Description
A rich and comforting Italian side dish, this creamy Parmesan Polenta is made by gently simmering polenta in a savory mixture of bone broth and milk, then enriched with butter and grated Parmesan cheese for a luscious texture and deep flavor.
Ingredients
Liquids
- 2 ½ cups bone broth (or chicken broth or vegetable stock)
- 1 cup milk
Main Ingredients
- 1 cup polenta (medium or coarse ground)
- 2 Tablespoons unsalted butter
- ½ cup grated Parmesan cheese
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat Broth and Milk: In a saucepan, combine the bone broth and milk. Season with salt and pepper. Bring the mixture to a gentle simmer over medium-high heat, preparing the liquid base for the polenta.
- Add Polenta and Simmer: Gradually add the polenta to the simmering liquid while stirring. Reduce the heat to a low simmer and continue stirring occasionally to prevent lumps and sticking, cooking until the polenta thickens and becomes creamy, about 20 minutes.
- Incorporate Butter and Parmesan: Stir in the unsalted butter and grated Parmesan cheese until fully melted and blended into the polenta. If the texture is too thick, thin it with additional broth or milk to maintain a creamy consistency.
Notes
- For an even richer flavor and creamier texture, substitute some of the milk with cream.
- Leftover polenta can be poured into a dish, chilled until firm, sliced, and pan-fried for a delicious variation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
