Creamy Italian Parmesan Polenta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
240 g coarse ground polenta (cornmeal)
02 -
1 litre vegetable broth or chicken broth
03 -
240 ml whole milk
04 -
120 ml heavy cream
→ Cheeses
05 -
100 g grated Parmesan cheese, plus more for serving
06 -
25 g grated Pecorino Romano cheese (optional)
→ Fat and Aromatics
07 -
60 g unsalted butter
08 -
2 cloves garlic, minced
09 -
15 ml olive oil (optional, for serving)
→ Fresh Herbs and Seasoning
10 -
15 g chopped fresh parsley
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
In a medium heavy-bottomed saucepan, combine vegetable broth and milk. Bring to a gentle simmer over medium heat and keep warm during preparation.
02 -
Slowly whisk coarse polenta into the simmering liquid in a steady stream, whisking constantly to avoid clumping.
03 -
Reduce heat to low. Stir frequently every 5 to 10 minutes and cook for 30 to 45 minutes until polenta is thick and creamy.
04 -
Taste the polenta to confirm it is fully cooked and not gritty. Continue simmering and add more broth if necessary to reach desired consistency.
05 -
While hot, stir in unsalted butter and minced garlic until melted and fragrant.
06 -
Add heavy cream and grated Parmesan cheese. Mix thoroughly until smooth and cheese is completely melted.
07 -
Season with salt and freshly ground black pepper to taste.
08 -
Stir in Pecorino Romano cheese if using, ensuring even distribution.
09 -
Stir in chopped fresh parsley just before serving.
10 -
Serve immediately in warm bowls. Garnish with additional grated Parmesan and a drizzle of olive oil if desired. Finish with extra parsley for freshness.
# Notes:
01 -
Polenta thickens further as it cools; serve promptly to maintain its creamy texture.
02 -
For a richer flavour, substitute vegetable broth with chicken broth.