Creamy Parmesan Polenta

Name: Creamy Parmesan Polenta
Prep time: 10 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 4 cups chicken stock, preferably homemade; 2 clove garlic, minced; 1 cup yellow cornmeal, preferably stone-ground; 1 Tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 cup freshly grated Parmesan cheese, plus extra for serving; u00bc cup cru00e8me frau00eeche; 2 Tablespoon unsalted butter

By Leslie Blythe Italian, Side dish, Vegetarian Boiling, Simmering

May 20, 2015

Usually, I hate polenta, but I love this Creamy Parmesan Polenta recipe! It's so rich and creamy. It's really good to serve with short ribs.

Prep: 10 mins
Cook: 15 mins
Yields: 6 Servings

Ingredients

4 cups chicken stock, preferably homemade

2 clove garlic, minced

1 cup yellow cornmeal, preferably stone-ground

1 Tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan cheese, plus extra for serving

¼ cup crème fraîche

2 Tablespoon unsalted butter

Directions

1Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring.

2Off the heat, stir in the Parmesan, crème fraîche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

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