Creamy Polenta
This delicious Creamy Polenta is a great Italian side dish to pair with many proteins and a nice change from potatoes, pasta, rice, etc.
Ingredients
- 3 tbsp. butter, divided tips & tricks
- 2 tbsp. shallots, finely chopped
- 1 large clove garlic, pressed
- 1/2 tsp. dried rosemary, chopped
- 1/8 tsp. cayenne pepper
- 4 1/4 cups low-sodium chicken broth (substitute vegetable broth)
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 cup fine-grind cornmeal Footnote
- 2 tbsp. 35% heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 tsp. sweet paprika optional
- 1 sprig parsley, for garnish tips & tricks
Directions
- In an 8-quart pot over medium heat, add 1 tablespoon of butter and when it starts sizzling, add finely chopped shallots and sauté for 1 minute.
- Add garlic and sauté it for only 30 seconds. Add dried rosemary and cayenne pepper and stir continuously for 30 seconds.
- Pour in chicken broth, stir, increase the heat to medium-high and season with salt and pepper; bring the mixture to a boil.
- When the liquid is boiling, in a slow stream, add cornmeal whisking constantly.
- Reduce the heat to medium-low and add the remaining 2 tablespoons of butter and heavy cream. Whisk until nicely blended and then switch back to a wooden spoon, stirring constantly for a couple minutes.
- Reduce the heat to low and cook for 15 minutes, stirring every 5 minutes, giving it a good stir.
- When time is up, add cheese and stir once again until well mixed. Serve immediately and if desired, sprinkle on some paprika and garnish with a sprig of parsley.
Notes
Footnote: Technically polenta should be made with medium to coarse grind but I prefer the fine one as it cooks quicker. If using otherwise, you'll have to cook it longer, about 30 to 45 minutes