creamy polenta
Oh my gosh, do I love polenta! It is soooo good! It's also a hearty Italian staple that my mom cooks a lot. I love the grainy goodness with just about any Italian dish. This is made with chicken stock, which adds more flavor than some that use water. I love it with sausage and peppers, sausage and beans, or with tomato sauce and cheese. Very versatile, sometimes I even top it with an egg with shredded cheddar cheese. Be creative! It's the Italian version of grits.
Blue Ribbon Recipe
Need an easy and impressive side dish? This creamy polenta uses finely ground polenta that takes just minutes to prepare compared to coarse polenta. The secret to preparation is to whisk the cornmeal quickly into the boiling water. The final result is a perfectly smooth polenta. Adding butter, cream, and cheese makes the polenta creamy, smooth, and decadent. This no-fail polenta recipe is a way to elevate a special meal.
Ingredients
- 1 quart chicken stock
- 1 1/2 cups finely ground cornmeal
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 3 tablespoons butter
- pinch salt
How To Make creamy polenta
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Step 1In a large saucepan, over medium heat, bring the chicken stock to a low simmer. -
Step 2Quickly whisk the cornmeal into the stock. Lower the temperature to medium-low to keep it from splattering. Cook for 3-5 minutes.
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Step 3Stir in the cream, Parmesan, butter, and salt. Serve with your favorite Italian dish or add-ins. Buon Appetito!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
