Imen Dridi Rachael Ray’s Polenta is a delightful blend of chicken stock, milk, quick-cooking polenta, butter, parsley, Asiago cheese, and nutmeg ready in 20 minutes!
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đ Why Youâll Love This Polenta Recipe:
- Creamy Goodness: Velvety texture with butter and cheese.
- Aromatic Delight: Fragrant parsley and nutmeg.
- Comfort Perfection: Satisfying and comforting bite.
â What Is Rachael Rayâs Polenta Recipe?
Rachael Ray’s polenta is a comforting dish, effortlessly prepared with a blend of chicken stock, milk, and quick-cooking polenta, and enriched with butter, cheese, parsley, and nutmeg.
đ„ Rachael Ray Polenta Ingredients
- 1 1/2 cups chicken stock
- 1 1/2 cups milk
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- 1/4 cup parsley, chopped
- 1/2 cup Asiago cheese, grated
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
đ„ How To Make Rachael Ray Polenta
- Heat the milk and chicken stock in a saucepan until they boil.
- Toss the polenta into the boiling liquid and mix until combined, using a wooden spoon.
- Add salt, pepper, butter, parsley, cheese, and nutmeg; stir to combine.
đ Recipe Tips
- Swift Mix: Stir polenta quickly for efficient preparation.
- Cheese Richness: Add Asiago for a savory boost.
- Balanced Seasoning: Perfect blend of salt, pepper, and nutmeg.
đ€ What Pairs Nicely With Polenta?
Polenta combines well with various dishes including sautéed mushrooms, roasted vegetables, pulled pork, beef steak, Italian sausage, tomato and basil salad, grilled chicken, caponata, and shrimp scampi.
đ How To Store Leftovers Polenta?
- In The Fridge:Â Refrigerate leftover polenta for 3 to 4 days if preserved in a tightly sealed container.
- In The Freezer: Leftover polenta can be frozen for up to 3 months if portioned into freezer-safe bags. Allow to cool in the fridge before reheating.
đ„” How To Reheat Leftovers Polenta?
- Microwave: Toss polenta with some milk in a microwave-safe dish and heat in 30-second bursts, stirring until hot.
- Stove: Heat polenta with a splash of milk in a small pot for 4 minutes over low to medium heat, stirring often or until heated.
FAQs
What is the difference between quick-cooking polenta and regular polenta?
Quick-cooking polenta is finely ground like regular cornmeal, allowing it to rapidly absorb liquid for a quicker preparation compared to traditional polenta.
Is polenta supposed to be thick?
Polenta is ideal when the mixture is slightly loose, achieving a creamy consistency. It shouldn’t be excessively thick but have a soft consistency.
What if polenta is too grainy?
To remedy grainy polenta, add water and continue cooking until achieving a softer texture.
How do you know when polenta is done?
Polenta is done when its texture turns creamy, and the individual grains become tender, creating a smooth consistency.
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Rachael Ray Polenta Nutrition Facts
Amount Per Serving
- Calories 197
- Total Fat 11g
- Saturated Fat 6.2g
- Trans Fat 0.4g
- Cholesterol 28mg
- Sodium 737mg
- Potassium 92.7mg
- Total Carbohydrates 21g
- Dietary Fiber 1.8g
- Sugars 0.2g
- Protein 5g
Rachael Ray Polenta Recipe
Description
Rachael Ray’s Polenta is a delightful blend of chicken stock, milk, quick-cooking polenta, butter, parsley, Asiago cheese, and nutmeg ready in 20 minutes!
Ingredients
Instructions
- Heat the milk and chicken stock in a saucepan until they boil.
- Toss the polenta into the boiling liquid and mix until combined, using a wooden spoon.
- Add salt, pepper, butter, parsley, cheese, and nutmeg; stir to combine.
Notes
- Swift Mix:Â Stir polenta quickly for efficient preparation.
Cheese Richness:Â Add Asiago for a savory boost.
Balanced Seasoning:Â Perfect blend of salt, pepper, and nutmeg.
