| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 cups chicken broth, homemade or low sodium canned
- 2 cups water
- 1 cup stone-ground cornmeal
- 1 teaspoon kosher salt
- 1/2 cup freshly grated Parmesan cheese, or a combination of Pecorino and Parmesan
- 3 tablespoons unsalted butter
- 2 cups chicken broth, homemade or low sodium canned
- 2 cups water
- 1 cup stone-ground cornmeal
- 1 teaspoon kosher salt
- 1/2 cup freshly grated Parmesan cheese, or a combination of Pecorino and Parmesan
- 3 tablespoons unsalted butter
Instructions
- In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve.
- In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 606 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 24 g |
| Cholesterol | 78 mg |
| Sodium | 1387 mg |
| Serving Size | 1 of 4 servings |
| Calories | 606 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 24 g |
| Cholesterol | 78 mg |
| Sodium | 1387 mg |
Reviews
This recipe is a keeper, very creamy, my family love it.
Very rich and creamy! I will add a little less cheese next time – had a very strong parmesan flavor (which was yummy) but to control the fat slightly, I will add less next time!
Wow! This is a dream come true for me. I usually bake polenta into a polenta pizza, but I was looking for a creamy polenta recipe. This was so rich it was like pudding!! I added about 2tbsp of half & half and 3/4c of cheese – half smoked gouda and half peccorino romano. It was PERFECT. It was so good my roommates had to eat up all the leftovers! I will definitely be making this again. It’s so good you don’t even really need anything else, but I thought it was a perfect compliment to fish & steamed vegetables. The recipe as listed here is probably a little bland, so I definitely recommend my modifications. YUM YUM YUM!
This was my first stab at making polenta. I liked it a lot but I altered it by adding heavy cream which took it over the top.
The secret to this polenta is: KEEP WHISKING!!! Also, add the corn meal slowly so it doesn’t clump.
I did add some extra chicken broth when it became too stiff. The parm made it soooo yummy. A big hit with my family.
This polenta is just creamy enough. make sure you stir during the simmer process.