How to make Creamy Parmesan Polenta

Ingredients

• 4 cups Chicken Stock (low‑sodium, homemade or store‑bought)
• 1 cup Fine Cornmeal (medium grind, sifted for smoother texture)
• 2 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Black Pepper (freshly ground, optional)

Instructions

1. Heat Stock

   Pour 4 cups of chicken or vegetable stock into a heavy‑bottomed saucepan, place over medium heat, and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

2. Incorporate Cornmeal

   Reduce heat to low and slowly whisk in 1 cup of fine cornmeal, adding it in a thin steady stream while continuously whisking to prevent lumps.

   Time: PT3M

3. Cook Polenta

   Maintain the mixture at a temperature between 175°F and 208°F, stirring every few minutes with a rubber spatula. Cover with a lid when not stirring to speed thickening. Continue cooking for 35–45 minutes, stirring more frequently toward the end, until the polenta pulls away from the sides of the pot and is creamy.

   Time: PT40M

   Temperature: 175-208°F

4. Finish and Flavor

   Remove the pot from heat. Stir in 2 tablespoons unsalted butter and 1/4 cup grated Parmesan cheese until fully melted and incorporated, creating a glossy, creamy texture. For a dairy‑free version, substitute butter with 2 tablespoons olive oil.

   Time: PT2M

5. Serve

   Taste and adjust seasoning with salt and pepper if needed. Spoon the hot polenta onto plates or into a serving bowl. It can be served immediately as a creamy side or allowed to set, then sliced and grilled.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g