FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meatless & Vegetarian pg 2POLENTA RECIPES >>>>> >  Soft Polenta with Asiago Cheese

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

SOFT POLENTA WITH ASIAGO CHEESE

 

From: Celebrating the Seasons by John Littlewood
Easy, versatile, comforting—polenta is truly a food for all seasons.

Serves 6 to 8

Ingredients

• 2 cups whole or low-fat milk
• 2 cups water or stock
• 1/3 cup minced yellow onion
• 1 teaspoon minced fresh garlic
• 3/4 cup polenta
• 3 tablespoons unsalted butter
• 1/4 cup freshly grated Asiago cheese
• 3/4 teaspoon kosher salt
 

Directions

1. Bring milk, water, onion, and garlic to a boil in a heavy saucepan, then pour in polenta while whisking rapidly. Reduce heat to low and simmer, whisking frequently, for about 5 minutes.

2. Remove from heat and stir in butter, cheese, and salt. Serve immediately, or cover and keep warm for up to 30 minutes before serving.
 

Notes:

* For a reduced-fat version, omit butter and add another 1/4 cup water; and omit cheese and add another 1/4 teaspoon salt.

* Imported Parmesan cheese may be substituted for Asiago, but it is much more expensive.

* If polenta seems too firm, whisk in a little water.

* For soft polenta, use a 5-to-1 ratio, or 5 parts liquid of choice to 1 part polenta. For firm polenta (that can be chilled and cut into shapes), use a 4-to-1 ratio, or 4 parts liquid of choice to 1 part polenta.

* There are many ways to serve polenta: mix or top with roasted poblano chiles (whole or pureed), bell peppers, dried chile puree, marinara, or basil pesto; for "lasagne," layer with grilled vegetables and cheese, and bake; for a Gratin, cut into shapes, "shingle" in an oiled baking pan, top with cheese sauce, and bake; cut into shapes, brush with olive oil, and grill; or for a finger food, cut into little rounds, scoop a depression out of the top with a melon bailer, fill with ingredients of choice, and bake.

* Leftover polenta can be microwaved with a little liquid; or to return it to a creamy consistency, chop it, then heat slowly while whisking with some liquid.
 

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages