A creamy polenta side dish with a subtle flavor of Parmigiano-Reggiano. Super easy to make with tons of flavor!
This Creamy Polenta with Parmigiano-Reggiano is a great substitute for rice or mashed potatoes. Polenta is a good choice if you are looking to lose weight as it is really low in carbs.
If you are really interested in its health benefits, I would suggest this wonderful article on the health benefits of Polenta. Regardless of the nutritional benefits of polenta, I personally really like the flavor and texture of it.
I realize this polenta recipe is pretty basic but I can assure you that there are some pretty awesome flavorful polenta recipes out there. I plan on experimenting with polenta and sharing my findings here on my blog with you!
Never heard of Polenta and curious what it is? It's basically boiled cornmeal which is ground yellow or white dried corn.
For another great Polenta based recipe, you must try my Pumpkin Polenta with Chorizo & Black Beans recipe. Simply Delicious!
How do I make Creamy Polenta with Parmigiano-Reggiano?
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often until polenta starts to thicken, about 5 minutes. The polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When the polenta is too thick to whisk, stir with a wooden spoon. The polenta is ready when the texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Creamy Polenta with Parmigiano-Reggiano
Ingredients
- 4 cups Low Sodium Chicken Broth
- 1 Tsp Salt
- 1 cup Polenta
- 3 Tbsp Unsalted Butter, divided
- 1/2 Cup Parmigiano-Reggiano Cheese, freshly grated
how to make this recipe
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Notes
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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Is polenta just cornmeal?
Yes it is! Often a combination of yellow and white ground dried corn. Thanks for asking!