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.

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 Veggie Dip
• Barefoot Contessa Pan-fried Onion Dip
• Ina Garten Caramelized Onion Dip
• Ina Garten Caviar Dip
• Ina Garten White Bean Dip

Barefoot Contessa Creamy Parmesan Polenta

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Side

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings: 4 minutesCalories:320 kcal Best Season:Available

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

• 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

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