Sandra Ina Garten Creamy Parmesan Polenta Recipe is a silky Italian side dish made with yellow cornmeal and chicken stock. This cheesy mash uses whole milk and unsalted butter for a smooth texture that pairs with braised meats.
This is one of those recipes that looks harder than it is. The whole thing comes down to how you add the grains to the liquid. The first time I made this, I dumped the cornmeal in all at once and spent twenty minutes trying to squash lumps against the side of the pan. Now I pour it in a thin, steady stream whilst whisking like my life depends on it.
The chicken stock is doing more work than you’d think. Without it, the polenta tastes flat and a bit like plain porridge. Using stock instead of just water gives the corn a savoury depth that carries the weight of the Parmesan. I often make this when I’ve got a stew bubbling away because it soaks up juices better than mashed potatoes.
Ina Garten Creamy Parmesan Polenta Recipe Ingredients
- 160g (5.5oz) coarse cornmeal (polenta)
- 1 litre (35fl oz) chicken stock
- 250ml (9fl oz) full-fat milk
- 60g (2oz) unsalted butter
- 50g (1.5oz) freshly grated Parmesan cheese
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
How To Make Ina Garten Creamy Parmesan Polenta Recipe
- Heat the liquids: Pour the chicken stock and full-fat milk into a medium saucepan and set the hob to medium heat. Bring the mixture to a gentle simmer until you see small bubbles breaking the surface.
- Add the cornmeal: Turn the heat down to low and gradually whisk in the cornmeal in a slow, constant stream. Keep stirring the whole time to make sure the grains don’t clump together in the hot liquid.
- Cook the polenta: Continue to cook the mixture for 20 to 25 minutes whilst stirring frequently with a wooden spoon. You’ll know it’s ready when the grains are soft to the bite and the mixture pulls away slightly from the sides of the pan.
- Finish with butter and cheese: Take the pan off the heat and add the unsalted butter and grated Parmesan cheese. Stir the pot vigorously until the butter has melted and the cheese is fully mixed in.
- Season and serve: Add the salt and black pepper and stir once more to combine. Spoon the polenta into warm bowls immediately whilst it’s still pourable and smooth.
Recipe Tips
- Use coarse cornmeal. Look for packets specifically labelled as “polenta” rather than fine corn flour to get the traditional texture.
- Whisk in a stream. Pour the grains from a height in a thin line to help them hydrate separately and avoid a lumpy mess.
- Stir the bottom. Use a heavy wooden spoon to scrape the base of the pan every few minutes so the corn doesn’t catch and burn.
- Check the consistency. If the polenta looks too thick before the grains are soft, add a splash of warm water or stock to loosen it.
- Grate your cheese fresh. Pre-grated Parmesan contains anti-clumping agents that stop it from melting smoothly into the sauce.
- Warm your serving bowls. Polenta sets very quickly as it cools, so using warm dishes keeps it creamy for longer at the table.
What To Serve With Creamy Parmesan Polenta
This smooth base is the natural partner for slow-cooked beef short ribs or a thick lamb shank. The saltiness of the Parmesan works well with roasted portobello mushrooms or a tray of Mediterranean vegetables.
You can also serve it under a ladle of rich tomato ragù or alongside grilled Italian sausages. It’s a great alternative to mash when serving garlicky sautéed kale or spinach.
How To Store Creamy Parmesan Polenta
Fridge
Store leftovers in an airtight tin for up to 4 days. The polenta will set into a firm block as it chills, which is normal for this type of corn dish.
Reheat
Place the set polenta in a saucepan with a few tablespoons of milk or stock over low heat. Whisk it firmly as it warms up to break up the block and return it to a creamy state.
Freeze
Do not freeze this dish as the dairy will separate and the corn texture becomes grainy and watery when defrosted. It’s much better to make it fresh or keep it in the fridge.
Ina Garten Creamy Parmesan Polenta Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 280 kcal
- Protein: 7g
- Fat: 14g
- Carbohydrates: 30g
- Sugar: 3g
- Sodium: 600mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but you’ll lose the savoury base flavour, so make sure you add extra salt and perhaps a bit more Parmesan to compensate.
Polenta is traditionally made from yellow flint corn which has a coarser bite, whilst grits usually use white dent corn and have a finer, smoother finish.
It usually means the heat was too low or you need a splash more liquid to help the grains soften properly.
Ina Garten Creamy Parmesan Polenta Recipe
Description
Silky smooth yellow cornmeal simmered in savoury chicken stock and finished with rich butter and sharp Parmesan.
Ingredients
Instructions
- Bring chicken stock and milk to a simmer in a saucepan over medium heat.
- Lower the heat and whisk in the cornmeal in a steady, thin stream.
- Cook for 25 minutes whilst stirring often to prevent sticking or lumps.
- Remove from the hob once the mixture is smooth and thick.
- Stir in the butter and Parmesan cheese until fully melted and combined.
- Season with salt and pepper then serve immediately in warm bowls.
