The Perfect Polenta

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For those of you not familiar with polenta, it’s cornmeal that’s mixed with milk, butter and cheese (typically parmesan) to form a creamy carb option. The dairy added to the polenta is not overwhelming, so it doesn’t really contain a ton of fat. I love the way the parmesan flavor is so present in the polenta, it makes this a perfect vessel for a number of toppings, such as braised beef or a sausage ragu.

The Perfect Polenta

Cook Time20 mins
Course: Side Dish
Cuisine: Italian
Keyword: cornmeal, healthy carb, healthy grain
Servings: 4
Calories: 320kcal
Author: SatMorning21

Ingredients

  • 2 cups Chicken stock
  • 1 cup Milk
  • 3/4 cup Cornmeal (polenta)
  • 1/2 cup Parmesan
  • 3 TB Butter

Instructions

  • Combine chicken broth and ½ cup of milk into a sauce pot and bring to a slow boil.
  • Slowly whisk in the cornmeal.
  • Lower heat to medium and continue to whisk. It will start to thicken. Cook about 2-4 minutes.
  • Once it starts coming together, add another ¼ cup of milk and whisk.
  • As it thickens again, add the second ¼ cup of milk and whisk.
  • Once it starts to thicken, remove from heat and add your butter and parmesan. Mix to combine.
  • That’s it. The consistency should be a little loose. When you put a large scoop on your plate, it should spread and flatten a little (but shouldn't be soupy), as opposed to resembling mashed potatoes.

Nutrition

Calories: 320kcal | Carbohydrates: 29g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 475mg | Potassium: 314mg | Fiber: 3g | Sugar: 6g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 1mg

 

 

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