Ina Garten Creamy Parmesan Polenta Recipe
Ina Garten’s Creamy Parmesan Polenta is a smooth and creamy dish made by slowly cooking cornmeal with milk, chicken stock, and butter, then enriching it with grated Parmesan cheese. This classic Italian-inspired dish is flavorful, versatile, and easy to prepare.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4
- Category: Side Dish
- Method: Simmering
- Cuisine: American
Ingredients
- Cornmeal (polenta): 1 cup.
- Chicken stock: 4 cups (low-sodium preferred).
- Whole milk: 1 cup.
- Unsalted butter: 4 tablespoons.
- Grated Parmesan cheese: 1/2 cup, freshly grated.
- Salt: 1 teaspoon, or to taste.
- Black pepper: 1/4 teaspoon, freshly ground.
- Optional garnish: Fresh herbs like parsley or thyme.
Instructions
Step 1: Heat the liquids
- In a medium saucepan, combine the chicken stock and milk. Bring to a gentle simmer over medium heat.
Step 2: Add the cornmeal
- Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
Step 3: Cook the polenta
- Reduce the heat to low and cook the polenta, stirring frequently, for 20–25 minutes or until it reaches a smooth, creamy consistency.
Step 4: Stir in the butter and cheese
- Remove the saucepan from heat and stir in the butter and grated Parmesan cheese. Mix until fully melted and incorporated.
Step 5: Season and serve
- Season with salt and freshly ground black pepper to taste. Transfer the polenta to a serving dish and garnish with fresh herbs if desired. Serve warm.