Creamy Polenta with Parmigiano-Reggiano

This polenta recipe using a course stoneground cornmeal (see note) and Parmigiano-Reggiano cheese makes a smooth, rich side dish or is perfect as an appetizer.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer, Side Dish

Cuisine Italian

Servings 4 servings

Ingredients

4 cups low sodium chicken stock - homemade is best
½ onion - finely diced
2 cloves garlic - minced
1 cup yellow cornmeal - course or stoneground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshy grated Parmigiano-Reggiano (parmesan) - extra for serving
2 tablespoon unsalted butter
a few tablespoon fresh parsley leaves - coarsely chopped

Instructions

In a medium-size pot on medium-high heat add in the olive oil and cook the onions and garlic until they are browned about 3 to 7 minutes.
Pour in the chicken stock and bring to a boil.
Once boiling, reduce the heat to medium low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps for about 10 to 15 minutes.
Switch to a wooden spoon and finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for 5 minutes more over the low heat. Garnish with parmesan and parsley. Serve hot.

Keyword cornmeal, creamy, easy, parmiagano-reggiano