Delicious Italian Creamy Polenta Recipe

Ingredients

• 1 medium Yellow Onion (peeled and small‑diced (≈¼‑inch pieces))
• 2 pieces Garlic Cloves (finely minced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 4 cups Chicken Stock (low‑sodium; can substitute vegetable stock or water)
• 1 cup Yellow Cornmeal (medium grind, coarse texture)
• 2 tablespoons Unsalted Butter (cut into cubes, softened)
• ½ cup Parmesan Cheese (freshly grated)
• ½ teaspoon Sea Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly cracked)
• 2 tablespoons Parmesan Cheese (for garnish) (shredded)
• 1 tablespoon Italian Flat‑Leaf Parsley (finely chopped)

Instructions

1. Dice Onion and Mince Garlic

   Trim the ends off the yellow onion, halve it, peel one half, and dice the onion into ¼‑inch cubes. Place in a bowl. Smash the garlic cloves with the flat side of the knife and mince finely. Set aside with the onion.

   Time: PT5M

2. Sauté Onion

   Heat 2 Tbsp olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it turns lightly golden (about 3‑4 minutes).

   Time: PT4M

   Temperature: Medium

3. Add Garlic

   Reduce the heat slightly, add the minced garlic, and stir for about 1 minute until fragrant. Turn the heat down if you see the garlic starting to brown.

   Time: PT1M

   Temperature: Medium‑low

4. Add Stock and Bring to Boil

   Pour in 4 cups chicken stock (or vegetable stock/water). Increase heat and bring the mixture to a rolling boil, stirring occasionally.

   Time: PT3M

   Temperature: High

5. Whisk in Cornmeal

   With the pot at a gentle boil, slowly drizzle the 1 cup yellow cornmeal into the pot while whisking continuously to avoid lumps.

   Time: PT2M

   Temperature: Medium‑low

6. Cook Polenta

   Reduce heat to medium‑low and continue whisking the polenta for 15‑20 minutes, or until it reaches an al‑dente bite and pulls away from the sides of the pot.

   Time: PT15M

   Temperature: Medium‑low

7. Finish with Butter and Cheese

   Stir in 2 Tbsp unsalted butter until melted, then add ½ cup grated Parmesan, ½ tsp sea salt, and ¼ tsp cracked black pepper. Whisk until fully incorporated and the polenta is glossy.

   Time: PT2M

   Temperature: Medium‑low

8. Garnish and Serve

   Spoon the creamy polenta into serving bowls. Top each with 2 Tbsp shredded Parmesan and a sprinkle of chopped Italian flat‑leaf parsley. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Chicken Stock: vegetable stock, water
• Instead of Yellow Cornmeal: polenta cornmeal, stone‑ground cornmeal
• Instead of Unsalted Butter: olive oil, ghee
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Italian Flat‑Leaf Parsley: fresh basil, fresh cilantro

Equipment Needed

• Cutting Board
• Chef’s Knife
• Small Bowl
• Large Pot (Rondell or soup pot)
• Whisk
• Ladle or Wooden Spoon
• Serving Bowl

Critical Steps — Do Not Skip

• Whisk the cornmeal continuously while adding it to prevent lumps
• Cook the polenta to an al‑dente bite (about 15‑20 minutes)
• Do not let the garlic burn; it turns bitter quickly

Chef Tips from the Video

• Use medium‑grind yellow cornmeal for the best balance of texture and creaminess.
• Whisk with your hand on your hip – it helps keep a steady rhythm!
• Finish with butter and freshly grated Parmesan for maximum flavor and silkiness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days; reheat gently with a splash of stock.

Freezer: Freeze in a sealed container for up to 2 months; thaw and reheat, stirring in extra butter if needed.

Room temperature: Not recommended; polenta should be kept refrigerated after cooling.

Make-Ahead Tips

• Polenta can be made a day ahead, cooled, and refrigerated; reheat gently and stir in a little butter.
• Leftover polenta can be sliced and pan‑fried the next day to make polenta cakes.

Frequently Asked Questions