Name: Creamy Polenta with Parmesan
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 1 cup polenta (coarse cornmeal); 4 cups vegetable or chicken broth, low sodium; 1 cup whole milk; 3 tablespoons unsalted butter; 1/2 cup freshly grated Parmesan cheese; 2 cloves garlic, finely minced; 1 teaspoon kosher salt, or to taste; 1/4 teaspoon freshly ground black pepper; 1 tablespoon extra virgin olive oil (for serving); 2 tablespoons fresh herbs (parsley, thyme, or rosemary), chopped

Instructions

Prepare the broth mixture

In a large, heavy-bottomed saucepan, combine the broth, milk, and minced garlic. Bring to a gentle simmer over medium heat. Be careful not to let it boil over.
Add the polenta

Once simmering, slowly pour in the polenta while whisking continuously to prevent lumps from forming. Reduce heat to low as the mixture will bubble and spatter.
Cook the polenta

Cook the polenta on low heat for about 25-30 minutes, stirring frequently with a wooden spoon to prevent sticking. The polenta should pull away from the sides of the pan and have a creamy, thick consistency when done.
Finish with butter and cheese

Remove from heat and stir in the butter and Parmesan cheese until fully melted and incorporated. Season with salt and pepper to taste.
Serve and garnish

Spoon the polenta into serving bowls. Drizzle with olive oil and sprinkle with fresh herbs. Serve immediately while hot and creamy.

Creamy Polenta with Parmesan

Ingredients

Instructions

Nutritional Information