Creamy Polenta
This luxurious, velvety polenta is the ultimate comfort food side dish, perfect for soaking up rich sauces or serving alongside roasted vegetables.
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 thin, 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 a whisk during the first few minutes of adding the cornmeal to ensure a perfectly smooth texture.
- If the polenta thickens too much while sitting, stir in a small amount of hot milk or water to restore its creamy consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; you can slice the firm chilled polenta and pan-fry it in butter for a delicious breakfast.
✅ How it should turn out
The finished polenta should be silky, pourable, and rich, with a delicate corn flavor enhanced by the savory notes of Parmesan and butter.