Creamy Parmesan Polenta
When I say this creamy parmesan polenta is creamy and cheesy, I mean it. It works as the perfect base for a beef ragù, sautéed veggies, and Italian sausages. It's also a delicious side dish for when your family is burned out on rice! This is genuinely a recipe I continue to make time and time again.
Servings: 8 people
Calories: 265kcal
Equipment
- 1 whisk
- 1 Wooden spoon
- 1 Medium pot
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup dry polenta
- 3 tbsp butter salted
- 1/4 cup parmesan cheese grated
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Add the milk and cream to a pot over medium heat and bring to a simmer (don't allow this to boil or else it will scorch and curdle!)
- Once the mixture is hot, slowly add in the polenta while whisking to ensure it doesn't clump together. Continue whisking for about a minute.
- Reduce to low heat and cover for 30 minutes, making sure to stir every 5 minutes with a wooden spoon.
- Once done, remove from the heat and add in the butter, parmesan, salt and pepper.
- Stir one more time to melt the butter, then transfer to a serving bowl. You should be left with perfect polenta!
Nutrition
Calories: 265kcal