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Creamy Parmesan Polenta
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- #64872
If you can boil water, then you can make a fabulous polenta. It tastes amazing and looks great, too. Simply add cornmeal to your water and stir in your favorite cheese. Makes a great side meal to your meat.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 1/2 cups low-sodium chicken broth
1 1/2 cup water
1 cup yellow cornmeal
1 cup grated Parmesan cheese
1/4 cup whipping cream
2 tablespoons butter
salt and pepper, to taste
directions
Bring the broth to a boil in a heavy saucepan over medium-high heat. Combine the water and cornmeal in a bowl and mix until combined. While stirring, slowly add the cornmeal mixture to the boiling broth. Mix well, then reduce the heat to a simmer. Cook, stirring constantly, for 15 minutes.
Stir half of the cheese, the cream, and butter into the polenta. Season with salt and pepper. Transfer the polenta to a serving bowl or individual plates and sprinkle with the remaining cheese. Serve hot.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 1, 2010
The key to great polenta is to constantly stir once you add the cornmeal. Don't add the cheese too long before serving or the mixture will get gummy - it's best added *right* before serving (just stir it in and the heat from the polenta will start to melt it). And please don't use Parmesan from one of those green cans - that stuff won't work in most recipes unless specifically called for! Most recipes assume you're using either fresh shredded (best) or pre-shredded (contains starches to keep it from clumping but it will still work)