Recipe: Creamy Polenta

Photo by Emily Clack

Looking for ideas for sides?  Try my creamy polenta.  I picked up a variety of different types in Italy, but you can also find it at your local grocery store.

• Half and half (4 C)
• Polenta (1 C)
• Parmesan Cheese (1/2 C, grated)
• Salt and Pepper
• Butter (1-2 T to finish)

Bring half and half to a boil over med-high heat, making sure you don’t scald/burn the it on the bottom.  Stir occasionally to make sure nothing is sticking to the bottom.  

When the half and half starts to simmer, begin adding in the polenta, slowly, and stirring constantly with a wooden spoon.  The mixture will start to tighten up significantly.  Keep some water on the side in case you need to thin it down a bit.  Taste it after a minute or so to make sure it’s not grainy.  

Add some salt and pepper.  Add the Parmesan cheese, a little at a time, incorporating each addition before adding more.  Continue stirring and taste to check the consistency and whether the cornmeal is fully cooked.  Adjust seasoning.  Add a knob of butter at the end.  

Polenta makes a delicious side.  Alternatively, once it’s cooked, you can spread it on a sheet pan (lined with oiled parchment) and chill it in the fridge.  The polenta can then be cut and fried, baked, grilled…whatever…and topped with a good tomato sauce and cheese.  

Try as a side with these recipes:

Filet Mignon with a Balsamic Reduction and Melted Goat Cheese 

Garlic and Herb Lamb Loin Chops

Roasted Leg of Lamb with Caramelized Onions and Fig Sauce

Slow Cooked Lamb Leg