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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
Cook Time: 35 minutes
Total Time: 40 minutes

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.