Best Buttered Polenta Recipes

Buttered Polenta image

Provided by Elena Faita-Venditelli

Yield Makes 4 servings

Number Of Ingredients 5

5 cups water
1 tablespoon extra-virgin olive oil
1 1/4 teaspoons coarse gray sea salt
1 cup polenta (not quick-cooking; 5 ounces)
1 1/2 tablespoons unsalted butter

Steps:

Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.

Buttered Polenta image

Yield Makes 4 servings

Number Of Ingredients 5

5 cups water
1 tablespoon extra-virgin olive oil
1 1/4 teaspoons coarse gray sea salt
1 cup polenta (not quick-cooking; 5 oz)
1 1/2 tablespoons unsalted butter

Steps:

Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.
Serve immediately.

Parmesan Polenta with Buttered Asparagus | Serving dumplings image

Provided by @MakeItYours

Number Of Ingredients 16

200 g (7 oz) green asparagus, thin spears
2 garlic cloves, minced
20 basil leaves, finely chopped
2 tbsp pine nuts
2 tbsp unsalted butter
2 tbsp olive oil
1 tbsp lemon juice
salt + black pepper
2 eggs
grated Parmesan, for serving
125 g (4.4 oz) instant polenta
250 ml (1 cup) milk
250 ml (1 cup) vegetable broth
50 g (1.8 oz) grated Parmesan
1 tbsp unsalted butter
salt + black pepper

Steps:

Snap off any woody exterior from the bottom of the asparagus. Cut the asparagus in half lengthways.
Heat a skillet over medium high heat. Add pine nuts, toast until golden, stirring constantly, 2 minutes. Remove from skillet.To the same skillet, add olive oil and butter. Add asparagus, sauté for 5 minutes or until tender but still crisp. Season with salt and pepper. Stir in garlic, cook for 1 minute until fragrant. Remove skillet from heat and stir in basil. Sprinkle with lemon juice. Set aside, while you make the polenta.
In a saucepan, bring vegetable broth and milk to a boil. Slowly whisk in the polenta, stirring continuously, about 2-3 minutes, over low heat. Turn off the heat. Stir in Parmesan, salt and black pepper. Add butter and stir to combine. Cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or water. Add more salt and pepper, if needed.
In the meantime, melt a little butter over low heat in a non-stick skillet and fry the eggs. Season with salt and pepper.
Divide polenta among bowls, top with asparagus and eggs. Sprinkle with basil oil, toasted pine nuts and, if desired, some extra black pepper and grated Parmesan. Enjoy!Let me walk you through making this polenta with asparagus, step by step in this video.
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