Creamy Parmesan Polenta |
In cooking, every recipe serves a different purpose. For some, cooking is a chore, or a way to create a delicious meal with limited ingredients. For others, cooking is a way to satisfy hunger or a way to make a special event extraordinary. And for those of us who are cooking for ourselves, our meals are a way to make healthy choices and eat what we want. It’s no different when I’m making polenta.
Polenta is a staple of Italian cuisine and is traditionally served with a variety of meats and vegetables. It is also a popular item in many American households today. If you’ve never tried it, you’re in for quite a treat! Polenta is a grain that has the texture of grits and can be served warm as a side dish or cold as a main dish. It is made from cornmeal and is very high in calcium, so it’s a great food to add to your diet!
I love casseroles, the way they are a meal, but also a side dish, you can throw something in the oven and forget about it, but its still there when you need it. Polenta is a staple in Italian cuisine, I’m sure you have tried it, its a cornmeal based dish with a creamy sauce and Parmesan cheese. It’s similar to risotto in that you cook it but its served as a side dish, like mashed potatoes. You can make it with chicken and vegetables, or potatoes. You can make it vegan, or a sauce with beef and cheese, or just for meat lovers, you can mix it with sausages and pork. Polenta can be served warm, or cold. My favorite
Polenta is one of those side dishes that I had heard about for a long time before I tried it. “It takes too long,” “it will get clumpy,” and “you must mix it constantly during the cooking process.” For years, I refused to attempt to cook it at home, believing it to be a restaurant-only meal. It came out clumpy and nasty the first time I made it at home, but I’m not the kind to quit up. I’ve been able to create excellent polenta every time with a few techniques, and I’m pleased to share my Polenta with Parmesan Cream recipe with you.
What exactly is polenta?
Polenta is cornmeal that has been cooked in stock to give it a thick, creamy texture. It can be prepared with either yellow or white cornmeal (tastes the same), and it’s a wonderful way to use up any leftover cornmeal from the last time you made cornbread from scratch. My polenta is best served warm, with a porridge-like consistency. Allowing it to set and firm into a loaf that may be baked, fried, or grilled is another option.
Cooking polenta suggestions
Polenta may be difficult to prepare, but here are some techniques I discovered via trial and error that worked well.
- For the best taste, use chicken or vegetable stock instead of plain water.
- Before adding the cornmeal, bring the liquid to a boil. Reduce to a low heat after the cornmeal has been added.
- Slowly sift in the cornmeal using a sifter. If you don’t put it in gently, it will clump.
- While adding the cornmeal, keep stirring continuously.
- Premeasure the cornmeal and grate the cheese and garlic while the water is boiling.
What do you serve with polenta?
Recently, I’ve been playing with polenta and have been adding it to everything. By far my favorite way to eat polenta is as a side dish with stewed or braised meats. It pairs well with anything barbeque and Italian, particularly a sausage ragu. I’ve even tried roasted mushrooms on top of my polenta as an experiment. It was fantastic!
To give it a distinctive touch, add fresh herbs to the polenta, alter up the cheese, or add extra spice. In terms of flavour, polenta is fairly forgiving, so go wild!
Make a meal out of it.
- Roasted Carrots with Maple Glaze
- Roasted Brussel Sprouts with Balsamic Bacon
- Broccoli and Garlic Roasted
- Other Alternatives
Other Delicious Beef Dinners
- Strips of New York Strips with a Red Wine Sauce
- T-Bone Steak with Braai Rub
- Steak au Poivre (Poivre Steak)
- Additional Dinner Options
Creamy Parmesan Polenta
Michelle Boulé is a French actress.
Polenta doesn’t have to be a restaurant-only dish; in under 20 minutes, you can prepare this simple Creamy Parmesan Polenta at home!
8.75 out of 10 votes
Recipes to Pin
Time to Prepare: 10 minutes
Time to cook: 20 minutes
30 minutes total
Side Dish for the Course
calorie count: 442 kcal
Spoon Made of Wood
Dutch Oven Lodge
Dutch Oven by Le Creuset
StandardMetric in the United States
- 4 cups stock (chicken)
- Cornmeal, 1 CUP
- 1 cup grated parmesan cheese
- 3 garlic cloves, minced
- a quarter-cup of heavy cream
- 2 tablespoons butter
In a saucepan, bring the stock to a boil. Reduce the heat to a low simmer after the water has reached a boil.
Slowly sift in the cornmeal using a sifter, stirring constantly. Allow to boil for 10 minutes after all of the cornmeal has been added.
Combine the parmesan cheese, garlic, cream, and butter in a mixing bowl. Season with salt and pepper to taste. Serve warm for polenta with a porridge-like consistency, or cool for a solid loaf-like consistency.
calorie count: 442 kcal 39 g carbohydrate 19 g protein 22g fat 12g Saturated Fat 59 milligrams of cholesterol 802 mg sodium 423 mg potassium 3 g of fiber 4 g sugar 590 IU Vitamin A 1.2 mg vitamin C 317mg calcium 1.9 milligrams of iron
The term “creamy parmesan polenta” refers to a kind of polenta that
Polenta, a staple in Italian and Northern European cuisine, is a coarsely ground cornmeal that is often cooked to a creamy texture. My mom’s recipe for creamy polenta is a combination of a traditional polenta from Italy and some of the other versions I’ve had locally.. Read more about parmesan polenta jamie oliver and let us know what you think.
Frequently Asked Questions
What is creamy polenta made of?
Creamy polenta is a type of cornmeal that is made from ground yellow corn kernels, water, salt and sometimes butter.
What is Parmesan polenta made of?
Parmesan polenta is made of cornmeal, milk, cheese and butter.
What goes with polenta creamy?
Polenta is a type of cornmeal that is cooked in water or milk. Creamy polenta is made by adding butter and cheese to the mixture before cooking it.
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