polenta recipe

Polenta balls with feta cheese and sausages, they are soft on the inside, and crispy on the outside. Baked in the oven and served with sour cream, Greek yogurt or tomato sauce.

Polenta and Cheese Balls

250 g/ 8.8 oz/ 1 2/3 cup coarse or medium cornmeal (See note 1)

liter/ 33.8 fl.oz/ 4 ¼ cups water

salt

300 g/ 10.5 oz fresh sausages of your liking

150 g/ 5.3 oz feta cheese (See note 2)

dill

fine sea salt,

black pepper

grated cheese (Gouda

butter

Pour the water into a large pot. Heat...

Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time.

A word of caution - be careful when...

A word of caution  - be careful when the polenta starts to bubble, if the bubbles are too large you might get burned – so turn the heat down if that happens. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top but leave a crack open.

Stir every 4-5 minutes or so but there...

Stir every 4-5 minutes or so but there is definitely no need to stir all the time. Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.

Preheat the oven to 220 degrees Celsius/ 430...

Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Remove the casings from the sausages. Mix the polenta with the finely chopped or crumbled sausages and the crumbled feta cheese. Add the lightly beaten egg, dill, salt to taste, and pepper.

Make about 30 balls about the size of...

Make about 30 balls about the size of a golf ball. Wet your hands after every 3 or 4 balls. Place the balls into a buttered casserole dish and sprinkle each ball with a little bit of the grated cheese. Place a tiny amount of butter on each ball.

Bake for about 20 minutes in the hot...

Bake for about 20 minutes in the hot oven or until golden. Serve immediately with crème fraiche/ sour cream/ Greek yogurt/ tomato sauce and a green salad.

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These fast and easy Garlic Parmesan Polenta slices are the perfect base for any stew, chili, or meal of roasted meat and vegetables. 

Garlic Parmesan Polenta

yellow cornmeal (0.21)

water (0.00)

salt (0.05)

Parmesan (0.35)

garlic powder (0.02)

Tbsp canola or vegetable oil (0.04)

Add the water and salt to a sauce pot and bring to a boil over high heat.

Once boiling, add the polenta while continuously whisking to prevent lumps. Turn the heat down to low and let simmer until thickened (this will depend on the type of cornmeal you have--mine only took about two minutes).

Once thickened, stir in the butter, grated Parmesan, and garlic powder until smooth. Serve warm, or spread the mixture out into a square or round casserole dish and let cool in the refrigerator, uncovered, until solid.

Slice the solid polenta. Add a small amount of canola or vegetable oil to a non-stick skillet and warm over medium heat. Once the oil is hot and glistening, but not smoking, add the polenta slices and cook until golden on each side. Add more oil as needed to fry the remaining slices.

Cheesy polenta pizza that you can top with just about anything you like. A gluten-free, healthier pizza crust alternative.

Polenta Pizza (With Various Toppings)

250 g/ 8.8 oz/ 1 2/3 cups coarse or medium cornmeal (See note)

g/ 3.5 oz/ 1 cup grated cheese (Gouda, cheddar, Parmesan)

about 8-10 tablespoons tomato/ marinara sauce

oregano

red onion

red bell pepper

150 g/ 5.3 oz spicy sausage (chorizo, cabanossi, etc)

tomatoes

black olives

125 g/ 4.4 oz feta cheese

fine sea salt and pepper

Polenta Pizza (with Various Toppings)

Start by making a basic polenta. Pour the...

Start by making a basic polenta. Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time.

A word of caution  - be careful when the polenta starts to bubble, if the bubbles are too big you might get burned – so turn the heat down if that happens. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top but leave a crack open. Stir every 4-5 minutes or so but there is definitely no need to stir all the time.

Read the cooking instructions on the polenta packet...

Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes. When the polenta is cooked stir in the freshly grated cheese of choice. Line a baking tray with baking paper and pour the polenta on the tray. Spread it evenly with a spoon and let get cold.

Preheat the oven to 200 degrees Celsius/ 400...

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Mix the tomato sauce with dried oregano and spread it all over the polenta. Halve and slice the red onion, cut the tomatoes into small wedges and thinly slice the pepper and the sausage. Spread everything on top of the pizza and add the olives and the crumbled feta cheese.

Bake for 20-30 minutes in the hot oven...

Bake for 20-30 minutes in the hot oven until the cheese on top starts to get golden. Serve immediately with a green salad and a dollop of Greek yogurt or sour cream.

Enhance your main entree by serving this tasty and easy to make Creamy Polenta Recipe with Parmesan Cheese as a side dish for your next meal.

Creamy Polenta Recipe with Parmesan Cheese

olive oil

small diced small yellow onion

garlic

chicken stock, vegetable stock or water

cornmeal

unsalted butter

cheese

sea salt and fresh cracked pepper

In a medium-size pot on medium-high heat add in the olive oil and cook the onions and garlic until they are browned about 3 to 7 minutes.

