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Ingredients
- 1 Cup Polenta (aka coarse cornmeal)
- Water, 4 cups (more if you want your oatmeal really soupy or less for thicker oatmeal or use a combination of milk and water)
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup heavy cream ( for extra richness)
Instructions
- Boil the Liquid: In a large pot, heat 4 cups water or use part milk and par water to boil. Add the salt.
- Slowly Add the Polenta: Whisk in the polenta a little at a time, stirring constantly to prevent lumps. Lower the heat to a simmer.
- Cook the Polenta: Stir the polenta frequently and continue to cook over low heat for 30 to 40 minutes. Remember to scrape the sides and bottom of your pot as it gets thicker. If the polenta does get too thick, simply add a little more water or milk to reach your desired consistency.
- Add Butter and Cheese: As soon as the polenta is creamy and done, stir in the butter and Parmesan cheese. Add and mix the heavy cream for added richness. Mix until smooth and creamy.
- Season and Serve: Season with fresh cracked black pepper and more salt if needed. Enjoy Hot and creamy.
Tips and Variations:
- Add Broth for More Flavor: Instead of using water, try broth. Chicken, vegetables, and beef all add extra flavor to your polenta.
- Cheeses: Parmesan is a classic, but this recipe works well with other children of cheese as the base, from cheddar to gouda or goat comfort.
- Vegan Option: Replace the butter with olive oil or vegan margarine, omit cheese, and choose a dairy-free alternative for creamy polenta.
- Polenta Cakes: Let polenta cool in a baking dish, then cut into broad squares and pan-fry or grill them up for deliciously crispy polenta cakes.
- Toppings: Top with roasted vegetables, sautéed mushrooms, or braised meats; creamy polenta can also do double duty as “pasta” and be served under a basic tomato sauce.
- Consistency Control: If you would like it a little firmer serving with meats or vegetables, cook longer for your polenta to thicken. For a soupier version, like great with stews, add more liquid and cook until desired texture.
Nutrition Information:
- Calories: You will get 280 calories with this meal.
- Protein: An amount of 7 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 18 g is served, which helps you to keep on the diet track.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 50 g of carbohydrates is obtained.
- Sugars: A 1 g of sugar is contained here depending on the fruits and honey used.
- Fiber: 2 g of fiber is obtained here.
- Cholesterol: 51 mg of cholesterol is obtained here.
- Sodium: 850 mg of sodium is used.
This creamy polenta is classic Italian comfort food at its best. Buttery with creaminess, great tasting, and the perfect flavor for a stand-alone side or base. Polenta: Cornmeal, butter, and cheese are the only requirements to make polenta, which makes this naturally gluten-free, and then you can add all kinds of toppings and mix-ins. A delicious way to eat polenta on the side of a good stew or as an aid in roasted vegetables, this creamy recipe will fall like a glove at the dinner table. For a truly indulgent meal, serve this creamy polenta with our Red Wine Braised Short Ribs. The rich, savory sauce from the short ribs complements the smooth polenta perfectly.
