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
Get Ingredients with
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nightshade Free Nut Free Other Shellfish Free Side Dishes Sugar Alcohol Free 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.