Creamy Polenta
Creamy Polenta – Fuss-free, smooth, cheesy, and creamy POLENTA made with cornmeal, cheeses, milk, and chicken stock. It makes a luscious bed for sautéed vegetables or braised pork, chicken, lamb, beef, or veal. The ultimate Italian comfort food that spells restaurant-quality. Great for regular nights or special holidays!
Servings 5 -6 people
Equipment
- Medium saucepan
- Whisk
Ingredients
- 4 tablespoons unsalted butter (divided)
- 2 teaspoons minced garlic
- 1 ½ teaspoons minced thyme
- 2 cups chicken stock (substitute with water)
- 1 bay leaf
- 2 cups whole milk
- 1 teaspoon salt (adjust to taste)
- 1 cup coarse cornmeal
- ⅓ cup grated Parmesan
- ¼ cup grated smoked gouda cheese (replace with Parmesan)
- Pepper flakes (optional)
Instructions
- Melt 2 tablespoons of butter in a medium saucepan, over medium heat, then add garlic and thyme. Stir for about 30 seconds or until fragrant. Do not let it burn.
- Pour in stock or water, bay leaf, milk and salt. Bring to a boil.
- As soon as it boils, slowly add the polenta in a steady stream, whisking constantly to prevent any lumps. Reduce the heat to low and cover.
- Stir vigorously every 10 minutes or so, be sure to scrape the sides, bottom, and corners of the saucepan as you stir.
- Cook polenta thickens and is very tender and creamy, about 25. Cook an extra 5 minutes, for extra creamy.
- Add cheeses and remaining butter, stir well. Adjust seasoning to taste.
- Remove from the heat and transfer to serving plates or bowl garnished with grated cheese, butter and/or pepper flakes. Serve hot.
Notes
- Ran out of chicken stock? Don’t worry, you can swap it with plain water as the liquid for this recipe.
- Other than parmesan and gouda cheeses, you can also use sharp white cheddar cheese, ricotta, mozzarella, mascarpone, or goat cheese.
- To make this creamy polenta recipe ahead of time, prepare it as per directions below then let it cool. Cover it and place it in the fridge for up to 2 days.