Creamy Parmesan Polenta (Edit recipe)

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.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	247
Fat:	11 g
Carbohydrates:	16 g
Protein:	10 g
Cholesterol:	36 g
Sodium:	525 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 8

Ingredients

1 quart Homemade Chicken Stock (click for recipe), or store-bought
1 cup Cornmeal, fine ground
0.25 cup Whole Milk
1 cup Parmigiano Reggiano, grated
3 Tbsp Unsalted Butter
0.5 tsp Kosher Salt
0.25 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.