Why This Velvety Smooth Italian Polenta Should Be Your New Favorite Side Dish
Tired of the same old side dishes? Get ready to transform your dinner table with this incredible Creamy Parmesan Polenta! Forget everything you thought you knew about polenta; this recipe delivers a velvety, rich, and utterly comforting dish that's surprisingly simple to master. Whether you're pairing it with another side dish or enjoying it as a stand-alone vegetarian meal, this Italian classic is about to become your new go-to.
/>What is Polenta? (And Why Creamy Matters!)
Polenta is a traditional Italian dish made from boiled cornmeal. While it can be served firm and grilled, this recipe focuses on creamy polenta – a luscious, soft version that melts in your mouth. The secret to its irresistible texture lies in the type of cornmeal, the liquid used, and the patient stirring, all culminating in a dish infused with savoury Parmesan cheese.
🥣 Ingredients
140-160 g medium-ground Polenta (Cornmeal) (Note: Use quality coarse or medium-ground; avoid instant.)
950 ml of chicken or vegetable stock
2 tbsp Unsalted Butter
8-10 fresh Sage Leaves
1/2 cup freshly grated Parmesan Cheese
Salt and freshly ground Black Pepper, to taste
How to Make Creamy Parmesan Polenta
⭐️ Prep Time: 5 minutes
⏱ Cook Time: 30-40 minutes
🍴 Serves: 4
Instructions
Follow these easy steps to achieve polenta perfection. Patience is a virtue here – slow and steady wins the creamy race!
1. Bring Liquid to a Simmer: In your heavy-bottomed saucepan, combine the stock and water (or just stock). Bring it to a gentle simmer over medium heat. Season with a good pinch of salt.
2. Whisk in Polenta: Slowly, in a thin stream, whisk in the polenta. Continue whisking constantly for the first 2-3 minutes to prevent lumps.
3. Simmer & Stir: Reduce the heat to low. Let the polenta gently simmer, stirring frequently (every 2-3 minutes) with a wooden spoon or whisk. This slow cooking allows the grains to soften and release their starch, creating that coveted creamy texture. Continue for 25-35 minutes, or until the polenta is thick, tender, and pulling away from the sides of the pot.
4. Prepare the Browned Sage Butter: When the polenta is nearly finished (around the 25-minute mark), melt the 3 tablespoons of butter in a small skillet over medium heat. Add the sage leaves. The butter will foam and then the milk solids will start to turn golden brown and smell nutty. Cook until the butter is a rich, nutty brown (beurre noisette) and the sage leaves are crispy. Remove the skillet from the heat immediately to stop the cooking.
5. Finish with Flavour: Remove the polenta pot from the heat. Pour the browned sage butter and the crispy sage leaves into the polenta. Stir until the butter is fully incorporated. Next, fold in the freshly grated Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.
What to Serve With Polenta? My Top Recommendation! 🍽️
This Creamy Parmesan Polenta is the ultimate versatile side dish, but it truly shines when paired with something savoury and spicy! We highly recommend serving it alongside Prawns with Chilli Pak Choi. The richness of the polenta perfectly balances the vibrant heat of the chili prawns, creating a spectacular meal.
🌶️🦐 Get the Prawns recipe here: