BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
BAKED POLENTA OR GRITS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Whisk cornmeal into water, and cook until thickened, about 5 minutes. Add corn, pepper, cheese, butter, and salt. Butter a 7 by 7-inch flameproof baking dish. Pour polenta into baking dish and bake 45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
INSTANT POT POLENTA
No more being chained to the stove, stirring incessantly, on polenta night. Now you can combine it all, and it's done in no time.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Whisk the polenta, 6 cups water and 2 1/2 teaspoons salt together in the insert of a 6-quart Instant Pot® until combined. Turn the pot to the saute setting (see Cook's Note) and bring to a boil. Whisk well, then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high setting for 10 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Whisk the polenta until smooth.
- Whisk in the Parmesan, then the butter. Cover with the lid and set on warm setting until ready to serve.
CHEESY POLENTA
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan heat oil and butter. Add garlic and saute just until golden. Add stock, half and half and red pepper. Bring to a boil. Add cornmeal slowly, stirring continuously. Reduce heat and bring to a gentle simmer. Let simmer for about 20 minutes while stirring regularly. Mixture will become creamy and thick.
- Remove from heat and add salt and pepper to taste. Stir in cheeses and serve immediately
BAKED MAMALIGA (BAKED POLENTA)
Make and share this Baked Mamaliga (Baked Polenta) recipe from Food.com.
Provided by AniSarit
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cut cold mamaliga into strips 1/2 to 1 inch thick.
- In a casserole or gratin dish, layer the ingredients, starting with the mamaliga and ending with a layer of cheese and butter.
- Bake for 30minutes in a 375degF preheated oven, until the cheese melts and the mamaliga is very hot throughout. Serve immediately.
Nutrition Facts : Calories 119.5, Fat 8.4, SaturatedFat 4.7, Cholesterol 22, Sodium 404.6, Carbohydrate 1, Sugar 0.2, Protein 9.6
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