This easy creamy barefoot contessa parmesan polenta is smooth, rich, and packed with flavour. Made with chicken stock, fresh Parmesan, and a touch of crème fraîche, it’s a perfect side for grilled meats, roasted vegetables, or a hearty stew. You can even swap crème fraîche for sour cream or double cream for extra indulgence!
Ingredients Needed
- 1 litre chicken stock, preferably homemade
- 2 teaspoons minced garlic (2 cloves)
- 170g yellow cornmeal, preferably stone-ground
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 100g freshly grated Parmesan cheese, plus extra for serving
- 60ml crème fraîche
- 30g unsalted butter
How To Make Creamy Parmesan Polenta
- Boil the stock: In a large saucepan, bring the chicken stock to a boil over medium-high heat. Add the garlic and stir.
- Whisk in the cornmeal: Reduce the heat to medium-low. Slowly whisk in the cornmeal, whisking constantly to avoid lumps.
- Simmer and stir: Switch to a wooden spoon, add salt and pepper, and simmer, stirring frequently, for about 10 minutes until thick. Scrape the bottom of the pan while stirring.
- Finish with cheese and butter: Remove from heat and stir in the Parmesan, crème fraîche, and butter. Taste and adjust seasoning if needed.
- Serve: Dish up hot with extra Parmesan sprinkled on top.
Recipe Tips
- Use stone-ground cornmeal: It gives the polenta a better texture and richer flavour than instant polenta.
- Whisk slowly and pour at the same time: This stops lumps from forming and makes the polenta smooth.
- Stir constantly while cooking: Polenta thickens quickly, and stirring keeps it creamy and lump-free.
- Adjust the thickness: If the polenta gets too thick, stir in a little warm water or stock to loosen it.
- Use crème fraîche for extra creaminess: If you don’t have it, swap with sour cream or double cream.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover creamy parmesan polenta in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze leftover creamy parmesan polenta in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat leftover creamy parmesan polenta on the hob over low heat for 5 minutes, stirring in a little warm water or stock to loosen.
Nutrition Facts
Serving Size: 1 cup
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 40mg
- Sodium: 1200mg
- Potassium: 100mg
- Total Carbohydrate: 35g
- Dietary Fibre: 3g
- Sugars: 1g
- Protein: 10g
Try More Recipes:
Barefoot Contessa Creamy Parmesan Polenta
Description
This easy creamy barefoot contessa parmesan polenta is smooth, rich, and packed with flavour. Made with chicken stock, fresh Parmesan, and a touch of crème fraîche, it’s a perfect side for grilled meats, roasted vegetables, or a hearty stew. You can even swap crème fraîche for sour cream or double cream for extra indulgence!
Ingredients
Instructions
- Boil the stock: In a large saucepan, bring the chicken stock to a boil over medium-high heat. Add the garlic and stir.
- Whisk in the cornmeal: Reduce the heat to medium-low. Slowly whisk in the cornmeal, whisking constantly to avoid lumps.
- Simmer and stir: Switch to a wooden spoon, add salt and pepper, and simmer, stirring frequently, for about 10 minutes until thick. Scrape the bottom of the pan while stirring.
- Finish with cheese and butter: Remove from heat and stir in the Parmesan, crème fraîche, and butter. Taste and adjust seasoning if needed.
- Serve: Dish up hot with extra Parmesan sprinkled on top.
Notes
- Use stone-ground cornmeal: It gives the polenta a better texture and richer flavour than instant polenta.
- Whisk slowly and pour at the same time: This stops lumps from forming and makes the polenta smooth.
- Stir constantly while cooking: Polenta thickens quickly, and stirring keeps it creamy and lump-free.
- Adjust the thickness: If the polenta gets too thick, stir in a little warm water or stock to loosen it.
- Use crème fraîche for extra creaminess: If you don’t have it, swap with sour cream or double cream.
Barefoot Contessa Creamy Parmesan Polenta