Creamy Polenta Recipe
User Reviews
5
Creamy Polenta Recipe
Description
The recipe begins by sautéing onions and garlic in olive oil for a mild caramelized flavor base. Then, chicken stock (or vegetable stock or water) is brought to a boil before adding medium-ground cornmeal gradually while whisking to avoid lumps. Cooking over medium-low heat with continuous stirring yields a smooth texture without grit.
Once thickened after about 15 to 20 minutes, the polenta is finished by stirring in butter and shredded Parmesan cheese, producing a creamy consistency with a slightly grainy mouthfeel characteristic of medium-ground cornmeal. Salt and black pepper balance the flavors.
Creamy polenta complements many dishes and can be served hot topped with fresh parsley or additional cheese. Its flexibility allows for additions like caramelized vegetables. The recipe can be prepared up to an hour in advance and stored in the refrigerator for up to three days, and reheated with added stock to restore creaminess.
Ingredients
- 1 1/2 tablespoon olive oil
- 1/2 yellow onion small diced
- 2 garlic finely minced cloves
- 6 cups chicken stock or vegetable stock or water
- 2 cups cornmeal medium ground
- 2 ounces butter unsalted
- 2/3 cup Parmesan Cheese shredded
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- In a medium-sized pot on medium-high heat, add the olive oil and cook the onions and garlic until they are browned, which takes about 3 to 7 minutes.
- Pour in the liquid and bring to a boil.
- Once boiling pour in the cornmeal while vigorously stirring with a whisk to ensure no clumps are formed, about 15 to 20 minutes. When the cornmeal is poured in, turn the heat down to medium-low.
- Finish off the polenta by stirring in butter, parmesan cheese, salt, and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley.
- Serve hot, enjoy!
Notes
- Whisk continuously when adding cornmeal to prevent lumps and ensure a smooth texture.
- Medium-coarse cornmeal adds slight graininess, enhancing the texture of the polenta.
- Butter and Parmesan cheese enrich the dish, contributing depth and creaminess.
- You may substitute olive oil with unsalted butter if preferred for sautéing the onions.
- Make ahead up to 1 hour before serving; keep covered to maintain moisture.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently with added chicken stock to refresh texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 444mg | 19% |
| Potassium | 335mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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