favorite toppings create a decadent and satisfying dish. This recipe offers tips for achieving the perfect cheese pull and suggests various topping options to suit your taste.

**Polenta with Mushrooms and Herbs:** Embark on a savory journey with polenta topped with sautéed mushrooms and aromatic herbs. The earthy flavors of mushrooms pair wonderfully with the creamy polenta, while herbs like thyme and rosemary add a touch of freshness. Learn how to cook the mushrooms perfectly and discover the secret to infusing the polenta with herbaceous aromas.

**Crispy Polenta Fries:** Transform polenta into crispy and golden fries that are perfect for snacking or serving as a side dish. This recipe guides you through the process of creating polenta fries that are crispy on the outside and soft on the inside. Explore different dipping sauce options to complement the fries and elevate your snacking experience.

Here are our top 3 tried and tested recipes!

CREAMY CORN POLENTA

Creamy Corn Polenta image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

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

Creamy Polenta with Corn, Parmesan and Arugula image

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

Ingredients

2 tablespoons butter
1 cup sliced onions (2 medium)
1 teaspoon salt
2 1/2 cups water
2 cups milk
1/4 teaspoon pepper
1 cup yellow cornmeal
1 bag (12 oz) frozen corn
1 cup shredded Parmesan cheese (4 oz)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups loosely packed baby arugula (about half of 5-oz container)

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

POLENTA WITH ARUGULA

Polenta with Arugula image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

8 cups water
1 1/2 teaspoons salt, plus more to taste
1 1/2 cups quick-cooking polenta (pre-cooked maize meal)
2 garlic cloves, minced
3 cups arugula, coarsely chopped
1 stick butter
1/2 cup whipping cream
3/4 cup freshly grated Parmesan, optional

Steps:

Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using. Season the polenta, to taste, with salt and pepper.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcook the polenta; it should be creamy and tender, not mushy.
Season the polenta generously with salt and pepper, and add a little grated Parmesan cheese for extra flavor.
Use a variety of toppings to create a flavorful and visually appealing dish. Some good options include roasted corn, sautéed mushrooms, grilled vegetables, or a fried egg.
Serve the polenta immediately after it is made, while it is still hot and creamy.

Conclusion:

Creamy polenta is a delicious and versatile dish that can be enjoyed as a main course, side dish, or appetizer. It is easy to make and can be tailored to your own taste preferences. With a variety of toppings and flavorings, the possibilities are endless.