Best 20 Polenta Parmesan Recipes

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Polenta Parmesan is a classic Italian dish made from cornmeal, Parmesan cheese, and broth. It is a versatile dish that can be served as a main course, side dish, or appetizer. Polenta is a hearty and filling dish that is perfect for a cold winter day. It can be made with a variety of different ingredients, including vegetables, meat, and cheese. The recipes in this article provide a variety of ways to make polenta, so you can find one that suits your taste. From a classic polenta with Parmesan cheese to a more creative recipe with roasted vegetables and goat cheese, there is sure to be a recipe that you will enjoy.

Here are our top 20 tried and tested recipes!

CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

Steps:

  • Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
  • Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
  • Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Provided by Keith Haney

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Steps:

  • Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
  • Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g

CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA



Chicken Parmesan Meatballs with Soft Polenta image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 1/2 pounds ground chicken
1 cup whole-milk ricotta cheese
1/2 cup freshly grated Parmesan
1/2 cup plain breadcrumbs
1/2 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon freshly grated nutmeg
2 cloves garlic, grated
1 large egg
1/2 medium yellow onion, grated
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for the pan
2 cloves garlic, sliced
1 sprig fresh oregano
1/2 medium yellow onion, diced
One 28-ounce can tomato puree
Kosher salt and freshly ground black pepper
8 ounces sliced fresh mozzarella
Soft Polenta, recipe follows
1/4 cup freshly grated Parmesan
Torn fresh basil leaves, for serving, optional
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup yellow cornmeal or polenta
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
  • Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
  • Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
  • For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
  • For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
  • (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
  • Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.

CREAMY PARMESAN GARLIC POLENTA



Creamy Parmesan Garlic Polenta image

Make and share this Creamy Parmesan Garlic Polenta recipe from Food.com.

Provided by sofie-a-toast

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
2 garlic cloves, minced
1 quart low sodium chicken broth or 1 quart low sodium vegetable broth
1 cup polenta (coarse ground cornmeal)
1/4 teaspoon ground black pepper
1/4 cup shredded parmesan cheese (plus more for garnish)

Steps:

  • 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
  • 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
  • 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.

SAUSAGE AND PEPPERS OVER CREAMY PARMESAN POLENTA



Sausage and Peppers over Creamy Parmesan Polenta image

A delicious medley of hot Italian sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight recipe.

Provided by Julie Hubert

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 56m

Yield 4

Number Of Ingredients 17

4 cups chicken stock
2 cups half-and-half
2 ½ teaspoons sea salt, divided
1 ¼ cups coarsely ground cornmeal (polenta)
2 tablespoons olive oil
4 (4 ounce) links hot Italian sausage
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 teaspoon dried oregano
4 cloves garlic, minced
½ cup dry white wine
1 cup basil marinara sauce
¾ cup grated Parmesan cheese, divided
¼ cup butter
ground black pepper to taste
5 large basil leaves, rolled and thinly sliced

Steps:

  • Combine chicken stock, half-and-half, and 1 1/2 teaspoon salt in a large saucepan; cover and bring to a boil. Whisk in polenta. Reduce heat to low; cook, whisking often, until polenta is soft, about 15 minutes.
  • Heat olive oil in a large skillet over high heat. Add sausage links; cook, turning often, until browned on all sides, about 6 minutes. Transfer to a plate.
  • Stir remaining 1 teaspoon salt, red bell pepper, yellow bell pepper, red onion, and oregano into the skillet. Cook over medium heat, stirring often, until onion is translucent, about 6 minutes. Add garlic; cook and stir for 1 minute. Reduce heat to low; pour in white wine. Stir in marinara sauce.
  • Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.
  • Stir 1/2 cup Parmesan cheese and butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining 1/4 cup Parmesan cheese and basil.

Nutrition Facts : Calories 976 calories, Carbohydrate 61.7 g, Cholesterol 160.6 mg, Fat 63.1 g, Fiber 6.3 g, Protein 34.9 g, SaturatedFat 28.3 g, Sodium 4060.5 mg, Sugar 12.3 g

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

6 cups water
2 teaspoons salt, plus more for seasoning
1 3/4 cups yellow cornmeal
3 tablespoons salted butter
1 cup grated Parmesan
1 cup whipping cream
1 teaspoon freshly ground black pepper, plus more for seasoning

Steps:

  • Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.

