Easy, Creamy Polenta Recipe
A luxurious creamy Polenta recipe, with butter and Parmigiano-Reggiano for added flavor.
Cook Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 4
Calories 166 kcal
- 4 cups Chicken Broth, can use vegetable broth or water if vegetarian
- 1 cup Polenta
- 3 tablespoons Butter
- ¼ cup Parmigiano-Reggiano cCheese
- Salt, to taste
- Black Pepper, to taste
In a large saucepan over medium heat, bring chicken broth to a boil.
Whisk in the polenta slowly and stir well with a wooden spoon, until there are no lumps.
Reduce the heat and cook until the polenta thickens (about 5 mins).
Cover and cook for another 30 mins, remember to stir every few minutes. You’ll know when it’s done when the texture is creamy.
Remove from heat.
Stir in butter and Parmigiano-Reggiano.
Season with salt and pepper to taste.
Divide polenta into four plates and serve.
- Add more broth into the sauce while cooking, if needed. The sauce needs to be thick when ready.
- Garnish with rosemary leaves.
Calories: 166kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 872mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 1mg