A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.
How to Make Creamy Polenta?
Couldn't be easier, just remember the ratio, 4:1. Meaning, 4 cups of liquid (chicken or vegetable stock)cornmeal to 1 cup of polenta.
Cornmeal can take on lots of flavors, so don't be afraid to get in there. For instance, use stock instead of water and start with sauteed aromatics, such as shallots and garlic, which just intensify the polenta flavor even more.
Start by sauteing chopped shallots in olive oil for 3-5 minutes until softened but not browned. Then add in the garlic and herbs and cook for another minute.
Pour in stock and bring to a boil. Lower heat and whisk in cornmeal. Continue whisking for a good 5 minutes until the polenta thickens up.
Continue whisking and add in the grated Parmesan cheese, butter and cream and whisk to incorporate. Add salt and pepper and taste for seasoning.
What to Serve with Creamy Polenta?
What I love so much about polenta, is that it's the perfect accompaniment to a hearty main dish, such as my braised osso buco recipe or wine braised beef short ribs would be fantastic with this creamy polenta!
For a vegetarian option, I would saute a bunch of wild mushrooms with garlic and red wine and pike them on top of the parmesan polenta.
A Few Tips on Cooking Polenta
- Polenta is a blank canvas so use aromatics to increase it's flavor potential, such as stock, shallots, garlic and fresh herbs.
- As the polenta cools, it will thicken up. Add a bit more stock or cream and whisk it to thicken.
- To re-heat creamy polenta, just whisk in more stock or cream over low heat until it loosens and gets creamy.
- Parmesan is classic in cheesy polenta, but other cheeses such as shredded gouda and gruyere would be fantastic
- If you don't have heavy cream, sour cream or full fat yogurt is a good substitute.
Creamy Parmesan Polenta with Thyme
LittleFerraroKitchen.com
Ingredients
- Olive oil for drizzling
- 1 small shallot finely chopped
- 2 garlic cloves finely chopped
- 3-4 sprigs of fresh thyme leaves removed + more for garnish
- 1 teaspoon red pepper flakes optional
- 4 cups chicken or vegetable stock
- 1 cup cornmeal
- ½ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon unsalted butter
- 3 tablespoon heavy cream
Instructions
- In a small to medium sized pot over medium heat, drizzle with olive oil and add chopped shallot. Saute for 2-3 minutes until color just starts to change, but not too dark.
- Add the chopped garlic, thyme leaves and red pepper flakes, if using and saute for another minute.
- Pour in stock and bring to a boil. Once boiling, whisk in cornmeal and reduce heat to low-medium, if needed.
- Continue whisking for a good 5 minutes until polenta thickens. Then whisk in grated Parmesan, salt and pepper, butter and heavy cream.
- Continue whisking and turn heat off. Taste for seasoning and adjust as needed.
- When serving, garnish with an extra drizzle of olive oil, thyme leaves and a grating of Parmesan cheese.
Video
Notes
- Polenta is a blank canvas so use aromatics to increase it's flavor potential, such as stock, shallots, garlic and fresh herbs.
- As the polenta cools, it will thicken up. Add a bit more stock or cream and whisk it to thicken.
- To re-heat creamy polenta, just whisk in more stock or cream over low heat until it loosens and gets creamy.
- Parmesan is classic in cheesy polenta, but other cheeses such as shredded gouda and Gruyere would be fantastic.
- If you don't have heavy cream, sour cream or full fat yogurt is a good substitute.
New2Cooking says
I made this recipe to go with the Osso Buco recipe. What a perfect combination. This is a quick recipe.
Sue says
I’m confused about the ratio of Liquid to Polenta. Your directions are not at all clear. Please proofread; autocorrect is not our friend! .
Samantha says
Hi Sue! I just re-read the recipe and it does say "4 cups liquid and 1 cup of polenta". I also re-read the post and it says "4:1 ratio, as in 4 cups of liquid to 1 cup of polenta". I'll be happy to help and re-write the content if it makes it read easier, but I need to know what line needs to be changed. You can contact me at ferrarokitchen@gmail.com. Thank you!
Suzi says
Just a little heads-up from someone who enjoys your blog so much . . . At the beginning of the Polenta blog, the 4:1 ratio shown is the reverse of what you meant to say.
I'm copying it here for you so you can change it: "How to Make Creamy Polenta? Couldn’t be easier, just remember the ratio, 4:1. Meaning, > 4 cups of cornmeal to 1 cup of liquid < (chicken or vegetable stock)".
Not to worry. These little things happen to us all! : )
Samantha says
Hi Suzi!! Thank you so so much for spotting that!! Changing ASAP! 🙂
Annette Allen says
Just clicked link to this recipe for Polenta as I wanted something more than just coagulated cornmeal. I am feeding my son Ploenta for the forst time so wantted it to be a great flavor hit - I believe this has hit the mark. The recipe is delicious. We will be soaking it Osso Bucco tonight. Yum.