Creamy Parmesan Polenta Recipe

Gather Your Stuff

• 2 tablespoons canola oil
• 1/2 small yellow onion, diced (~1/2 cup)
• 2/3 teaspoon garlic powder
• 6 cups chicken broth, vegetable broth, or water
• 2 cups medium-grind cornmeal
• 3 ounces unsalted butter
• 1 cup shredded Parmesan cheese
• Sea salt and black pepper

Start with Onions

Heat oil in a 6 or 8-quart pot over medium until it shimmers.

Add onion and garlic powder. Cook ~10 minutes, stirring every few minutes. You want golden brown, not burnt.

Add Liquid

Pour broth over the onions. Crank to medium-high and bring to a rolling boil.

The Critical Part

With broth at full boil, slowly stream in cornmeal while whisking constantly. Constantly means constantly – stop and you get lumps.

Reduce to medium-low once it’s all in. Stir every minute to prevent sticking and burning on the bottom.

Cook 15-20 minutes until there’s zero grittiness when you taste it.

Finish It

Off heat, add butter and Parmesan. Stir until melted.

Season with salt and pepper – start with 1/2 teaspoon salt and adjust.

Serve

Ladle into bowls. Top with more Parmesan – about 1 tablespoon per bowl.

Fresh parsley looks nice and cuts the richness. Medium-grind cornmeal is key – fine grind turns gluey, coarse takes forever. Chicken broth tastes better than water but water works in a pinch.

Creamy Parmesan Polenta

Grits for dinner but make it Italian. The onion trick at the beginning adds sweetness you don't get from plain polenta.

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Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

Ingredients

• ▢ 2 tablespoons canola oil
• ▢ 1/2 small yellow onion diced (~1/2 cup)
• ▢ 2/3 teaspoon garlic powder
• ▢ 6 cups chicken broth vegetable broth, or water
• ▢ 2 cups medium-grind cornmeal
• ▢ 3 ounces unsalted butter
• ▢ 1 cup shredded Parmesan cheese
• ▢ Sea salt and black pepper

Instructions

• Heat oil in large pot over medium heat.
• Add diced onion and garlic powder, cook until golden brown, 10 minutes.
• Pour in chicken broth, bring to rolling boil.
• Gradually whisk in cornmeal while maintaining boil, stirring constantly.
• Reduce heat to medium-low, cook 15-20 minutes, stirring every minute until smooth.
• Remove from heat, stir in butter and Parmesan until melted.
• Season with salt and pepper to taste.
• Serve hot topped with additional Parmesan.