Creamy Polenta

Instructions

1. Sauté the aromatics : Place a medium-sized pot over medium-high heat. Add the olive oil and cook the diced onions and minced garlic until they are browned and fragrant, about 3 to 7 minutes.
2. Boil the liquid : Pour your chosen cooking liquid into the pot and bring it to a rolling boil.
3. Whisk in the cornmeal : Once boiling, turn the heat down to medium-low. Slowly pour in the cornmeal while vigorously stirring with a whisk to prevent lumps.
4. Simmer and thicken : Continue to cook, stirring frequently, for about 15 to 20 minutes until the mixture thickens and the cornmeal is tender.
5. Add the finishes : Turn the heat down to low. Stir in the butter, parmesan cheese, salt, and pepper until completely melted and combined. Cook for an additional 5 minutes.
6. TGarnish and serve : Remove from the heat. Top with a garnish of extra parmesan and fresh parsley. Serve hot.

💡 Notes

• Liquid choices : Chicken or vegetable stock will add a much deeper, savory depth of flavor than plain water.
• Lump prevention : The secret to smooth polenta is pouring the cornmeal in a very slow, steady stream while whisking continuously.
• Texture adjustment : If the polenta becomes too thick before the cornmeal grains are fully tender, simply whisk in an extra 1/2 cup of warm liquid to loosen it up.
• Leftovers tip : Polenta will firm up firmly as it cools. You can pour leftovers into a baking dish, let them set in the fridge, slice them into rectangles, and pan-fry them in olive oil until crispy.