GRILLED POLENTA WITH CORN AND PARMESAN



Grilled Polenta with Corn and Parmesan image

Categories     Side     Parmesan     Cornmeal     Corn     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup corn kernels
3 cups water, divided
1 teaspoon salt
1 cup stone-ground cornmeal
Additional olive oil
1/2 cup freshly grated Parmesan cheese

Steps:

  • Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
  • Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
  • Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
  • Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.

CREAMY POLENTA WITH PARMESAN



Creamy Polenta with Parmesan image

Provided by Nancy Grubin

Categories     Side     Parmesan     Cornmeal     Bon Appétit     Colorado     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

3 1/2 cups canned low-salt chicken broth
2 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups yellow cornmeal
3/4 cup grated Parmesan cheese (about 3 ounces)

Steps:

  • Bring first 4 ingredients to boil in heavy large saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. Whisk in cheese and serve.

PARMESAN-CRUSTED POLENTA WITH SAUSAGE-MUSHROOM RAGOûT



Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût image

Provided by Andrea Albin

Categories     Mushroom     Tomato     Broil     Quick & Easy     Parmesan     Sausage     Cornmeal     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
1/3 cup grated parmesan
2 tablespoons olive oil, divided
1 pound sweet Italian sausage, casing removed
1/2 pound mixed sliced fresh wild mushrooms
1/2 cup dry red wine
1 1/2 cups bottled marinara sauce
Accompaniment: grated parmesan

Steps:

  • Preheat broiler.
  • Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
  • Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
  • Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
  • Serve ragout spooned over polenta.

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

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

PARMESAN POLENTA



Parmesan Polenta image

Cornmeal is cooked with parmesan cheese, milk and chicken broth giving it a rich, creamy flavor. Masa Harina gives this dish a little different texture but is still very good.

Provided by Crazycook in PA

Categories     High In...

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/3 cups chicken broth
2/3 cup whole milk
3/4 cup yellow cornmeal or 3/4 cup masa harina
5 ounces parmesan cheese, finely shredded
2 tablespoons unsalted butter
1/2 teaspoon black pepper

Steps:

  • In a large saucepan, bring chicken broth and milk to a boil.
  • Gradually whisk in cornmeal.
  • Cover and simmer for approximately 20 minutes until creamy, stirring occasionally to make sure it isn't sticking.
  • Remove from heat and stir in butter and black pepper.
  • Gradually stir in the cheese until melted.
  • Serve immediately.

CREAMY POLENTA WITH PARMESAN AND MOZZARELLA



Creamy Polenta with Parmesan and Mozzarella image

Make and share this Creamy Polenta with Parmesan and Mozzarella recipe from Food.com.

Provided by Normaone

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3 1/2 cups whole milk
3/4 cup yellow cornmeal
1/2 teaspoon minced fresh rosemary
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • In a large saucepan over high heat, combine milk and cornmeal, whisking until mixture boils.
  • Reduce heat to medium and simmer, whisking frequently until mixture thickens, about 15 minutes.
  • Add rosemary and cheeses.
  • Whisk until cheese is melted.
  • Season to taste.

CREAMY PARMESAN SOUR CREAM POLENTA



Creamy Parmesan Sour Cream Polenta image

Milk, butter, Parmesan cheese, and sour cream give this cheesy polenta a rich, creamy consistency. Try it in place of your usual mashed potatoes, or top with steamed broccoli for a quick, easy, and satisfying vegetarian meal.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 8

1 1/2 cups milk (I use 2%)
1 1/2 cups water
1 teaspoon kosher salt
2/3 cup polenta corn grits
5 tablespoons unsalted butter
1/4 cup sour cream
1/3 cup Parmesan cheese (grated plus additional for sprinkling on top)
Chopped scallions or parsley for garnish (optional)

Steps:

  • In a medium pot over medium-high heat, bring the milk, water, and salt to a boil, stirring occasionally.
  • Turn heat to low and slowly drizzle in the polenta, whisking constantly to prevent clumping.
  • Cover and cook for 15 - 20 minutes, stirring occasionally, until creamy.
  • Remove pot from stove and stir in the butter, sour cream, and Parmesan cheese.
  • Serve topped with scallions and/or parsley, if using.

PARMESAN POLENTA FOR GRILLING



Parmesan Polenta for Grilling image

A nice side to many Italian dish that can be made upto 3 days ahead and grilled, fried, or toasted when ready to serve. Cool and chill time not included in cook time.

