| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 4 cups chicken stock, preferably homemade
- 2 teaspoons minced garlic (2 cloves)
- 1 cup yellow cornmeal, preferably stone-ground
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup creme fraiche
- 2 tablespoons (1/4 stick) unsalted butter
Instructions
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 306 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 37 mg |
| Sodium | 527 mg |
Reviews
I’ve made this a number of times and everyone always loves it.
My family loves this recipe. A friend of mine suggested a squeeze of fresh lemon juice at the end to brighten the flavor, I was hesitant but tried it anyway, it was delicious ♥️
This was delicious. Couldn’t find creme fraiche so I subbed sour cream but otherwise stuck to the recipe. For those who found it too salty, if you read the recipe and it sounds like too much salt, don’t use that much. You can always add salt but you can’t get rid of it once it’s in. Ina uses Diamond kosher salt. Morton’s kosher has about 40% more sodium than Diamond, and table salt about double the amount in Morton’s. I started with just 1 tsp of Diamond Kosher Salt and after adding all the other ingredients, including the Parmesan, it needed one more tsp. Always taste your food before serving. People’s tastes vary.
Super delicious. Easy and quick to make. The creme fraiche and parmesan are everything. Be sure to use Diamond Crystal kosher salt – it’s way less salty than grocery store salt.
This is my favorite polenta!!! Thank you Ina!
So so good! Served with Chicken Marsala! What a hit!
I’ve made this several times. Always a hit. I have made it with the creme fraiche when I had it. And with sour cream when I didn’t. I always use Diamond Crystal Kosher salt. It turns out perfect everytime. Check with the salt you are using. If using Mortons you need to use less salt. If using table salt you need to use half the amount. I love this with the oven roasted fish, yummy!
Holy cow, wayyyyyy too salty. We threw it away – inedible. If we were to redo this, we would not add salt.
SO much salt, we had to throw it out. And that was with no-salt chicken stock and before adding the parm. I think this is a typo. Maybe 1 tsp.
Used half & half instead of creme fraiche. Decreased salt by half. Excellent with Ina’s roasted peppers, sausage, & onions!