📋Creamy Polenta

4.50 from 2 votes

Cheesy creamy polenta is an excellent base for saucy dishes like short ribs, Italian sausages, ragu, and roasted vegetables. It’s a perfect compliment for any meal and comes together pretty quickly. Stone-ground yellow cornmeal is cooked in a seasoned aromatic broth and finished with a generous amount of butter and cheese. Eat it as it is or pair it with protein dishes like short ribs Italian sausages or ragu.

Prep Time5

Cook Time25

Course: Side Dish

Cuisine: Italian

Servings: servings

Calories: 422kcal

Author: Jyothi Rajesh

Ingredients

1 tablespoon extra virgin olive oil
1 small yellow onion diced
1 clove garlic minced
3 cups chicken stock beef stock, or vegetable stock
1 cup milk
1 teaspoon fresh thyme
1 bay leaf
1 cup medium ground cornmeal
Salt and ground pepper to taste
3 tablespoons unsalted butter
½ cup Parmesan cheese freshly grated

Instructions

In a large saucepan, heat extra virgin olive oil.
Sauté diced onion and minced garlic, do not let it brown (mine slightly browned due to cooking on high heat and I was trying to shoot).
Pour stock and milk into the pan. Add fresh thyme and bay leaf.
Wait for the liquid to just begin to boil, simmer heat, and slowly add the cornmeal while whisking constantly.
Whisk rigorously.
Cover and simmer cook for 20-35 minutes (depending on the texture of your cornmeal), whisking frequently. Polenta will be done once it pulls clean from the sides of the pan.
Once polenta is cooked, taste and add seasoning (salt and ground pepper) as per taste, butter, and Parmesan cheese.
Mix well until cheese and butter are fully melted.
Serve hot as a side dish for any heaty meaty saucy dishes like short ribs, stew, ragu, and Italian sausages.

Video

Notes

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition