Creamy Parmesan Polenta
Indulge in a spoonful of comfort with this creamy polenta with parmesan. This perfect side dish combines a silky smooth texture with a rich, nutty flavor that is irresistible.
Ingredients
- 1 quart1 quart1 quart Homemade Chicken Stock (click for recipe), or store-bought
- 1 cup1 cup1 cup Cornmeal, fine ground
- 0.25 cup0.25 cup0.25 cup Whole Milk
- 1 cup1 cup1 cup Parmigiano Reggiano, grated
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a dutch oven or large saucepan, bring the chicken stock to a boil over medium heat.
- Slowly add the cornmeal, while whisking and continue to stir for 2-3 minutes until the mixture thickens.
- Reduce the heat to medium-low and let the mixture simmer, whisking every 1-2 minutes, for approximately 15 minutes. The mixture should be creamy and no longer gritty.
- Remove the pan from the heat and add in the milk, cheese, butter, salt, and pepper.
- Whisk for 1-2 minutes until the butter and cheese are completely melted and the polenta is creamy.
Notes
Recipe yields approximately 4 cups of polenta. Plan for ½ - ⅔ cup per person as a side dish and 1 cup per person for a main dish.
- Cornmeal - Medium or coarse ground cornmeal can be used, but cooking times will be slightly longer. The cornmeal can also be processed in a blender or food processor for 30-60 seconds into fine crumbs.
- Cheese - Regular parmesan or pecorino romano cheese can be used as a substitute.
- Topping - Add grilled broccolini, sundried tomatoes, caramelized onions, roasted shrimp, or lobster on top of the finished polenta.
- Broth - Either chicken stock or broth may be used. Vegetable broth may be substituted to make the dish vegetarian.
- Dairy-Free - Use a dairy-free parmesan cheese substitute.
- Leftovers - Cooled polenta will keep in an airtight container in the refrigerator for 3-4 days. Re-heat it in a pot over medium-low heat with extra broth or milk until creamy.
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About This Recipe
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Coconut Free Egg Free Entrées Gluten Free Nightshade Free Nut Free Other Shellfish Free Side Dishes Sugar FreeThis is our estimate based on online research. | |
Calories: | 247 |
Fat: | 11 g |
Carbohydrates: | 16 g |
Protein: | 10 g |
Cholesterol: | 36 g |
Sodium: | 524 mg |
Fiber: | 1 g |
Sugars: | 0 g |
Calculated per serving. |
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