Best 7 Creamy Oven Roasted Polenta With Chives Recipes

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Welcome to the delectable world of creamy oven-roasted polenta with chives! This classic Italian dish is a delight for your taste buds and a feast for your eyes, combining the richness of polenta with the delicate aroma of chives. Whether you're a seasoned chef or a culinary novice, this beginner-friendly recipe will guide you through the steps of creating a creamy, golden polenta dish that will elevate your dinner table. So, let's dive into the world of creamy oven-roasted polenta with chives and embark on a journey of culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

OVEN POLENTA WITH ROASTED MUSHROOMS AND THYME



Oven Polenta With Roasted Mushrooms and Thyme image

Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Vegetarian     Mushroom     Hominy/Cornmeal/Masa     Thyme     Garlic     Parmesan     Wheat/Gluten-Free     Fall

Yield 4 servings

Number Of Ingredients 10

1 1/2 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
4 sprigs thyme, plus leaves for serving
6 garlic cloves, smashed
Kosher salt, freshly ground pepper
1/4 cup extra-virgin olive oil
2 Tbsp. unsalted butter
1 cup polenta
4 oz. Parmesan, finely grated, plus more for serving
1 Tbsp. red wine vinegar
Flaky sea salt

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
  • Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25-30 minutes.
  • Remove polenta from oven. Crank up oven temperature as high as it will go (but don't broil). Continue to cook mushrooms until crisp around the edges, 5-10 minutes longer.
  • Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
  • Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
  • Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

ROASTED PORK TENDERLOIN



Roasted Pork Tenderloin image

A great way to cook moist and flavorful pork tenderloin

Provided by Marilena Leavitt

Categories     Main Course     Side Dish

Time 35m

Yield serves 6

Number Of Ingredients 14

2 lbs. pork tenderloins
2 TBSP. extra virgin olive oil
2 tsp. sea salt
1 tsp. freshly ground black pepper
3 TBSP. fresh thyme leaves
2 TBSP. Dijon mustard
3 TBSP. dark brown sugar
2 TBSP. olive oil
½ cup beef or chicken stock, warm
2 TBSP. butter
1 cup Polenta (not the instant variety)
½ tsp. sea salt
¼ tsp. freshly ground pepper
4 oz. Parmesan (plus more for serving)

Steps:

  • Trim the tenderloin, pat dry and place on a large plate.
  • Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes.
  • Preheat the oven to 400°F.
  • Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze.
  • Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it.
  • Preheat the oven to 325°F.
  • Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta--do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil.
  • Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven.
  • Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve.
  • Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.

OVEN-BAKED CREAMY POLENTA



Oven-Baked Creamy Polenta image

This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 6

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
  • Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Nutrition Facts : Calories 155 g, Protein 2 g

CREAMY POLENTA WITH CHIVES



Creamy Polenta With Chives image

This recipe is from foodnetwork.com (take home chef). Its the best polenta I've tried so far. I used milk instead of heavy cream - it makes it lighter. Also, I used chicken broth instead of chicken stock. Enjoy!

Provided by Chef Art

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

5 cups chicken broth
4 cups whole milk
1 1/2 cups polenta
1 cup freshly grated parmesan cheese
4 tablespoons unsalted butter
3 tablespoons chopped fresh chives
salt and pepper

Steps:

  • Combine the broth and milk in a heavy based large saucepan. Bring to a simmer over HIGH heat. Slowly whisk the polenta into the hot cream mixture.
  • Whisk the polenta over MEDIUM heat until it comes to a simmer. Reduce the heat to MEDIUM to LOW and simmer gently, stirring often, for about 45 minutes or until the polenta is thick and creamy and no longer has a starchy taste.
  • Remove the polenta from the heat. Stir in the parmesan cheese, butter, and chives. Season to taste with salt and pepper.

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE



Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

  • Grill corn in the husks, or roast in the oven; cut kernels from cob.
  • In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
  • Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
  • When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

CREAMY OVEN-ROASTED POLENTA WITH CHIVES



Creamy Oven-Roasted Polenta With Chives image

Who knew that you could make creamy, delicious polenta in the oven without ever having to stir it! Make this once and you'll never make polenta any other way!

Provided by Chef Art

Categories     European

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup cornmeal (medium-coarse or coarse, preferably organic stone-ground, NOT instant)
3 cups chicken broth
3 cups milk
1 teaspoon salt (more to taste)
1/4 cup chopped chives
1/2 cup parmesan cheese
2 tablespoons butter

Steps:

  • Preheat oven to 350.
  • Grease a 3-qt. non-stick ovenproof skillet.
  • Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended. (The mixture will separate and take more than half the cooking time to come together). NOTE: Do not use instant polenta. Also, try to avoid using very fine cornmeal - it does not come out as well.
  • Bake uncovered for 40 minutes. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
  • Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve.

Nutrition Facts : Calories 241.7, Fat 12.1, SaturatedFat 7, Cholesterol 34.6, Sodium 989.1, Carbohydrate 22.2, Fiber 1.5, Sugar 0.6, Protein 11.4

Tips:

  • To achieve a creamy polenta, it is essential to use a high-quality polenta. Look for stone-ground polenta, which has a coarser texture that will result in a creamier dish.
  • Before adding the polenta to the boiling water, whisk it with a small amount of cold water to prevent it from clumping.
  • After adding the polenta to the boiling water, stir constantly for the first few minutes to prevent it from sticking to the bottom of the pot. Reduce the heat to low and continue stirring occasionally until the polenta is cooked through, about 30 minutes.
  • To achieve a crispy crust on the polenta, spread it in an even layer in a baking dish and bake it in a preheated oven until the top is golden brown and crispy.
  • Polenta is a versatile dish that can be served in a variety of ways. It can be topped with a variety of sauces, such as tomato sauce, pesto, or Alfredo sauce. It can also be used as a side dish or as a main course.

Conclusion:

Creamy oven-roasted polenta with chives is a delicious and easy-to-make dish that is perfect for any occasion. It is a versatile dish that can be served in a variety of ways, and it is sure to please everyone at the table. So next time you are looking for a new and exciting way to serve polenta, try this recipe. You won't be disappointed!

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