EASY PEASEY CHEESY POLENTA

I remember the first time I tried polenta. I was in my late teens and had been invited to have dinner at my Italian friend’s house. His mother poured this steaming yellow porridge-like mixture onto my plate. On top of which, she spooned a hearty meat ragu. I was then handed a chunk of Parmigiano Reggiano cheese and encouraged to grate it generously on top. I was hooked at first bite! It was pure creamy goodness. To this day cheesy polenta remains one of my all-time favorite comfort foods, right up there with mashed potatoes and mac and cheese.

Now back then I had no idea what polenta was. I naively assumed it was made out of some exotic ingredient called… well, “polenta”. Learning that the main ingredient was something as common and inexpensive as cornmeal was a revelation. Not only is it easy to find on most grocery store shelves but it’s practically dirt cheap as well which explains why polenta became such a common peasant food recipe in northern Italy. After all, the definition of peasant food is food that’s made from accessible and inexpensive ingredients.

WHAT INGREDIENTS DO I NEED TO MAKE POLENTA?

To make this cheesy polenta you just need a few simple ingredients. Most of which you probably already have in your pantry.

• Cornmeal – For the best results I recommend using a medium grind polenta (fine will also work).
• Chicken broth – I prefer to use a low-sodium broth and adjust the salt levels at the end.
• Butter
• Parmigiano Reggiano – Grated.

HOW IS POLENTA MADE?

The classic recipe for polenta is 1 part cornmeal to 4 parts liquid. A lot of recipes call for using a course cornmeal but I prefer using a finer grind. The only thing you have to look out for is that finer cornmeal will lump easier so you have to be extra cautious when adding it to avoid getting lumps. On the plus side finer cornmeal will cook a little faster so is great when you’re trying to get dinner on the table quickly.

The first step is to bring the liquid to a rapid boil. When it’s boiling, add the cornmeal in a very slow stream a little at a time. Be sure to whisk it in well before adding more. I find using a wire whisk helps to prevent lumps better than a wooden spoon. Next, turn the heat down and cook the cornmeal for about another 10 minutes while continuing to stir. Once the polenta is the consistency of thick porridge, add some butter and cheese and stir until fully melted. Add S&P to taste and serve.

Tips And Tricks For Success

• Be sure to pour the cornmeal into the boiling broth in a slow stream while constantly stirring. This will help prevent lumps. I like to use a whisk to stir.
• Stir frequently during cooking.
• Make sure to not overcook the polenta or it will become firm. You want to cook it only to the consistency of porridge before adding the butter.

VARIATIONS;

If you’d like to make this dish vegetarian you could always use vegetable broth or even water if you don’t have broth on hand. I sometimes make it with a mixture of 1/2 broth and 1/2 water. You can also swap out the Parmigiano for a Pecorino or another hard cheese if you’d like. And if you’re feeling very indulgent adding some shaved truffles would take it to the next level of yummy goodness. If fresh truffles aren’t quite in your budget, some truffle oil or cream will add a little of that truffle goodness without the extra $$!

FREQUENTLY ASKED QUESTIONS;  

What Is Polenta? Polenta is a northern Italian peasant dish made out of ground corn. The creamy, porridge like mixture was popular among farmers due to its accessable and inexpensive ingredients.  

What To Serve Polenta With? My favorite way to serve this polenta is topped with a hearty meat ragu like my favorite Bolognese recipe or smothered with a simple tomato sauce and some of my tasty meatballs pictured below. You can find the recipe here. Another way to serve polenta is to pour the hot mixture on a large, clean cutting board or into a rimmed baking dish and let it cool. Once it has cooled it will firm up and can be cut into squares. The squares can be eaten at room temperature or fried and topped with a little meat or vegetable ragu and served as an appetizer. Another delicious topping is mushrooms sauteed in a little EVOO with garlic and parsley. Whatever way you serve it, don't forget to pass the Parmigiano Reggiano to grate on top for a little extra cheesy goodness. 
                                                                                                                                            

Easy Peasy Cheesy Polenta

Velvety polenta infused with cheese, a decadent side dish offering a perfect balance of creamy texture and savory indulgence.

www.comfortandpeasant.com

5 from 8 votes

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Italian

Servings 4

Ingredients

  

• 944 ml (4 cups) low-sodium chicken broth
• 120 g (1cup) fine cornmeal
• 80 g (4 tbsp) unsalted butter
• 180 g (1 1/2 cups) finely grated Parmigiano Reggiano (packed)
• salt & pepper to taste

Instructions

 

• Bring chicken broth to a boil over medium-high heat.
• Very slowly whisk in the cornmeal a little at a time making sure to work out any lumps before adding more.
• Turn heat to low & continue to stir with a wooden spoon for another 10 minutes or until mixture will just hold a shape but is not overly firm. It should be the texture of soft mashed potatoes. Not runny but not firm either.
• Stir in butter & then Parmigiano Reggiano. Stir until cheese is melted & fully incorporated.
• Add salt & pepper to taste.
• Serve immediatley or pour into flat dish & cool until firm.

Notes

Serve alongside a meat or vegetable ragu or meatballs with tomato sauce. Alternatively, you can also pour the mixture into a flat 9×9 baking dish and let it cool until it becomes firm. Then cut into squares & top with tomato sauce & cheese, sauteed mushrooms or vegetables, and serve as an appetizer. 

See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process. 

Keyword broth, butter, cheap, cornmeal, Easy, Parmigiano Reggiano Cheese, quick, simple

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And if you’re looking for more Italian recipes check out my favorite Classic Bolognese Sauce and my Italian Meatballs With Sauce.