Best 7 Claudias Creamy Polenta Recipes

CREAMY POLENTA

Steps:

• In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

CREAMY PARMESAN POLENTA

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.

CLAUDIA'S CREAMY POLENTA

Steps:

• Place water, salt, and oil in a 2-quart saucepan and bring to boiling.
• Gradually whisk in the cornmeal.
• Boil gently, stirring constantly, for 3 minutes.
• Stir in the Parmesan,basil and pepper.
• Makes 4 servings.

CREAMY POLENTA

Steps:

• In a large saucepan, bring 6 cups water and the olive oil to a boil. Add the salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer, partially covered and stirring every 10 minutes, until the polenta is thick, smooth and creamy, 45 minutes. Add the mascarpone and Parmigiano-Reggiano. Check for seasoning and adjust the consistency by adding water if desired. The polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

CREAMY PARMESAN POLENTA

Steps:

• In saucepan bring 4 cups water and salt to boil.
• Stirring constantly, add polenta.
• Cook, still stirring, until the polenta thickens, about 3 minute.
• Remove from heat and stir in the parmesan and butter.
• Cover and set aside until the butter is completely melted, about 2 minutes.
• Stir once more before serving.

CREAMY POLENTA FOR STUFFED CALAMARI

Steps:

• In a large, deep saucepan bring milk to a boil over medium-high heat. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

CREAMY COCONUT POLENTA

Steps:

• Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
• Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
• Remove from heat and stir in cream cheese and margarine until fully incorporated.
• Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
• Garnish with parsley, chives or other chopped herbs.