Polenta is one of those Italian things I didn’t grow up on, but sure wish I had.
This creamy, cornmeal-based dish might take a little time to prepare, but it’s completely worth the effort. Sometimes I cook polenta in half chicken broth and half milk, but I wanted to make this version extra special. Instead of using milk, I stirred in some heavy cream at the end and lots of good parmesan cheese.
You can change up this dish so many different ways, depending on what you’re pairing it with. Switching up the cheese is probably the easiest way to transform this polenta. My creamy, parmesan version goes great with some of my favorite stewy/saucy dishes, such as: Coq Au Vin Blanc, Red Wine Braised Short Ribs, Braised Sausages in Tomato Basil Sauce or Italian Meatballs in Tomato Sauce. Hope you give it a try!
- 1 quart chicken or vegetable broth
- 1C stone-ground yellow cornmeal
- ¼ C heavy cream
- ½ C Parmigiano Reggiano, freshly grated
- 2T butter
- Bring broth to a boil in a medium pot. Slowly stream in cornmeal, whisking constantly for 2-3 minutes or until thickened. Reduce heat to low and stir with wooden spoon every 5-10 minutes.
- Cook for a total of 40-50 minutes or until very smooth and creamy. Stir in heavy cream, cheese and butter. Serve with stewy or saucy dishes, such as my Coq Au Vin Blanc, Red Wine Braised Short Ribs, or Braised Sausages in Tomato Basil Sauce. Enjoy.