Have you ever eaten polenta? It’s a creamy cornmeal dish that is so delicious and versatile. I grew up eating an Americanized version of it that was my mom’s favorite – fried cornmeal mush. This creamy Parmesan polenta is easy to make and the perfect addition to nearly any meal.
You might be wondering how to serve this polenta. Of course, you can just eat it as is (yum!), but I also really like it as a bed for my main. Try it with a sausage or mushroom ragout, our quick and easy Marry Me Chicken, or these scrumptious chickpea meatballs with tomato sauce.
At a conference, I was served polenta as a breakfast dish, and when eating it this way, you can treat it pretty much as you would oatmeal. It was seasoned with spices like cinnamon and nutmeg and topped with an apple-pear compote. I made it at home and topped it with this cranberry chutney. YUM!
Creamy Parmesan Polenta
If you’re a traditionalist, you might assert that water is the only acceptable choice for making polenta as it allows the most distinctive corn flavor to shine through. However, you can make it with chicken or vegetable broth, either of which will infuse it with more flavor. My favorite is to add some milk or cream which naturally results in a richer and creamier taste.
Other optional add-ins: Butter. Herbs and spices. Use a different kind of cheese. Stir in some spinach or peas.
Prep time: 5 minutes
Cook time: 45 minutes
Serves: 6
Ingredients:
- 4 C. water
- 1 C. milk
- 1 t. sea salt
- 1 C. course ground polenta or cornmeal
- 5 T. butter, divided
- 1/2 C freshly grated Parmesan cheese (2 oz.) plus more for serving
- Fresh rosemary or parsley (optional) for serving
Directions:
Heat water and milk in a medium saucepan over medium-high heat. Bring to a boil.
Once water starts to bubble, add salt and gradually whisk in cornmeal. Continue whisking to prevent lumps from forming. Reduce the heat to a gentle simmer and cook, covered 25-30 minutes, stirring every 5 minutes or so, so that polenta does not stick to bottom of pan. Polenta will thicken as it cooks.
Once it is finished cooking, remove from heat.
Add 3-1/2 tablespoons of butter and 1/2 cup of grated Parmesan cheese. Stir until incorporated.
Taste and adjust the seasoning as needed.
Ladle into serving bowls. Serve warm, sprinkled with additional Parmesan cheese, a small pat of butter and fresh herbs on each bowl.
Creamy Parmesan Polenta
Ingredients
- 4 cups water
- 1 cup milk
- 1 tsp sea salt
- 1 cup coarse ground polenta or cornmeal
- 5 tbsp butter divided
- 1/2 cup freshly grated Parmesan cheese 2 oz. plus more for serving
- Fresh rosemary or parsley optional for serving
Instructions
- Heat water and milk in a medium saucepan over medium-high heat. Bring to a boil.
- Once water starts to bubble, add salt and gradually whisk in cornmeal. Continue whisking to prevent lumps from forming. Reduce the heat to a gentle simmer and cook, covered 25-30 minutes, stirring every 5 minutes or so, so that polenta does not stick to bottom of pan. Polenta will thicken as it cooks.
- Once it is finished cooking, remove from heat.
- Add 3-1/2 tablespoons of butter and 1/2 cup of grated Parmesan cheese. Stir until incorporated.
- Taste and adjust the seasoning as needed.
- Ladle into serving bowls. Serve warm, sprinkled with additional Parmesan cheese, a small pat of butter and fresh herbs on each bowl.
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