Creamy Parmesan Polenta | Recipes

Ingredients

• 4 cups (950 ml)chicken stock, preferably homemade
• Not specifiedgarlic
• Not specifiedcornmeal
• To tastesalt
• To tasteblack pepper
• Not specifiedParmesan, plus extra to serve
• Not specifiedcrème fraîche
• Not specifiedbutter

Instructions

1. 1

   Bring stock to boil

   Put the chicken stock in a large saucepan. Add the garlic and heat over medium-high until the stock boils.

2. 2

   Whisk in cornmeal

   Lower the heat to medium-low. Add the cornmeal very slowly, whisking constantly to prevent lumps.

3. 3

   Simmer until thick

   Change to a wooden spoon, add salt and pepper, and simmer for 10 minutes, stirring almost constantly until thick. Scrape the bottom of the pan thoroughly as you stir.

4. 4

   Finish and serve

   Take the pan off the heat and stir in the Parmesan, crème fraîche and butter. Taste and adjust the seasoning, then serve hot with extra Parmesan sprinkled over the top.

What is Parmesan polenta?

Polenta is a northern Italian preparation of maize cooked into a porridge-like dish. This version takes its cue from that tradition, using chicken stock for savouriness and Parmesan, crème fraîche and butter for a creamy finish.

Slow cooking and constant stirring give the cornmeal time to soften while helping the mixture thicken evenly. The dairy is stirred in off the heat, so the finished polenta stays rich and smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 10g protein, 30g carbs, 15g fat.

The cornmeal supplies most of the carbohydrates, while butter, crème fraîche and Parmesan contribute much of the fat; the cheese and chicken stock also provide protein. Serve a moderate scoop alongside vegetables and a protein-rich main to make a balanced plate.

Choosing the cornmeal

Cornmeal: Use the type specified by the recipe you are following, as coarse and fine grinds cook at different rates. Add it gradually to the simmering stock so it disperses rather than forming clumps.

Stock: Homemade chicken stock is suggested, but any well-seasoned chicken stock will work. Taste before adding salt, since stock can already be salty.

Whisking without lumps

Slow addition: Sprinkle or pour the cornmeal in a thin stream while whisking continuously. If it goes in all at once, the outside can thicken before the grains separate.

Scraping: Once the cornmeal is incorporated, use a wooden spoon and scrape across the pan’s base as you stir. This helps prevent the thickening polenta from sticking.

Getting the texture right

Thickness: After 10 minutes of simmering, the polenta should be thick and cohesive. Keep the heat gentle and stir frequently; the mixture should simmer rather than bubble vigorously.

Finish: Parmesan, crème fraîche and butter are stirred in after removing the pan from the heat. This gives the polenta its creamy texture without further cooking the cheese.

Seasoning and serving

Taste: Check the seasoning after adding the cheese and dairy, then add salt or pepper if needed. Parmesan contributes saltiness, so it is worth tasting before adjusting.

Serving: Bring the polenta to the table hot, with extra Parmesan for sprinkling. It pairs well with roast chicken, braised meat or vegetables served with a savoury sauce.

Timing and make-ahead notes

The method specifies 10 minutes of simmering, but reaching a thick texture also depends on the grind of the cornmeal and the heat of the pan. Keep stirring and use the texture, rather than the clock alone, as your guide.

Polenta firms as it cools, so it is most spoonable immediately after finishing. If preparing ahead, reheat it gently with a splash of stock or water and stir until smooth.

Recipe notes & tips

• Pour the cornmeal into the stock gradually while whisking to reduce the chance of lumps.
• Keep the heat at medium-low once the cornmeal is added so the polenta thickens gently.
• Scrape the base and corners of the saucepan regularly as the mixture thickens.
• Taste the stock before adding salt, then adjust the finished polenta after the cheese goes in.
• Serve promptly for the softest, creamiest texture.
• Keep extra Parmesan at the table so each person can add it to taste.

Variations

• Vegetable stock: Replace the chicken stock with vegetable stock for a meat-free version.
• Herb finish: Stir in finely chopped fresh herbs with the dairy for a fragrant finish.
• More garlic: Add extra garlic if you want its flavour to stand out more clearly.
• Peppery finish: Add extra black pepper at the end for a sharper, warmer note.
• Grilled polenta: Chill leftover polenta until firm, then cut it into pieces and grill or pan-fry.

Common mistakes to avoid

• Adding cornmeal too quickly: It can clump; whisk constantly and add it in a slow stream.
• Using high heat: The thick mixture can catch on the pan; keep it at a gentle simmer.
• Skipping the scrape: Polenta can stick on the base; stir across the bottom regularly.
• Adding dairy over the heat: The recipe calls for finishing off the heat; remove the pan before stirring it in.
• Seasoning too early: Stock and Parmesan may already be salty; taste the finished mixture before adding more salt.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a saucepan with a splash of stock or water, stirring until creamy and piping hot.

Frequently asked questions