QUICK POLENTA WITH PARMESAN CHEESE
Nothing fancy or innovative here, well, except for the cippollini onions, but you can substitute yellow onions. Try another type aged cheese such as fontina, asiago, Parmigiano-regianno or a combination of your favorite Italian cheeses. NO pre-grated cheese however! No, No! I used organic San Gennaro polenta in the tube or "chubs" as they call it. This same recipe is printed on the side of the tube, too if you look hard enough. Some day when I have more time, I'll make polenta again from scratch-stir, stir, stir...Until then I'll stick with the tubed variety. Serve with a tossed spinach salad and crusty bread (ooooh and this: Recipe #237506). Adapted from polenta.net.
Provided by COOKGIRl
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions in butter and olive oil over medium heat. Add garlic. Cook 1 minute but do not burn.
- Whisk in wine, tomato puree and chicken broth (or vegetable broth). Whisk well to break up any lumps from the flour. Simmer 5 minutes.
- Remove from heat and stir in cream; add salt and pepper to taste.
- Arrange ½" thick slices of the polenta in a lightly oiled baking dish. You should have about 12 slices.
- Spoon tomato sauce over polenta slices and sprinkle with Parmesan.
- Bake at 350° for 15-20 minutes.
- Garnish with fresh basil ribbons and serve.
Nutrition Facts : Calories 238.4, Fat 20.5, SaturatedFat 9.4, Cholesterol 41.7, Sodium 335.6, Carbohydrate 5.4, Fiber 0.9, Sugar 2.4, Protein 6.4
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Queen Barbie
[email protected]This polenta was a huge disappointment. It was dry and tasteless.
Thabiso Selby Mokhutshoane
[email protected]I'm not sure what I did wrong, but my polenta turned out really bland. Maybe I didn't add enough salt?
Sabnam Islam
[email protected]This polenta is a great way to use up leftover cornmeal.
Igba Abraham
[email protected]I love that this recipe is so customizable. You can add whatever vegetables or herbs you like.
Balen Barzani
[email protected]This polenta is the perfect side dish for a special occasion dinner.
Oksana Golovan
[email protected]I've made this polenta several times and it's always a hit. It's a great recipe to have in your back pocket.
Md Raz Khan
[email protected]This polenta is a great way to show off your culinary skills. It's impressive and delicious.
Ray Mukesh
[email protected]I love the crispy cheese crust on this polenta. It's so addictive!
NAJEEB ZAIB
[email protected]This polenta is so creamy and delicious. It's the perfect comfort food for a cold winter night.
Owoicho Micheal
[email protected]I'm a polenta newbie and this recipe was super easy to follow. It turned out great!
Etmaz khan
[email protected]This polenta is a great way to get your kids to eat their vegetables. I like to mix in some roasted vegetables, like broccoli or zucchini.
Deependra Jaiswal
[email protected]I love that this recipe is so versatile. I've used it to make everything from polenta fries to polenta pizza crust.
Lindiwe Emma
[email protected]This polenta is the perfect side dish for any Italian meal.
Learn & Govern
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. It's so flavorful and satisfying.
Chala Baker
[email protected]This recipe is a great way to use up leftover polenta. I like to fry it up into cakes and serve it with eggs and bacon for breakfast.
Elsa Elsa patel
[email protected]I made this polenta for a dinner party last weekend and it was a huge success. Everyone raved about it.
maudhoon
[email protected]This polenta is so good! I love the crispy crust and the creamy interior.
Q trugamer80
[email protected]I've tried many polenta recipes, but this one is by far the best. The Parmesan cheese adds a delicious richness and creaminess.
yupar lay
[email protected]This polenta recipe is a lifesaver for busy weeknights. It's quick and easy to make, and it's always a hit with my family.