Cooking polenta

Creamy Parmesan Polenta is a delicious side dish. Irresistibly yummy with parmesan cheese. But simple to make with just 5-ingredients!

How to make silky soft Creamy Polenta from scratch. This super simple recipe is made with basic pantry ingredients and is the perfect side dish to roasted meats, vegetables and stews.

Creamy Polenta – Fuss-free, smooth, cheesy, and creamy POLENTA made with cornmeal, cheeses, milk, and chicken stock. It makes a luscious bed for...

So you bought a tube of polenta - now what? Here are 4 of our favorite ways to use them.

No more stirring polenta on the stove! Oven-baked polenta cooks all by itself in the oven. It's creamy and comforting and everyone in the family can add their favorite toppings. I often roast a sheet-pan of vegetables tossed in olive oil while the polenta bakes so I can serve roasted vegetables on the side. The 1 hour of prep time is for soaking the polenta for 1 hour in water before it bakes. This is optional, but helps it cook faster and have a creamier texture.

Ina Garten’s Parmesan Polenta is made with butter, fine yellow cornmeal, chicken stock, whole milk, kosher salt, black pepper, and Italian Parmesan cheese. This easy Parmesan Polenta recipe creates a delicious side dish that takes about 1 hour to prepare and can serve up to 6 people. This Parmesan Polenta Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Polenta Cakes.

Creamy polenta is a comfort food like no other. This tasty dish is incredibly versatile and can be eaten as a breakfast, lunch, or dinner.

Tubed polenta is usually very dense, which not many people prefere. That's why I prepared this recipe so you can make tube polenta creamy with ease.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it…