This delicious and creamy Parmesan Polenta, inspired by Ina Garten, is a quick and easy side dish perfect for any meal. Made with simple ingredients like chicken stock, Parmesan cheese, and butter, it’s comforting, versatile, and ready in just 15 minutes. Serve it hot and customize with your favorite toppings for a truly satisfying dish!
Recipe Ingredients:
- 4 c chicken stock, preferably homemade (recipe follows)
- 2 tsp minced garlic (2 cloves)
- 1 c yellow cornmeal, preferably stone-ground
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 c freshly grated Parmesan cheese, plus extra for serving
- ¼ c crème fraîche
- 2 tbsp (¼ stick) unsalted butter
How To Make Creamy Parmesan Polenta?
- Prepare the Stock: Place 1 litre (4 cups) of chicken stock and 2 cloves (2 tsp) of minced garlic in a large saucepan. Heat over medium-high heat until it begins to boil.
- Add the Cornmeal: Reduce the heat to medium-low. Slowly whisk in 150g (1 cup) of yellow cornmeal, whisking constantly to avoid lumps.
- Cook the Polenta: Switch to a wooden spoon, add 1 tbsp (15g) kosher salt and 1 tsp (5g) freshly ground black pepper. Simmer for about 10 minutes, stirring frequently and scraping the bottom of the pan to prevent sticking.
- Incorporate the Cheese and Cream: Remove the pan from heat and stir in 100g (1 cup) grated Parmesan cheese, 60ml (¼ cup) crème fraîche, and 30g (2 tbsp) unsalted butter.
- Serve: Taste and adjust the seasoning if necessary. Serve hot, garnished with additional Parmesan cheese.
Recipe Tips:
- Use Homemade Stock for Richer Flavor: If possible, make your own chicken stock. It adds depth and richness to the polenta that store-bought stock can’t match.
- Whisk Constantly When Adding Cornmeal: Slowly whisk in the cornmeal to avoid lumps. A smooth start ensures a creamy final texture.
- Stir Continuously While Cooking: Stir the polenta often and scrape the bottom of the pan to prevent it from sticking or burning.
- Taste and Adjust Seasoning at the End: Parmesan can be salty, so wait until the end to adjust the salt. This ensures a perfectly balanced flavor.
- Serve Immediately for Best Texture: Polenta thickens as it cools. For a creamy consistency, serve it hot right after cooking. If it thickens, simply stir in a splash of stock or water.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Creamy Parmesan Polenta cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days. Add a splash of chicken stock or water when reheating to restore its creamy texture.
- Freeze: Allow the polenta to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months.
- Reheat: Transfer the polenta to a microwave-safe dish, add a bit of liquid, and cover. Heat on medium power in 1-minute intervals, stirring in between, until warmed through.
Nutrition Facts
- Calories: 246
- Total Fat: 8.4g
- Saturated Fat: 5.0g
- Cholesterol: 20.9mg
- Sodium: 897.2mg
- Potassium: 72.3mg
- Total Carbohydrate: 31.7g
- Dietary Fiber: 0.6g
- Sugars: 0.2g
- Protein: 10.4g
Check out More Recipes:
Ina Garten Creamy Parmesan Polenta
Description
This delicious and creamy Parmesan Polenta, inspired by Ina Garten, is a quick and easy side dish perfect for any meal. Made with simple ingredients like chicken stock, Parmesan cheese, and butter, it’s comforting, versatile, and ready in just 15 minutes. Serve it hot and customize with your favorite toppings for a truly satisfying dish!
Ingredients
Instructions
- Prepare the Stock: Place 1 litre (4 cups) of chicken stock and 2 cloves (2 tsp) of minced garlic in a large saucepan. Heat over medium-high heat until it begins to boil.
- Add the Cornmeal: Reduce the heat to medium-low. Slowly whisk in 150g (1 cup) of yellow cornmeal, whisking constantly to avoid lumps.
- Cook the Polenta: Switch to a wooden spoon, add 1 tbsp (15g) kosher salt and 1 tsp (5g) freshly ground black pepper. Simmer for about 10 minutes, stirring frequently and scraping the bottom of the pan to prevent sticking.
- Incorporate the Cheese and Cream: Remove the pan from heat and stir in 100g (1 cup) grated Parmesan cheese, 60ml (¼ cup) crème fraîche, and 30g (2 tbsp) unsalted butter.
- Serve: Taste and adjust the seasoning if necessary. Serve hot, garnished with additional Parmesan cheese.
Notes
- Use Homemade Stock for Richer Flavor: If possible, make your own chicken stock. It adds depth and richness to the polenta that store-bought stock can’t match.
- Whisk Constantly When Adding Cornmeal: Slowly whisk in the cornmeal to avoid lumps. A smooth start ensures a creamy final texture.
- Stir Continuously While Cooking: Stir the polenta often and scrape the bottom of the pan to prevent it from sticking or burning.
- Taste and Adjust Seasoning at the End: Parmesan can be salty, so wait until the end to adjust the salt. This ensures a perfectly balanced flavor.
- Serve Immediately for Best Texture: Polenta thickens as it cools. For a creamy consistency, serve it hot right after cooking. If it thickens, simply stir in a splash of stock or water.
Ina Garten Creamy Parmesan Polenta