Pour in the liquid and bring to a boil.

Once boiling pour in the cornmeal while continuing to vigorously stir with a whisk to ensure no clumps are formed, about 15 to 20 minutes.  When the cornmeal is poured in, turn the heat down to medium-low.

Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley.

Serve hot, enjoy!

Creamy polenta is super easy to make and is essentially the Italian version of grits!  Whether you are eating creamy polenta or even polenta cakes, I know you will love this recipe.

Talk about a ridiculously easy to make but tasty side dish to serve up at any meal.  Creamy polenta is not only delicious as a side dish but it also a recipe that works great as a main component of a main meal.

For example, you can fold in roasted vegetables and chicken into a cooked creamy polenta recipe, or you can put some creamy shrimp all over the top of it.

I recommend to people to try and use polenta as the base of a main entree or as a side dish or eat it as it because this creamy polenta recipe is absolutely delicious all by itself.

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Ingredients for this Creamy Polenta Recipe:

• 1 1/2 tablespoon olive poil olive oil
• 1/2 small diced small yellow onion
• 2 finely minced cloves of garlic
• 6 cups of chicken stock, vegetable stock or water
• 2 cups of ground yellow cornmeal
• 2 ounces unsalted butter
• 2/3 cup of grated parmesan cheese
• sea salt and fresh cracked pepper to taste

Serves 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Procedures:

1. In a medium size pot on medium heat add in the olive oil and cook the onions until they are browned, about 3 to 4 minutes while occasionally stirring. Add in the garlic and cook for a further 1 to 2 minutes.
2. Next, pour in the stock and bring it to a boil.
3. Pour in the cornmeal while continuing to stir.  Turn the heat down to low and stir until the polenta is al dente or slightly crunchy, about 15 to 20 minutes.
4. Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined.  Cook for a further 3 to 5 minutes. 
5. Serve hot, enjoy!

DELICIOUS Italian Creamy Polenta Recipe

Learn how to make Instant Pot Polenta! Save time and no need for constant stirring to make this Creamy Cheesy Polenta in Instant Pot. Comforting, thick, soft polenta makes a deliciously satisfying and versatile side dish.

Instant Pot Polenta

(195 grams) coarsely ground polenta (not quick-cooking)

(1L)

stock

(7 grams) fine salt (, plus more)

Parmesan cheese

Directly Cook Polenta in Instant Pot

Method One - Directly Cook Polenta in Instant Pot: Add ingredients in Instant Pot in the following order. Add 1 tsp (7g) fine salt, 4 cups (1L) to 4½ cups (1.125L) water or unsalted chicken stock in Instant Pot. Add in 1 cup (195g) coarsely ground polenta. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 10 minutes, then Natural Release for 15 minutes. Remove the lid carefully.*Pro Tip: If your Instant Pot is sensitive to the 'Burn' Error, Method 2 is more preferable. You don’t have to worry about anything sticking to the bottom of the pot.

Pot in Pot Polenta

Method Two - Pot in Pot Polenta: Add ingredients to your smaller stainless steel pot in the following order. Add in 1 tsp (7g) fine salt, 1 cup (195g) coarsely ground polenta. Add in 4 cups (1L) to 4½ cups (1.125L) water or unsalted chicken stock. Add 2 cups (500ml) water, layer a low-profile trivet in the larger Instant Pot inner pot. Place the smaller pot on the trivet. *Pro Tip: If you don&#039;t have a low-profile trivet, place the smaller pot directly in the water. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 15 minutes, then Natural Release for 15 minutes. Remove the lid carefully.

Add Butter, Season

Add Butter &amp; Season: The polenta will look a bit watery at first. Add in 2.5 tbsp (36g) unsalted butter, then mix until desired consistency with a whisk. Optionally, mix in ½ cup to 1 cup (32g - 64g) freshly grated Parmesan cheese.

Serve

Season &amp; Serve: Taste and season polenta with more salt if necessary. For reference, we added 1 to 2 small pinches of salt. Serve this soft &amp; creamy polenta immediately with your favorite main dishes, sauces, or veggies.

This creamy, soft polenta is a delicious side dish or entrée! Because I pulse the cornmeal in the blender before I cook it, it comes together in no time, so it&#x27;s perfect for busy nights.

Creamy Polenta

polenta*

water (divided)

sea salt (more

In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.

In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.

Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.

Lemon cornmeal cake is an Italian classic. This is the best polenta cake recipe I have ever tasted.

Lemon Polenta Cake (Gluten-free)

butter ((softened))

sugar

almonds

cornmeal (polenta)

baking powder

eggs

lemon zest

lemon juice

icing sugar

Preheate

Prepare

Line base of a 9-inch springform pan with parchment paper and grease sides with butter.

Combine

Combine almonds, cornmeal and baking powder in a bowl and set aside.

