Polenta is a such a versatile side dish ! Here’s one way I take it up a notch on

Ingredients

• 2 cups Chicken Stock (store‑bought or homemade, low‑sodium preferred)
• 1 tsp Salt (adjust to taste)
• 3 tbsp Extra Virgin Olive Oil (2 tbsp for cooking, 1 tbsp for finishing)
• 2 tbsp All-Purpose Flour (sifted)
• 0.5 cup Aged Parmesan Cheese (finely grated)
• 0.5 tsp Freshly Ground Black Pepper (freshly ground for best flavor)
• 2 tbsp Unsalted Butter (cut into small cubes, cold)
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. Heat the stock

   Pour the chicken stock into a saucepan, add 1 tsp salt and 2 tbsp olive oil, then bring to a rolling boil over medium‑high heat.

   Time: PT5M

   Temperature: boiling

2. Incorporate the flour

   With the stock bubbling, sprinkle the flour in a thin, steady stream while whisking continuously to avoid lumps.

   Time: PT1M

3. Thicken the sauce

   Continue whisking as the mixture thickens, cooking for about 3 minutes until it reaches a creamy, coat‑the‑back‑of‑spoon consistency.

   Time: PT3M

4. Finish with cheese, butter and herbs

   Remove the pan from heat. Stir in the remaining salt (to taste), grated Parmesan, freshly ground black pepper, cold butter cubes, and chopped parsley until everything is fully incorporated and the sauce is glossy.

   Time: PT2M

5. Add the finishing olive oil

   Drizzle the remaining 1 tbsp extra‑virgin olive oil over the sauce and give a quick whisk for a final shine.

   Time: PT0.5M

Nutrition Facts

Calories

250

Protein

8g

Carbohydrates

12g

Fat

20g

Fiber

0g