Description
This creamy, cornmeal-based dish is totally worth the time and effort. At the end, I stirred in heavy cream and parmigiano reggiano.
Ingredients
Scale
- 1 quart chicken or vegetable broth
- 1 cup stone-ground yellow cornmeal
- ¼ cup heavy cream
- ½ cup Parmigiano Reggiano, freshly grated
- 2 tbsp butter
Instructions
- Start whisking: Bring broth to a boil in a medium pot. Slowly stream in cornmeal, whisking constantly for 2-3 minutes or until thickened. Reduce heat to low and stir with wooden spoon every 5-10 minutes.
- Stir & serve: Cook for a total of 40-50 minutes or until very smooth and creamy. Stir in heavy cream, cheese and butter. Serve with stewy or saucy dishes, such as my Coq Au Vin Blanc, Red Wine Braised Short Ribs, or Braised Sausages in Tomato Basil Sauce. Enjoy.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Side
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of polenta
- Calories: 279
- Sugar: 1g
- Sodium: 1060mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 33g
- Protein: 9g