Creamy Polenta Recipe

Polenta in a dark bowl garnished with chopped parsley and parmesan cheese.

5 from 1 vote

Enjoy the rich flavors of Creamy Polenta. Made using yellow cornmeal, onion, garlic, chicken stock, butter, and parmesan cheese. Pure satisfaction in every bite!

Prep Time5

Cook Time20

Course: Side Dish

Cuisine: Italian

Keyword: parmesan, side dish

Servings:

Calories: 313kcal

Ingredients

2 cups Cornmeal
6 cups Chicken stock
1 tbsp Olive oil
1/2 cup Onion diced, appx. 1/2 onion
2 cloves Garlic Minced, about 1tbsp
1/2 cup Parmesan cheese shredded
4 tbsp Butter
Salt and pepper to taste

Instructions

Heat the olive oil in a large pot over medium heat.
1 tbsp Olive oil
Add the diced onions to the pot and sauté until they start to turn translucent, about 5-7 minutes.
1/2 cup Onion
Add the garlic. Continue to cook until the garlic becomes fragrant, about 1 minute.
2 cloves Garlic
Add the chicken stock to the pot and bring to a boil.
6 cups Chicken stock
Pour the cornmeal in, whisking vigorously as you add the cornmeal. A vigorous whisk will prevent clumping.
2 cups Cornmeal
Drop the heat to medium-low and continue whisking to ensure that no clumps are forming.
Continue to cook on medium-low heat for 15 to 20 minutes, stirring occasionally.
Add the parmesan cheese. Stir to incorporate fully.
1/2 cup Parmesan cheese
Add the butter and stir to incorporate fully.
4 tbsp Butter
Optionally, season with salt and pepper to taste.
Salt and pepper

Notes

If you have leftover polenta, allow it to cool to room temperature before refrigerating. Transfer the polenta to an airtight container or cover it tightly with plastic wrap. Place the container in the refrigerator, where the polenta can be stored for around 4 to 5 days.

Freezing

Make sure the cooked polenta has completely cooled down before dividing it into portion-sized servings, if desired. Place the polenta in airtight freezer bags or containers, ensuring to remove as much air as possible to prevent freezer burn. Label the bags or containers with the date to keep track of the freezing time. Frozen polenta can be stored for up to 3 months.

Reheating

Polenta tends to firm up as it cools, so when reheating, you may need to add a little liquid, such as water or broth, and stir until it reaches a creamy consistency again. Reheating can be done on the stovetop or in the microwave.

Nutrition