This Easy Parmesan Polenta is a nice alternative to potatoes or rice as a side dish. My dubious of new foods husband took a taste and was an instant fan. Plus it takes less than a half-hour to prepare!
Easy Parmesan Polenta
This cheesy Parmesan Polenta recipe from Giada DeLaurentis drew an “Outstanding” rating from the hubby. Hard to believe he thought polenta was a chicken dish, but that was good for a giggle. I’ll leave the cooking terms as the area of my expertise, and he can worry about coronary arteries and such instead.
I first had this glorious polenta at our book club’s summer dinner and it took only about a half-hour from start to finish when I recreated it at home. I whipped it up as Bill lit the charcoal for our grilled pork tenderloins, then placed slices of the pork over the polenta in lieu of mashed potatoes.
Tips for Making This Cheesy Polenta
As a precaution, never knowing if a new dish will be a hit with the picky spouse, I only made a half recipe. This can easily be doubled. I’m sure you’ll be able to make it all disappear.
And as a novice polenta maker, I had a few undercooked specks, so make sure to turn your burner down to low after the cornmeal is added to the water. It really didn’t deter from the overall results; we both loved it! With a nip in the air, we can turn on our ovens and offer warm comfort foods. This Easy Parmesan Polenta definitely qualifies.
Side Dishes You’ll Love:
- Spinach Rice Casserole
- Mushroom Risotto
- Italian Rice with Toasted Almonds
- Easy Sweet Corn Casserole
- Cauliflower Bacon Gratin
- Cheesy Potato Galette
- Herb Garlic Bread
- More Side Dish Recipes
- 4 1/2 cups water
- 1 1/2 teaspoons salt, plus extra for seasoning
- 1 1/4 cups yellow cornmeal or polenta
- 3/4 cup freshly grated Parmesan
- 3/4 cup whole milk, at room temperature
- 5 tablespoons butter, at room temperature, cut into 1/2-inch pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- Freshly ground black pepper
- Bring the water to a boil, then add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, whisking often, till the mixture thickens and the cornmeal is tender, about 15 to 20 minutes.
- Take pan off the heat and whisk in the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste.
Recipe from Giada DeLaurentis
Amount Per Serving: Calories: 423Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 66mgSodium: 1569mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 11g