Topped with a saucy protein and some roasted vegetables, polenta is so warm and comforting and super filling! I prefer to make polenta using cornmeal so I don’t have bags of cornmeal AND polenta sitting on my shelves. Some say that using cornmeal instead of “polenta” makes a mushier polenta, but maybe that’s just a marketing scheme.
When I make polenta, I like to use a pan instead of a pot and I like starting with cold water. A pan provides more heating surface area, cooking the polenta faster. I’ve also found that mixing the polenta in cold water and bringing the mixture together to heat prevents clumps and chunks of uncooked cornmeal.
Ingredients
Cornmeal – again, I don’t think you need to use “polenta” labeled cornmeal
Parmesan – this is where a majority of the salt/seasoning comes from. If omitted, use some extra salt to taste!
Heavy cream – substitute with water if you don’t want to use it
Creamy Parmesan Polenta
Ingredients
- 1/2 cup cornmeal
- 2 1/2 cups water or stock
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- salt & pepper
Instructions
- In a cold pan, start by gently mixing your water/stock and cornmeal.
- Bring mixture to a simmer and continue stirring every few minutes to ensure nothing sticks.
- Polenta may take 15-20 minutes to fully cook and hydrate. If polenta is too thick for your preference, add 1 tbsp of water at a time until it reaches desired consistency.
- When polenta is smooth and no raw gritty bits remain, stir in heavy cream and Parmesan cheese.
- Add salt and pepper to taste and enjoy!
After having some polenta, have some dessert!
Chocolate Chip Walnut Cookies or Pumpkin Basque Burnt Cheesecake
