Creamy Parmesan Polenta with Thyme. https://littleferrarokitchen.com/creamy-parmesan-polenta/

Ingredients

• 2 tbsp Olive Oil (extra-virgin, for sautéing)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 small Shallot (finely chopped (about 2 tbsp))
• 2 cloves Garlic (minced)
• 4 cups Chicken Stock (low-sodium; can use vegetable stock for vegetarian version)
• 1 cup Polenta (coarse cornmeal, medium grind)
• 0.5 cup Parmigiano Reggiano (freshly grated)
• 0.25 cup Heavy Cream (chilled)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Melt Oil and Butter

   Place the saucepan over medium heat and add the olive oil and butter. Stir until the butter is fully melted and the mixture is shimmering.

   Time: PT2M

   Temperature: medium

2. Sauté Shallots and Garlic

   Add the chopped shallot and minced garlic to the pot. Cook, stirring frequently, until they become lightly golden and translucent.

   Time: PT3M

   Temperature: medium

3. Add Stock and Bring to a Boil

   Pour in the 4 cups of stock, increase the heat, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

4. Whisk in Polenta

   Gradually sprinkle the 1 cup of polenta into the boiling stock while whisking continuously to prevent lumps.

   Time: PT5M

   Temperature: medium‑high

5. Simmer Until Thickened

   Reduce the heat to low and let the polenta simmer, stirring occasionally, for about 10 minutes or until it thickens and pulls away from the sides of the pan.

   Time: PT10M

   Temperature: low

6. Finish with Cheese and Cream

   Remove the pan from heat. Stir in the grated Parmigiano Reggiano and the heavy cream until fully incorporated and the polenta is glossy.

   Time: PT2M

7. Season and Serve

   Taste and season with salt and freshly ground black pepper. Spoon the creamy polenta onto plates and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g