Skip to main content
Epicurious
Bon Appétit

Parmesan Polenta

4.6

(24)

Recipe information

  • Yield

    Serves 8

Ingredients

9 1/2 cups chicken stock or canned low-salt chicken broth
2 cups yellow cornmeal
1 cup grated Parmesan cheese
3 tablespoons butter

Preparation

  1. Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium. Gradually whisk in cornmeal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes. Remove from heat. Stir in Parmesan cheese and butter. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

TagsPorridgeItalianEuropeanParmesanCheeseDairyCornmealFlourPolentaRice & GrainsSideDinnerNut FreeGluten FreeEasy5 Ingredients or FewerQuickSimmerBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Need-More-Fiber Lentil Salad
Because most of us do!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.