Beat

In another bowl beat butter and superfine sugar until pale (I used a hand mixer).

To the butter/sugar mixture add some of the almond/cornmeal mixture, followed by 1 egg, and continue to beat.

Alternately add the almond/cornmeal mixture followed by an egg until it is all incorporated, beating the whole time.

Place

Scrape batter into prepared pan and bake for 40 minutes.

Test

Test using a cake tester, the cake will be done, but might seem a bit "wobbly", the cake should be shrinking away from the side of the pan.

Remove

Remove and set on a wire rack (leave the cake in the pan).

Make

Make your simple syrup by combining the lemon juice and icing sugar in a small saucepan.

Boil

Bring to a boil and cook until all the sugar is dissolved.

Poke

Prick the top of the cake all over with a cake tester.

Pour

Cool

Let cool completely before removing from tin.

Slice

Slice, and if desired garnish with powdered icing sugar and berries.

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Bright and bold, this Lemon Polenta Cake is bursting with lemon in flavour. Gluten-free friendly too.

Vibrant Lemon Polenta Cake

A quick, super-delicious tomato-basil sauce with shrimp and polenta. This recipe makes an elevated weeknight or weekend dinner with a glass of chilled wine on the side.

Tomato Basil Shrimp and Polenta

water OR use 4 cups water and 1 cup milk for creamier polenta

butter olive oil

extra virgin olive oil

shrimp

cherry tomatoes (sliced in half)

shallot or onion

1/2-1 teaspoon crushed red chili pepper (to taste)

basil leaves

Bring the water (and milk if using) to a boil in a heavy sauce pan or Dutch oven. Stir in the salt.

Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 - 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.

When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.

To make the polenta

Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.

Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic and lemon juice. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.

Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top. Sprinkle with additional Parmesan cheese and enjoy!

To make the shrimp

This step-by-step creamy polenta recipe shows you how to make the best cheesy polenta, a creamy, comforting dish to serve with braised meats, roasted vegetables or savory tomato sauce.

Creamy Polenta with Parmesan Cheese Recipe

water

milk

Parmesan cheese (plus more for serving)

rosemary

Bring the water and milk to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in the salt.

Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-35 minutes, until it&#39;s thick, fluffy and begins to pull away from the sides of the pan. Stir frequently so it doesn’t stick to the bottom of the pan.

When it's done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed.

Serve warm, sprinkled with rosemary and additional cheese, if desired.

https://content.jwplatform.com/videos/cyaS1du4.mp4

Creamy_Parmesan_Polenta_333789643_720x720_F30.mov

Slow-cooked mushroom ragout with red wine, garlic and herbs is a delicious vegetarian dish served over creamy polenta.

Mushroom ragout with creamy polenta

polenta

cream

tbsp butter

kg (2lbs) mushrooms (sliced

thyme

red wine

tomato passata

tomato paste

soy sauce

cream ((optional))

salt and pepper (to taste

To make the polenta, bring salted water to a boil over medium-high heat. Whisk in the polenta and continue whisking until it starts to thicken. Reduce the heat to low and cover. Allow to cook for 10 minutes then stir in the cream and butter and cook for another 10 minutes on low. Turn off the heat and allow to steam for anything from 5-30 minutes. Before serving, stir one final time and add more butter if preferred. 

In a large, deep pan, cook sliced mushrooms with garlic and thyme until the mushroom liquid has reduced and the mushrooms start to brown. 

Pour the red wine into the pan and allow to reduce by half before adding the tomato passata and paste.

Pour in the soy sauce and season to taste then allow to simmer for 10 minutes on low heat.

Add the cream, if using, and allow to simmer for another minute or two. 

Taste and adjust seasoning as necessary then serve the ragout over creamy polenta.

This Creamy Polenta and Mushroom-Tomato Sauce Recipe is one for the regular / easy / healthy dinner rotation! You might not think vegan polenta can be creamy and cheesy, but this recipe is here to prove you wrong! Topped with a savory, but healthy mushroom-kale tomato sauce, this creamy polenta recipe will keep you warm all winter long! 

Top 15 polenta recipe recipes from across the web

The most viewed polenta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Polenta and Cheese Balls

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Top 15 polenta recipe recipes from across the web

The most viewed polenta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Polenta and Cheese Balls

Garlic Parmesan Polenta

Polenta Pizza (With Various Topping...

Creamy Polenta Recipe with Parmesan...

Instant Pot Polenta

Creamy Polenta

Lemon Polenta Cake (Gluten-free)

Tomato Basil Shrimp and Polenta

Creamy Polenta with Parmesan Cheese...

Mushroom ragout with creamy polenta

Vegan Creamy Polenta with Mushroom ...

Vegan Polenta Pizza Bites

Creamy Polenta

Polenta Recipe

Traditional Polenta

The most viewed polenta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine