Creamy Polenta Recipe
This creamy polenta recipe is a comforting and versatile dish made with medium ground cornmeal cooked slowly in stock, enriched with butter and parmesan cheese. It’s smooth, flavorful, and perfect as a side or base for a variety of toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Polenta Base
- 1 1/2 tablespoons olive oil
- 1/2 small yellow onion, diced
- 2 cloves garlic, finely minced
- 6 cups chicken stock, vegetable stock, or water
- 2 cups medium ground cornmeal
Finishing Touches
- 2 ounces unsalted butter
- 2/3 cup shredded parmesan cheese
- Sea salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a medium-sized pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 3 to 7 minutes until they become softened and lightly browned to develop a depth of flavor.
- Add Stock and Boil: Pour in the chicken stock, vegetable stock, or water, then bring the mixture to a rolling boil to prepare for the cornmeal addition.
- Cook Polenta: Gradually whisk in the cornmeal slowly while stirring vigorously to prevent any lumps from forming. Reduce the heat to medium-low and continue cooking, stirring frequently, for 15 to 20 minutes until the polenta thickens and becomes creamy.
- Finish and Season: Once the polenta is cooked through, stir in the unsalted butter, shredded parmesan cheese, and season with sea salt and fresh cracked black pepper. Continue cooking on low heat for an additional 5 minutes, stirring occasionally to combine all flavors and ensure a velvety texture.
- Serve: Transfer the polenta to serving dishes, garnish with extra parmesan and fresh parsley if desired, and serve hot. Enjoy this creamy and comforting polenta as a perfect side or base for your favorite toppings.
Notes
- Use medium ground cornmeal for the best creamy texture; fine cornmeal can become too smooth and lose bite, while coarse can be gritty.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Polenta thickens as it cools; reheat gently with a splash of water or stock to restore creaminess.
- Feel free to customize by adding herbs, roasted vegetables, or a drizzle of truffle oil for extra flavor.
- Stir frequently during cooking to prevent sticking and lumps.
Keywords: creamy polenta, Italian polenta recipe, easy polenta side dish, parmesan polenta, stovetop polenta
Find it online: https://ricoloranz.com/creamy-polenta-recipe/
