Polenta is essentially a coarse ground cornmeal dish that can be made in various ways. It can be served as a hot porridge-like dish, but it can also be cooled down which solidifies it into a loaf. This recipe is for the hot creamy porridge-like version, but you can also check out our other recipes here.
Easy, Creamy Polenta Recipe
A luxurious creamy Polenta recipe, with butter and Parmigiano-Reggiano for added flavor.
Ingredients
- 4 cups Chicken Broth, can use vegetable broth or water if vegetarian
- 1 cup Polenta
- 3 tablespoons Butter
- ¼ cup Parmigiano-Reggiano cCheese
- Salt, to taste
- Black Pepper, to taste
Instructions
- In a large saucepan over medium heat, bring chicken broth to a boil.
- Whisk in the polenta slowly and stir well with a wooden spoon, until there are no lumps.
- Reduce the heat and cook until the polenta thickens (about 5 mins).
- Cover and cook for another 30 mins, remember to stir every few minutes. You’ll know when it’s done when the texture is creamy.
- Remove from heat.
- Stir in butter and Parmigiano-Reggiano.
- Season with salt and pepper to taste.
- Divide polenta into four plates and serve.
Notes
- Add more broth into the sauce while cooking, if needed. The sauce needs to be thick when ready.
- Garnish with rosemary leaves.
Nutrition Estimate
Calories: 166kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 872mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 1mg
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If you like this post, then we definitely recommend checking out our Milanese Saffron Risotto recipe post.