Best 4 Garlic Rosemary Polenta Recipes
Garlic Rosemary Polenta: A Culinary Symphony of Creamy Delight
Indulge in the delectable symphony of flavors that is garlic rosemary polenta. This creamy dish, rooted in the culinary traditions of Italy, is a delectable blend of textures and aromas that will tantalize your taste buds. Crafted with simple yet flavorful ingredients, polenta transforms into a luscious canvas for a medley of herbs, spices, and the irresistible duo of garlic and rosemary. Embark on a culinary journey as we unveil the secrets behind this timeless classic, exploring its versatility and the culinary adventures that await.
**Garlic Rosemary Polenta Recipe:**
This classic recipe forms the foundation of our polenta exploration. With step-by-step instructions, we guide you through the process of creating a smooth and creamy polenta base, infused with the aromatic essence of garlic and rosemary.
**Polenta with Sauteed Mushrooms and Spinach:**
Elevate your polenta experience with this savory combination of sauteed mushrooms and spinach. The earthy notes of mushrooms and the vibrant freshness of spinach add a delightful dimension to the creamy polenta, creating a symphony of flavors and textures that will leave you craving more.
**Polenta with Roasted Vegetables:**
Unleash the vibrant colors and flavors of roasted vegetables in this vibrant polenta dish. Toss your favorite vegetables in a medley of herbs and spices, then roast them to perfection. Their caramelized edges and tender interiors will add a delightful contrast to the smooth polenta, making it a feast for both the eyes and the palate.
**Polenta with Cheese and Truffle Oil:**
Indulge in the luxuriousness of melted cheese and the earthy aroma of truffle oil in this decadent polenta variation. The rich, gooey cheese adds a velvety texture, while the truffle oil infuses the dish with an opulent, umami flavor that will transport you to culinary heaven.
**Polenta with Slow-Cooked Beef Ragu:**
Immerse yourself in the hearty embrace of slow-cooked beef ragu paired with creamy polenta. The rich, savory flavors of the ragu, simmered to perfection, create a symphony of comfort and satisfaction. Each bite of tender beef and flavorful sauce, nestled atop the creamy polenta, promises a culinary experience that will warm your soul.
GARLICKY POLENTA
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.
GARLIC ROSEMARY POLENTA
Steps:
- 1. Preheat the oven to 350°F. 2. Mix together the onion, garlic, rosemary, salt, and corn grits. Add the broth and plant milk. 3. Bring to a boil in pot, turn down to a simmer, and stir gently until mixture is thick, about 10 minutes. Pour into a pie pan and bake for 30 minutes. TIP: If you are out of broth or plant milk you can also use water; it may not be quite as flavorful, but it still works.
ROSEMARY POLENTA
This recipe was adapted from Ina Garten's The Barefoot Contessa show. A great way to serve polenta, and can be made ahead.
Provided by Sharon123
Categories Breakfast
Time 16m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock(or veg.), half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
- Off the heat, stir in the Parmesan.
- Pour into a 9x13x2" pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, like you would with brownies. Lift each one out with a spatula and cut diagonally into triangles.
- Dust each triangle lightly in flour.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
Nutrition Facts : Calories 300.7, Fat 20.9, SaturatedFat 10.3, Cholesterol 46.4, Sodium 291.3, Carbohydrate 21.9, Fiber 1.5, Sugar 1.2, Protein 7.4
POLENTA WITH GOAT CHEESE AND ROSEMARY
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
- Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- For a creamy polenta, use freshly grated Parmesan cheese and heavy cream. Grating your own cheese ensures the freshest flavor, and the heavy cream adds a luxurious richness.
- If you don't have heavy cream, you can use milk instead. Just be aware that the polenta will be slightly less creamy.
- To make the polenta ahead of time, cook it according to the package directions and then spread it out in a greased 9x13 inch baking dish. Cover and refrigerate for up to 3 days. When you're ready to serve, reheat the polenta in a 350°F oven for 30-40 minutes, or until heated through.
- You can also freeze polenta for up to 3 months. To freeze, cook the polenta according to the package directions and then spread it out in a greased 9x13 inch baking dish. Cover and freeze for up to 3 months. When you're ready to serve, thaw the polenta overnight in the refrigerator and then reheat it in a 350°F oven for 30-40 minutes, or until heated through.
- Polenta is a versatile dish that can be served as a side dish, main course, or even dessert. Get creative and experiment with different toppings and flavors.
Conclusion:
Garlic rosemary polenta is a delicious and easy-to-make dish that is perfect for any occasion. It is a creamy and flavorful side dish that pairs well with roasted chicken, grilled fish, or vegetables. It can also be used as a main course, topped with sautéed mushrooms, roasted vegetables, or a simple tomato sauce. And for a sweet treat, try it with fresh berries and a drizzle of honey.
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