CREAMY POLENTA WITH PARMESAN CHEESE

Ingredients

• 1 cup Cornmeal (fine, medium, or coarse grind)
• 1 teaspoon Garlic Powder
• 4 cups Water
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper (freshly ground)
• 0.25 cup Whipping Cream (35% fat)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 1 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Flat‑Leaf Parsley (chopped, for garnish)

Instructions

1. Prepare dry ingredients

   In a mixing bowl combine 1 cup cornmeal and 1 teaspoon garlic powder; stir to blend.

   Time: PT2M

2. Boil water

   Add 4 cups water and 2 teaspoons kosher salt to a medium saucepan. Bring to a rolling boil over high heat.

   Time: PT5M

3. Incorporate cornmeal

   Reduce heat to medium. Slowly whisk the cornmeal mixture into the boiling water in a steady stream, whisking continuously to avoid lumps.

   Time: PT5M

4. Simmer polenta

   Turn the heat down to low, add 1 teaspoon black pepper, switch to a wooden spoon and stir from the bottom of the pan. Cook for about 10 minutes until the mixture thickens, becomes creamy, and the cornmeal is soft and tender.

   Time: PT10M

5. Add cream and butter

   Remove the saucepan from heat. Stir in 1/4 cup whipping cream and 4 tablespoons butter until fully melted and incorporated.

   Time: PT2M

6. Stir in Parmesan

   Sprinkle 1 cup grated Parmesan cheese into the polenta and stir until the cheese melts completely.

   Time: PT1M

7. Season and garnish

   Taste and add extra salt or pepper if desired. Garnish with chopped flat‑leaf parsley and a sprinkle of extra Parmesan. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

368

Protein

12 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g