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Bon Appétit

Creamy Parmesan Polenta

By Dona Kuryanowicz

4.1

(7)

For a vegetarian version, substitute canned vegetable broth for the chicken broth; the result is equally delicious.

Recipe information

  • Yield

    Serves 6

Ingredients

1 1/2 cups water
1 cup yellow cornmeal
2 1/2 cups canned low-salt chicken broth
1 cup grated Parmesan cheese
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter

Preparation

  1. Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes. Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl. Sprinkle remaining 1/2 cup cheese over.

TagsCornmealFlourParmesanCheeseDairySideDinnerNut FreeGluten Free5 Ingredients or FewerWeeknight MealsQuickSimmerBon Appétit
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