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Creamy polenta
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5 from 4 votes

Creamy polenta

This rich and creamy polenta is an easy and delicious side dish that requires minimal attention. Serve topped with mushroom ragu or alongside vegetables, fish or poultry.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: asiago cheese, cornmeal, milk
Servings: 8
Calories: 165kcal
Author: Veronique Eichler

Ingredients

Instructions

  • Combine milk, vegetable broth , salt, pepper and cornmeal in a saucepan
    Creamy polenta
  • Bring to a boil over high heat, stirring frequently until polenta thickens enough that it starts to spit.
  • Reduce heat, cover, and continue to cook for about 30 minutes. Stir frequently with a spoon or silicone spatula, scraping the bottom to prevent scorching. Polenta is ready when it becomes thick and pulls away from the sides of the pan but remains runny.
  • If polenta forms lumps, beat vigorously with a stiff whisk to remove.
  • If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.
  • Turn the heat off. Add cheese and olive oil and stir with a whisk until smooth and creamy.
    creamy polenta
  • Serve right away.
  • Alternatively, you can spread it into an oiled baking sheet and let it firm up as it cools, then cut it into squares or circles. Refrigerate or freeze for later use. To reheat, place on the grill or saute in a tablespoon of olive oil for a few minutes

Nutrition

Calories: 165kcal | Total Carbohydrate: 18g | Protein: 6g | Total Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 274mg | Potassium: 153mg | Dietary Fiber: 2g | Total Sugars: 4g | Vitamin A: 109IU | Vitamin C: 1mg | Vitamin D: 1µg | Calcium: 146mg | Iron: 1mg | Includes Added Sugar: 0g