Ina Garten Creamy Parmesan Polenta Recipe
This Ina Garten Creamy Parmesan Polenta uses cornmeal, butter, cream, and Parmesan for a smooth, cheesy side dish that’s easy and comforting.
Equipment
- Medium heavy-bottom saucepan
- Wooden spoon or whisk
- Measuring cups and spoons.
- Grater (for Parmesan cheese)
- Serving bowl
Ingredients
- 1 cup polenta coarse cornmeal
- 4 cups water or chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Instructions
Step 1: Bring Liquid to a Boil
- In a medium saucepan, bring the water or chicken stock to a gentle boil. Add salt and reduce the heat slightly to keep it from boiling too aggressively.
Step 2: Add the Polenta Slowly
- Gradually whisk in the polenta, stirring constantly to prevent lumps from forming. This step is key to achieving that smooth, creamy consistency.
Step 3: Cook Gently
- Lower the heat and let the polenta cook slowly. Stir frequently with a wooden spoon, making sure to scrape the bottom of the pan. Over time, it will thicken and become beautifully creamy.
Step 4: Add Butter and Cream
- Once the polenta is soft and fully cooked, stir in the butter and heavy cream. Watch how it transforms into a rich, silky mixture.
Step 5: Add Parmesan Cheese
- Turn off the heat and gently mix in the grated Parmesan cheese. Stir until it melts completely into the polenta.
Step 6: Season and Serve
- Taste and adjust seasoning with salt and pepper if needed. Serve immediately while it’s warm, soft, and creamy.
Notes
- Stir frequently to prevent lumps and sticking
- Use a whisk in the beginning for smoother mixing
- Cook on low heat for the best texture
- Add cheese after removing from heat
- Serve immediately for peak creaminess