Teresa's Recipes
Creamy Parmesan Polenta
Indulge in the comforting richness of creamy Parmesan polenta, a classic Italian dish that brings warmth and satisfaction to any meal. This velvety polenta is made with simple ingredients yet results in a luxurious texture, perfectly complementing grilled meats, roasted vegetables, or hearty stews. Historically, polenta has its roots in ancient Italy, serving as a staple food for peasants and evolving into a beloved dish enjoyed by all. The nuttiness of the cornmeal, combined with the sharpness of Parmesan cheese and a touch of butter, creates a harmonious blend that will leave your taste buds singing.
Ingredients
- 4 cups Water
- 1 cup Polenta (cornmeal)
- 2 tablespoons Butter
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil (optional, for drizzling)
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 10g
- Carbs: 28g
- Protein: 6g
- Sodium: 450mg
- Sugar: 0g
Instructions
- In a large saucepan, bring the water to a vigorous boil over medium-high heat.
- Once boiling, slowly whisk in the polenta, stirring constantly to prevent lumps from forming.
- Immediately reduce the heat to low. Continue to simmer the polenta, stirring occasionally, for about 20 minutes, or until it thickens and becomes creamy.
- Stir in the butter, grated Parmesan cheese, salt, and freshly ground black pepper until everything is well combined and creamy.
- Remove the polenta from heat and let it rest for a few minutes to allow it to thicken further.
- For an extra touch, drizzle with olive oil before serving, if desired.
- Serve the creamy Parmesan polenta warm as a delightful side dish alongside your favorite main courses.
Tips
- For a more flavorful polenta, consider using chicken or vegetable broth instead of water.
- Feel free to experiment with different cheeses such as Gruyère or goat cheese for a unique twist.
- For added texture, stir in sautéed mushrooms or roasted garlic before serving.