Food recipes
Creamy Parmesan Polenta
Creamy Parmesan Polenta Ingredients: water, bottled, generic salt, table cornmeal, degermed, unenriched, yellow butter, salted cheese, parmesan, hard cream, whipped, cream topping, pressurized spices, pepper, black Di...
Creamy Parmesan Polenta
Ingredients:
water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow
butter, salted
cheese, parmesan, hard
cream, whipped, cream topping, pressurized
spices, pepper, black
Directions:
Add the water to a large saucepan and bring to a boil over medium heat.
Add the 2 teaspoons of salt and gradually whisk in the cornmeal.
Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.
Turn off the heat.
Add the butter, and stir until melted.
Stir in the Parmesan and incorporate well.
This will slightly thicken the polenta.
Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated.
Taste the polenta, and add a little more salt and a little ground black pepper, if necessary.
Transfer to a serving bowl and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Ingredients:
water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow
butter, salted
cheese, parmesan, hard
cream, whipped, cream topping, pressurized
spices, pepper, black
Directions:
Add the water to a large saucepan and bring to a boil over medium heat.
Add the 2 teaspoons of salt and gradually whisk in the cornmeal.
Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.
Turn off the heat.
Add the butter, and stir until melted.
Stir in the Parmesan and incorporate well.
This will slightly thicken the polenta.
Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated.
Taste the polenta, and add a little more salt and a little ground black pepper, if necessary.
Transfer to a serving bowl and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.