Barefoot Contessa Creamy Parmesan Polenta

Barefoot Contessa Creamy Parmesan Polenta

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

  1. Boil the stock: In a large saucepan, bring the chicken stock to a boil over medium-high heat. Add the garlic and stir.
  2. Whisk in the cornmeal: Reduce the heat to medium-low. Slowly whisk in the cornmeal, whisking constantly to avoid lumps.
  3. 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.
  4. Finish with cheese and butter: Remove from heat and stir in the Parmesan, crème fraîche, and butter. Taste and adjust seasoning if needed.
  5. Serve: Dish up hot with extra Parmesan sprinkled on top.
Barefoot Contessa Creamy Parmesan Polenta
Barefoot Contessa Creamy Parmesan Polenta

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

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings: 4 minutesCalories:320 kcal Best Season:Suitable throughout the year

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

  1. Boil the stock: In a large saucepan, bring the chicken stock to a boil over medium-high heat. Add the garlic and stir.
  2. Whisk in the cornmeal: Reduce the heat to medium-low. Slowly whisk in the cornmeal, whisking constantly to avoid lumps.
  3. 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.
  4. Finish with cheese and butter: Remove from heat and stir in the Parmesan, crème fraîche, and butter. Taste and adjust seasoning if needed.
  5. 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.
Keywords:Barefoot Contessa Creamy Parmesan Polenta

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