Creamy Polenta with Parmesan & Butter
This easy, creamy parmesan polenta creates the perfect base for sauces, ragus, short ribs, and so many other dishes. You can also eat it as a side on it's own with red meats and roasted veggies. It's a staple for any cook to have in their rotation.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Course Dinner, Lunch, Side Dish
Cuisine Italian
Servings 4 people
Calories 326 kcal
- 1 C polenta
- 2 C chicken stock no salt added
- 2 C whole milk
- 1 teaspoon salt
- ⅗ C parmesan cheese grated
- 1 tablespoon butter for serving
- freshly ground black pepper for serving
Heat the chicken stock and milk together in a medium saucepan over high heat. Do not let it boil.
Add the polenta, whisking continuously for the next three minutes. Once it's thickened to your desired consistency, turn off the heat.
Add the salt and parmesan cheese. Stir until melted.
Serve with butter, fresh parmesan, and pepper.
You can make this polenta 8 hours in advance. Store in the refrigerator, and then reheat when you're ready to serve. You can do this either in the microwave, or on the stove top. Just make sure to whisk in a bit of water or chicken stock to loosen the texture.
For extra creaminess, try adding a half a cup of mascarpone cheese! Delicious!
Serving: 250gCalories: 326kcalCarbohydrates: 42gProtein: 16gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 1050mgPotassium: 360mgFiber: 1gSugar: 9gVitamin A: 410IUVitamin C: 1mgCalcium: 325mgIron: 1mg
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