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    Home · Recipes · Side Dishes · Cooking Polenta

    May 11, 2017

    Cooking Polenta

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    A close up shot of rectangles of cooked polenta placed on a cream serving dish.

    The recipe for both perfectly cooked, creamy polenta and polenta squares.

     

     

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    Fail-Proof Polenta
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    A recipe for making perfectly creamy, tender polenta every single time!

    Course: Side Dish
    Cuisine: American
    Keyword: How To Cooke Polenta
    Servings: 9 Servings
    Calories: 88 kcal
    Author: Kelly Anthony
    Ingredients
    • 3 c + 1 c Unsalted Chicken Broth separated
    • 1 c Coarse Ground Polenta
    • 1 tsp Kosher Salt
    • 2 tsp Fresh Thyme Leaves minced
    • 4 oz Marscapone Cheese room temperature
    • 1 tbsp Unsalted Butter room temperature
    Instructions
    1. Bring three cups of chicken broth to a boil over high heat in a medium-sized saucepan.

    2. Slowly stream in polenta, whisking as it falls. Reduce heat to medium-low and bring to a steady simmer, whisking the mixture thoroughly every couple minutes or so throughout the entire cooking process.

    3. Allow to simmer for 10 minutes, or until broth has been absorbed, then whisk in another ½ c of the reserved broth and allow to simmer for 5 minutes more. 

    4. If the polenta is still gritty in texture at this point, add the remaining ½ c of broth and simmer an additional five minutes or until all of the broth has been absorbed into the grains, and it has a soft and subtle “bite” to it. Remove the polenta from the stovetop.

    5. Stir in thyme, Marscapone, and butter. Season to taste with salt and pepper. Serve immediately or follow instructions below to create polenta squares. 

    FOR POLENTA SQUARES:
    1. Butter an 8x8” casserole dish and line it with a sheet of parchment paper cut to fit all the way up the sides of the dish. Spoon polenta onto the parchment paper, and smooth the top using an offset spatula. Place dish in the refrigerator for 1½-2 hours, until completely chilled and hardened. Heat a non-stick sauté pan over medium-high heat.

    2. Cut the polenta into nine squares. Carefully, lift the polenta away from the paper using a spatula and place on the heated pan. Allow to cook for three minutes on each side. Repeat with remaining squares. Serve and enjoy.
    Recipe Notes

    * Carefully, lift polenta out the dish using the parchment paper, and place it on a cutting board. *You must have a nonstick pan for this task, as there is no oil used to lubricate the surface.

    Nutrition Facts
    Fail-Proof Polenta
    Amount Per Serving
    Calories 88 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Cholesterol 16mg5%
    Sodium 553mg24%
    Potassium 68mg2%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 245IU5%
    Vitamin C 6mg7%
    Calcium 24mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Pairs well with:

    Bruschetta Chicken Sandwiches, Whole Roasted Chicken, TAK's Pot Roast, Braised Chicken & Gravy, Rolled Pork Loin, Chicken and Mushrooms Burgundy, Lemon and Rosemary Pork Chops

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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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