Creamy Parmesan Polenta with Thyme
A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.
Nutrition Facts
Ingredients
Instructions
In a small to medium sized pot over medium heat, drizzle with olive oil and add chopped shallot. Saute for 2-3 minutes until color just starts to change, but not too dark.
Add the chopped garlic, thyme leaves and red pepper flakes, if using and saute for another minute.
Pour in stock and bring to a boil. Once boiling, whisk in cornmeal and reduce heat to low-medium, if needed.
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Continue Reading at Littleferrarokitchen →Chef's Notes
Polenta is a blank canvas so use aromatics to increase it's flavor potential, such as stock, shallots, garlic and fresh herbs.
As the polenta cools, it will thicken up. Add a bit more stock or cream and whisk it to thicken.
To re-heat creamy polenta, just whisk in more stock or cream over low heat until it loosens and gets creamy.
Parmesan is classic in cheesy polenta, but other cheeses such as shredded gouda and Gruyere would be fantastic.
If you don't have heavy cream, sour cream or full fat yogurt is a good substitute.
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Reviews from the Original Source
Sorry but that line about the ratio is as confusing as ever on my screen:
"just remember the ratio, 4:1. Meaning, 4 cups of liquid (chicken or vegetable stock)cornmeal to 1 cup of polenta."
Something may be having trouble editing. I suggest simply:
"just remember the ratio, 4:1 meaning four cups of liquid to 1 cup of medium or coarse cornmeal - to make your polenta."
I saw your ratio ran off to the kitchen and made it, even getting thyme outside! It was great. Oddly my only adjustment next time, as someone not keen on broth, would be add only 2 cups broth and 2 cups water. Thank you!
I made this recipe to go with the Osso Buco recipe. What a perfect combination. This is a quick recipe.
I’m confused about the ratio of Liquid to Polenta. Your directions are not at all clear. Please proofread; autocorrect is not our friend! .
Just a little heads-up from someone who enjoys your blog so much . . . At the beginning of the Polenta blog, the 4:1 ratio shown is the reverse of what you meant to say.
I'm copying it here for you so you can change it: "How to Make Creamy Polenta? Couldn’t be easier, just remember the ratio, 4:1. Meaning, > 4 cups of cornmeal to 1 cup of liquid < (chicken or vegetable stock)".
Not to worry. These little things happen to us all! : )
Just clicked link to this recipe for Polenta as I wanted something more than just coagulated cornmeal. I am feeding my son Ploenta for the forst time so wantted it to be a great flavor hit - I believe this has hit the mark. The recipe is delicious. We will be soaking it Osso Bucco tonight. Yum.
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