Creamy Polenta Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 4 tablespoons unsalted butter, divided
  • 2 shallots, chopped
  • 1 ¼ teaspoon kosher salt, divided
  • 2 cloves garlic, minced
  • 5 cups chicken broth
  • 1 cup cornmeal, preferably coarse-ground
  • ½ teaspoon ground black pepper
  • ¼ cup grated Parmesan cheese
Directions
  1. Preheat the oven to 350 F.
  2. Melt 2 tablespoons of butter over medium-high heat.
  3. Add the shallots to the melted butter with ¼ teaspoon salt. Cook for 3 to 5 minutes until shallots start to soften.
  4. Add the garlic. Cook, stirring, for 30 seconds or until fragrant but not yet browned.
  5. Pour the broth into the pan and turn the heat to high. Let mixture come to a boil.
  6. Slowly pour in the polenta, stirring or whisking constantly. Once all cornmeal has been added, turn off the heat.
  7. Place a lid on the pan and transfer to the oven.
  8. Cook the polenta for 15 minutes.
  9. Remove the pan from the oven, uncover, and stir the polenta.
  10. Replace the lid and return the polenta to the oven for 10 additional minutes.
  11. Remove the polenta from the oven and mix in the rest of the butter along with the Parmesan, remaining teaspoon of salt, and pepper.
  12. Serve warm with tomato sauce (if desired), or press into a baking dish, chill, and slice hardened polenta for frying or sautéing.