Creamy Polenta
This luxurious, velvety polenta is the ultimate comfort food side dish, perfect for pairing with roasted vegetables or hearty stews.
Ingredients
- •1 cup yellow cornmeal (polenta)
- •3 cups vegetable broth
- •1 cup whole milk
- •3 tablespoons unsalted butter
- •1/2 cup freshly grated Parmesan cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
In a medium saucepan, bring the vegetable broth and milk to a gentle simmer over medium heat.
- 2
Slowly whisk in the cornmeal in a steady stream to prevent any lumps from forming.
- 3
Reduce the heat to low and cook, stirring frequently with a wooden spoon, for about 25 to 30 minutes until the mixture is thick and the cornmeal is tender.
- 4
Remove the saucepan from the heat and stir in the butter and Parmesan cheese until completely melted and incorporated.
- 5
Season with salt and pepper to taste, adjusting the consistency with a splash of warm milk if it becomes too thick before serving.
💡 Chef tips
- Use stone-ground cornmeal for a better texture, but note that it may require an extra 5-10 minutes of cooking time.
- If the polenta thickens too much while sitting, whisk in a small amount of hot water or milk to loosen it up right before serving.
- For a make-ahead option, pour the cooked polenta into a greased baking dish, let it set, and then slice and pan-fry it in butter for a crispy crust.
✅ How it should turn out
The finished polenta should be smooth, creamy, and pourable, with a rich, buttery aroma and a delicate, savory corn flavor.