Provided by Debbwl

Categories     Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups chicken stock, veal stock or 3 cups water
2 teaspoons fresh rosemary, finly chopped (optional)
1 cup yellow cornmeal
3/4 cup parmesan cheese, shredded
2 tablespoons olive oil (use olive oil with stock and butter with water) or 2 tablespoons butter (use olive oil with stock and butter with water)

Steps:

  • Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan. Add rosemary if using. Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly. Cook and whisk until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese and olive oil / butter.
  • Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or over night. Polenta may be kept in the refrigerator for up to 3 days before serving. To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
  • **To bake, place slices in a single layer on a greased baking sheet. Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
  • **To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
  • **To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.

POLENTA WITH MOZZARELLA AND PARMESAN



Polenta with Mozzarella and Parmesan image

Provided by Maria Watson

Categories     Milk/Cream     Side     Vegetarian     Quick & Easy     Mozzarella     Parmesan     Rosemary     Cornmeal     Winter     Bon Appétit     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

3 1/2 cups whole milk
3/4 cup yellow cornmeal
1/2 teaspoon minced fresh rosemary
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Categories     Side     Quick & Easy     Parmesan     Cornmeal     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 4

3 cups water
3/4 cup instant polenta
3/4 to 1 cup grated Parmigiano-Reggiano
1 tablespoon unsalted butter

Steps:

  • Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat and whisk in cheese, butter, and salt and pepper to taste. Serve immediately.

BIG-BATCH PARMESAN POLENTA



Big-Batch Parmesan Polenta image

This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as crusts, croutons, and more.

Provided by Anna Stockwell

Categories     Cornmeal     Parmesan     Sunday Stash     Wheat/Gluten-Free     Corn

Yield 10-12 servings

Number Of Ingredients 4

1 Tbsp. kosher salt
3 cups polenta (coarse cornmeal)
1½ cups finely grated Parmesan
1 tsp. freshly ground black pepper

Steps:

  • Bring 9 cups water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30-35 minutes. Remove from heat and stir in Parmesan and pepper.

PARMESAN POLENTA SQUARES



Parmesan Polenta Squares image

Categories     Cheese     Side     Broil     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 16

Number Of Ingredients 5

6 tablespoons yellow cornmeal
6 tablespoons white cornmeal
3 cups canned low-salt chicken broth
1 cup grated Parmesan cheese
Olive oil

Steps:

  • Whisk both cornmeals in bowl to blend. Bring broth to boil in heavy medium saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk constantly until mixture boils and becomes very thick, about 5 minutes. Remove from heat. Whisk in 1/2 cup Parmesan; season with salt and pepper. Pour polenta into 8 x 8 x 2-inch baking pan; smooth top. Cool until firm, at least 30 minutes, or cover and chill overnight.
  • Preheat broiler. Cut polenta into 16 squares; brush generously with oil. Arrange polenta, oiled side down, on small baking sheet. Brush top of polenta with oil. Broil until heated through and golden brown, about 3 minutes per side. Transfer to platter. Sprinkle with 1/2 cup Parmesan.

POLENTA PARMESAN



Polenta Parmesan image

Personally I don't care for Polenta but this recipe is tolerable. I make it for my friends that like Polenta and they seem to love it. (How can one love Polenta?) It's better if you serve it with a very spicy tomato salsa.

Provided by Bergy

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups cornmeal
8 cups boiling water
2 teaspoons salt
5 1/2-6 ounces unsalted butter
5 ounces parmesan cheese, grated
1 pinch nutmeg

Steps:

  • Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
  • When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
  • Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
  • Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
  • Heat oven to 400°F.
  • Dot with remaining butter and parmesan.
  • Bake for 30 minutes until top is brown and crispy.

PARMESAN POLENTA



Parmesan Polenta image

Categories     Side     Quick & Easy     Parmesan     Cornmeal     Bon Appétit

Yield Serves 8

Number Of Ingredients 4

9 1/2 cups chicken stock or canned low-salt chicken broth
2 cups yellow cornmeal
1 cup grated Parmesan cheese
3 tablespoons butter

Steps:

  • Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium. Gradually whisk in cornmeal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes. Remove from heat. Stir in Parmesan cheese and butter. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

Tips:

  • Use fresh ingredients: Fresh polenta, parmesan cheese, and herbs 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.
  • Season the polenta well: Salt, pepper, and garlic powder are all good options. You can also add other spices or herbs to taste.
  • Be generous with the parmesan cheese: Parmesan cheese is what gives polenta its signature flavor. Don't be afraid to add a lot of it.
  • Serve the polenta hot: Polenta is best served hot, so make sure to serve it immediately after it is cooked.

Conclusion:

Polenta parmesan is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a dish that is sure to impress your family and friends.

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