Creamy Polenta
This luxurious, velvety polenta is the ultimate comfort food side dish, perfect for pairing with braised meats or roasted vegetables.
Ingredients
- •1 cup yellow cornmeal (polenta)
- •3 cups chicken or vegetable stock
- •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 stock and milk to a gentle simmer over medium heat.
- 2
Slowly whisk in the cornmeal in a steady, thin stream to prevent any lumps from forming.
- 3
Reduce the heat to low and cook, stirring frequently with a wooden spoon or silicone spatula, for about 25 to 30 minutes until the mixture is thick and creamy.
- 4
If the polenta becomes too stiff before it is fully tender, stir in a splash of warm water or milk.
- 5
Remove from the heat and stir in the butter and Parmesan cheese until completely melted and incorporated.
- 6
Season with salt and pepper to taste, adjusting as needed based on the saltiness of your stock.
💡 Chef tips
- For an even creamier texture, stir in a tablespoon of mascarpone or heavy cream right before serving.
- If the polenta sets too firmly while sitting, simply whisk in a little hot water or stock over low heat to loosen it back up.
- Use stone-ground cornmeal for a more rustic texture, but be aware it may require an extra 10-15 minutes of cooking time.
✅ How it should turn out
The finished polenta should be smooth, pourable like thick porridge, and have a rich, buttery aroma with a savory, cheesy flavor.