YUM! Measure out milk, water and salt into a medium saucepan. I used 2% milk and it still came out creamy. we will definatly repeat. This was sooo easy and very tasty. Original recipe source for polenta: https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/. Chef Emeril Launches Kicked Up Footwear Line, Join Chef Emeril Lagasse as he teaches you how to make his signature dishes, Emeril's Table: Coffee: Sneaky Flavor Enhancer Savory Dishes, 1 1/2 teaspoons minced fresh thyme leaves. Oh well. I hope you will consider trying this easy and delicious recipe for parmesan polenta, and trust you will enjoy serving it with a variety of meals! Once the polenta begins to thicken, turn the heat down to SIMMER. Great flavor and nicely rich! If your polenta is thick and no longer pourable, add an additional 1/2 cup of water or milk and whisk it to combine. Amount Per Serving (1 (1/6th of total)). Excellent and easy. Save my name, email, and website in this browser for the next time I comment. This was my 1st attempt at polenta and it was a hit. Have a GREAT day! Stir polenta well, until all ingredients are fully incorporated. I followed the recipe exactly and was very pleased with the results. https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/. Turned out fab. Its so much simpler that peeling all those shallots (and cheaper). Stir the parmesan polenta well, until all ingredients have become fully combined. Bring first 4 ingredients to boil in heavy large saucepan over high heat. A great base polenta. this recipe makes a lot of polenta but it's so good! Yep… ya gotta do BOTH at the same time (it’s important)! There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list. SLOWLY add the cornmeal to the boiling liquid, whisking continually while you add the cornmeal. Whisk in cheese and serve. Bring liquid to a boil on medium high heat. I have read and accepted the Privacy Policy *. I really liked the combination of milk & broth - wasn't as flavorless as just broth or water, but not crazy heavy. So creamy and delicious. As you can see in the photos below, I have prepared it to serve with a chicken and broccoli meal, AND as to serve with my delicious recipe for beef short ribs. You need to do BOTH at the same time! This was my time to make polenta, this recipe was both tasty and easy to prepare. Mmmmm. Faith, Family, Fun… and Great Food, Prepared With Love. I used a le creuset heavy pan and a silicone coated flat whisk and no scorching or sticking at all (I did have to stir in about a cup of boiling water halfway through cooking as it was getting wayyyy too thick). I'm just starting with polenta and often find it be bland and lacking. Add the butter and freshly grated Parmesan cheese to the thickened polenta. This was my first time making polenta and everyone loved it! Will try next time with added some cooked shitake Mushrooms. * Percent Daily Values are based on a 2000 calorie diet. Continue to whisk while it cooks for 2-3 minutes, just until polenta begins to thicken. Once polenta starts to thicken, turn heat down to SIMMER. Looking forward to frying the leftovers for breakfast! Still tasted great! Bring first 4 ingredients to boil in heavy large saucepan over high heat. Delicious. Cook the polenta, whisking or stirring often, until it becomes thick (but still creamy!). Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. One final note: unless you are using unsalted broth, the tsp of salt would likely be overkill (even the low salt broths are salty, and parmesan is as well). this site..pure bliss. Definitely making this again. When it's just for me to enjoy through a work week, I've simplified the recipe by using chix thighs, and instead of shallots, I use 1 bag of frozen pearl onions (thawed before sauteing) w/2 cloves of garlic near the end of sauteing. Click here for instructions on how to enable JavaScript in your browser. I added sauteed mushrooms and a heaping handful of shredded smoked gouda - delicious. If the polenta is runny/watery, it has not cooked long enough. I used low fat milk instead of whole but otherwise followed the recipe and it was wonderful. Your email address will not be published. I halved the recipe; I did not add butter as I did the first time; I added 1 1/2 ounces of parm. To Finish The Creamy Parmesan Polenta. And I always serve over/with parmesan polenta(there's great recipe for it here on Epi). Added 1/4c grated Gruyere. Stir the parmesan polenta well, until all ingredients have become fully combined. So so good. Gradually whisk in cornmeal. I made this over at a friend's house who does not own a whisk. SLOWLY add cornmeal to the boiling liquid, whisking continually while you add it. Continue to whisk while you cook this mixture for 2-3 minutes, just until the polenta begins to thicken. You can find all of my side dish recipes in the Recipe Index, located at the top of the page. For extra flavor in your parmesan polenta, substitute the water for chicken stock. Really good. Add butter and fresh grated Parmesan cheese to thickened polenta. Bring the liquid to a boil over medium high heat. The Parmesan Cheese in this dish just gives the polenta a little something extra. Required fields are marked *.

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