Description
Creamy Italian Polenta With Parmesan is a comforting dish that combines the rich flavors of polenta with the creamy texture of cheese and milk.
Ingredients
Scale
- 4 cups vegetable broth (or water for a lighter version)
- 1 cup yellow cornmeal (coarse or medium grind)
- 1 cup whole milk (or unsweetened almond milk for a dairy-free option)
- 3 tablespoons unsalted butter (or olive oil)
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional but recommended)
- ¼ teaspoon red pepper flakes (for a hint of heat)
Instructions
- Start by mincing the garlic. If you prefer a deeper, more mellow garlic flavor, sauté it in a small pan with a bit of butter or olive oil over low heat until fragrant. This step helps remove the raw sharpness and brings out the natural sweetness of the garlic. Set aside.
- In a large saucepan or pot, bring the vegetable broth and milk to a gentle simmer over medium heat. Stir occasionally to prevent the milk from scorching. Heating the liquid before adding the cornmeal ensures a smoother texture and reduces the risk of clumping.
Notes
- For a dairy-free version, substitute whole milk with unsweetened almond milk.
- Adjust the seasoning according to your taste preferences.
- Adding thyme and red pepper flakes enhances the flavor profile of the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Creamy Italian Polenta, Parmesan polenta recipe