CREAMY POLENTA WITH PARMESAN CHEESE | Ready in 20!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

Grab a bowl and add 1 cup of fine medium or coarse grind cornmeal.

Add 1 teaspoon of garlic powder to the cornmeal and stir to combine.

In a medium saucepan, add 4 cups of water.

Add 2 teaspoons of kosher salt to the water and stir to dissolve.

Bring the salted water to a boil over high heat.

Once boiling, slowly add the cornmeal in an even steady stream while whisking to prevent lumps.

After all the cornmeal has been added, reduce the temperature to low.

Season the polenta with 1 teaspoon of black pepper and switch to a wooden spoon.

Stir the polenta slowly, mixing from the bottom of the pan, for about 10 minutes until it thickens and becomes creamy.

Remove the polenta from heat once it is soft and tender.

Add 1/4 cup of 35% cream and stir it in until creamy.

Add 2 tablespoons of butter and stir until melted, then add an additional 2 tablespoons of butter for more flavor and creaminess.

Sprinkle in 1 cup of grated Parmesan cheese and stir to melt it in.

Taste and add additional salt and pepper if desired, though it may not need it.

Serve immediately to prevent the polenta from firming up as it sits.

Garnish with freshly chopped flat leaf parsley, additional grated Parmesan, and a sprinkle of black pepper.

Optionally, top with sautéed mushrooms or serve alongside braised beef short ribs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens