This Creamy Polenta Recipe with Parmesan and Herbs will become your new favourite method of making polenta. Period. It has a creamy, oozy consistency due to the added butter and parmesan cheese, but also fragrant because of the addition of the chives, parsley and nutmeg. What is it not to like about it?!
My first memories of polenta take me back to my grandparents, back in Romania. They lived a simple life, in the countryside, and food was in close relationship with what they were producing.
As a consequence of working the land, plenty of corn was available, therefore, polenta was served with most meals. Meat, fried fish, stews or vegetables are just a few ingredients that completed a dish served with polenta. Most often than not, it was sprinkled with a bit of sugar and served as dessert with a glass of fresh milk.
Even though it was so common and readily available, I just couldn’t make it likeable to my palate. I was a “bread” kind of gal and there was no way around it! Fast forward to today, after spending years living in Italy, this creamy polenta recipe has totally changed the way I am seeing polenta and it’s something that I actually look forward to.
What is Polenta made out of?
Polenta is made out of ground maize. Nowadays, it can be found on the shelves in two different forms: instant (quick-cook) polenta or in a more coarse form which, of course, takes longer to cook.
For this Creamy Polenta Recipe you will need the following:
- Polenta: I am using the instant type, however, a coarse polenta will work too. The only difference is in the cooking time. Check the packaging for instructions.
- Water: Bring a pot with 1 litre of water to a boil, then reduce the heat and slowly start adding the ground maize, stirring constantly with a wooden spoon or a balloon whisk.
- Butter: The butter will add flavour to the dish and help create that creamy texture.
- Parmesan: Together with the butter, the parmesan cheese contributes to the oozy consistency and provides extra umami (umami = essence of deliciousness!) You will add this once the polenta is already cooked through.
- Herbs: Use chives & parsley for freshness and an added delicate flavour.
- Nutmeg: I feel that nutmeg pairs really well with the rest of the ingredients and I absolutely love the nutty flavour. If you are not a fan, then skip it and season only with salt and pepper.
- Salt & Pepper: Season according to taste at the very end. After you mixed in the butter, parmesan, herbs and
Creamy Polenta with Parmesan and Herbs
This Creamy Polenta Recipe with Parmesan and Herbs will become your new favourite method of making polenta. Period.
It has a creamy, oozy consistency due to the added butter and parmesan cheese, but also fragrant because of the addition of the chives, parsley and nutmeg.
Ingredients
- 1 litre water
- 200 g instant polenta
- 50 g parmesan cheese, grated
- 50 g unsalted butter
- 1/2 teaspoons ground nutmeg
- 5 g chopped chives
- 5 g chopped parsley
- salt
- pepper
Instructions
- Bring a pot with 1 litre of water to a boil. Then, reduce to medium heat and start adding the polenta gradually whilst stirring vigorously using a wooden spoon or a balloon whisk to stop any lumps from forming.
- Continue cooking the polenta gradually according to the packaging instructions. You know that the polenta is ready when it comes off easily from the walls of the pot.
- Remove from the heat and add the butter, parmesan and herbs. Stir to combine.
- Season with salt, pepper and nutmeg and serve immediately.
Notes
Serve it with:
- Chicken
- Pork
- Fish
- Vegetables
- Grilled cheese (such as halloumi)
- Sausages
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