#Polenta recipe

[askwhatsforlunch]

Creamy Sage Polenta

Another deliciously comforting, and blissfully simple dish for a cold and wet Autumn day, this Creamy Sage Polenta makes both an easy main or a nice side to slowly stewed meat!

Ingredients (serves 2):

1/2 cup semi-skimmed milk

1 1/2 cup water

1 teaspoon coarse sea salt

3 fluffy sprigs Garden Sage 

3/4 cup polenta

4 tablespoons unsalted butter

1/4 cup crème fraîche or sour cream

In a large saucepan, combine milk, water and coarse sea salt.

Cut Garden Sage Leaves off the stalks, and add Sage stalks to the saucepan. Heat over a medium flame until simmering. Remove Sage stalks.

Finely chop Sage Leaves.

Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, whisk in butter. Finally, stir in chopped Sage and crème fraîche until completely melted and you have a beautifully smooth polenta.

Serve Creamy Sage Polenta hot, topped with anchovies or Tapenade, if you wish.

[monoarabegum]

Rustic Baked Vegetables Over Creamy Italian Polenta | Easy and Healthy @...

[mdrajabali]

Rustic Baked Vegetables Over Creamy Italian Polenta | Easy and Healthy @...

[colleenclarkmusic]

Side Dish - Rice Cooker Super Cheesy Polenta You can easily prepare cheesy garlic polenta in the rice cooker. Serve alongside your preferred protein.

[diadessau]

Baked Mushrooms and Polenta Gratin Creamy, herbaceous, and decadent, this cheesy layered mushrooms and polenta dish is great whether served as a main or side. 7 tablespoons grated Parmesan cheese divided, 3/4 teaspoon dried sage divided, 1.5 cups grated Fontina cheese, 2 tablespoons salted butter, 3 tablespoons olive oil divided, 1.5 teaspoons salt divided, 1/2 pound fresh mushrooms thinly sliced, 4.5 cups water, 1/4 teaspoon ground black pepper, 1.5 cups coarse cornmeal

[julianoh]

Rice Cooker Super Cheesy Polenta Cheesy garlic polenta can be made simply by cooking in the rice cooker. Serve as a side dish with your favorite protein. 1/4 teaspoon freshly ground black pepper, 2 tablespoons butter, 1/4 teaspoon salt or more to taste, 1/2 onion chopped, 1 cup milk, 1/2 cup polenta, 2 ounces shredded Cheddar cheese, 1 clove garlic minced, 2 ounces shredded Parmesan cheese, 1 cup chicken broth

[calliehall]

Air Fryer Shrimp and Polenta Crispy air-fried polenta cakes topped with shrimp, tomatoes, and seasoned butter make a perfect weeknight dinner for two.

[sharpeonline]

Recipe for Easy Oven-Baked Real Polenta Not Instant This quick polenta recipe with squash, Cheddar cheese, and sour cream cooks in less than an hour and is perfect as a side dish for dinner. 3 cups water, 1/2 cup sour cream, 1/2 cup grated Cheddar cheese, 1 cup polenta, salt to taste, 1 cup mashed butternut squash, cooking spray

[daily-deliciousness]

Spicy maple mustard chicken with creamy polenta

[diaryofrenabu]

Recipe for Polenta Lasagna Loaf Twice-cooked polenta stands in for noodles in Chef John's lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. 1 tablespoon chopped Italian parsley or to taste, 1.5 teaspoons kosher salt or to taste, 2/3 cup finely grated Parmigiano-Reggiano cheese, 1 tablespoon olive oil, 3 cups hot prepared meat sauce or more to taste, 1 cup uncooked coarse-ground polenta, 4 ounces grated mozzarella cheese, 4 cups water, 1/4 teaspoon ground black pepper, 1 tablespoon butter, 1 large egg beaten, 1 pinch cayenne pepper or to taste, 2 tablespoons chopped Italian parsley, 1.5 cups ricotta cheese, 1 teaspoon kosher salt or to taste, 1/2 cup finely grated Parmigiano-Reggiano cheese

[rogersgeorgia]

Baked Mushrooms and Polenta Gratin Creamy, herbaceous, and decadent, this cheesy layered mushrooms and polenta dish is great whether served as a main or side.

[askwhatsforlunch]

Mushroom Polenta (Vegetarian)

This creamy and cheesy Mushroom Polenta, enhanced with a pinch of fragrant Piment d'Espelette, makes a hearty vegetarian lunch on a chill Spring day! Happy Monday!

Ingredients (serves 2):

2 tablespoons dried porcini mushrooms

1 cup boiling water

1/4 cup skimmed milk

1/2 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

½ cup polenta

4 heaped tablespoons crème fraîche or sour cream

Parmesan

Sppon dried porcini mushrooms in a small saucepan. Pour the boiling water over the mushrooms, and cover with a lid. Allow to soak and plump up, about 10 minutes.

Then, stir in milk, fleur de sel and half or the Piment d'Espelette. Heat over a medium flame until simmering.

Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, stir in crème fraîche. Finally, grate in about 1/3 cup Parmesan, and give a good stir until completely melted and you have a beautifully smooth polenta.

Serve Mushroom Polenta hot, sprinkled with remaining Piment d'Espelette.

[fattributes]

Polenta with Zucchini, Cherry Tomatoes, and Chickpeas

[delicious-in-kitchen]

Braised Beef Ragu with Parmesan Polenta by Modern Honey

[allium-girl]

Cranberry Cider Braised Beef Stew with Rosemary Polenta

[vegan-nom-noms]

POLENTA WITH ROASTED MISO RADISHES & VEGAN SALSICCIA