Peruvian & World Recipes

Creamy Polenta

Creamy Polenta
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Creamy Polenta

Course: First CourseCuisine: Italian

Indulge in the rich flavors of Creamy Polenta, a luscious dish crafted from dry polenta simmered in low-sodium broth, enriched with whipping cream, butter, and Parmigiano-Reggiano. Seasoned to perfection with fine salt and finely ground black pepper, it's a velvety delight for your palate.

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Ingredients

  • 6 cups chicken or vegetable low sodium or unsalted broth/stock

  • 1 tsp fine salt

  • 1 tsp finely ground black pepper

  • 1 cup dry polenta

  • 1/2 cup whipping cream

  • 2 Tbsp unsalted butter

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

  • Bring broth and salt to a boil in a large saucepan; pour polenta slowly into boiling broth (as if the polenta is raining), whisking constantly until all polenta is stirred in and there are no lumps.
  • Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. The Polenta mixture should still be slightly loose. Cook for 30 minutes, whisking every 3 to 5 minutes. Polenta is done when the texture is creamy, and the individual grains are tender.
  • When the polenta is cooked and thick; add cream and stir with a spoon.
  • Turn off heat and gently stir butter into polenta until butter partially melts; mix Parmigiano-Reggiano cheese into polenta until cheese has melted, stir and taste for salt before plating into a serving bowl.

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