Ina Garten Creamy Parmesan Polenta

Ina Garten creamy parmesan polenta is an easy side dish made with stone-ground cornmeal, chicken stock and freshly grated Parmesan, ready in 25 minutes. Try this simple make-ahead polenta for Sunday dinner or holiday gatherings, since it reheats beautifully and pairs with almost any main course.

Whisk the cornmeal into the boiling stock very slowly, because dumping it in all at once makes lumps that never smooth out. Once they form, no amount of stirring will fix them.

Ina Garten calls this her go-to comfort food, and she loves the mix of creamy cornmeal, homemade chicken stock and fresh Parmesan. She serves it with roasted meatballs or ratatouille for a hearty winter dinner, a pairing from Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Creamy Parmesan Polenta

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Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

330

kcal

Cornmeal simmers in garlicky chicken stock until thick and spoonable, then crème fraîche and butter make it silky. A handful of Parmesan stirred in at the end gives it a salty, nutty finish.

Ingredients

• 6 cups chicken stock, preferably homemade
  

• 1 tablespoon minced garlic (3 cloves)
  

• 1 1/2 cups stone-ground whole-grain cornmeal (see note)
  

• Kosher salt and freshly ground black pepper
  

• 1 1/2 cups freshly grated Italian Parmesan cheese
  

• 6 tablespoons crème fraîche
  

• 3 tablespoons unsalted butter, diced
  

Directions

• Boil the stock: Combine 6 cups chicken stock and 1 tablespoon minced garlic in a large saucepan over high heat. Bring it to a boil, then reduce the heat to a simmer.
• Whisk in cornmeal: Add 1 1/2 cups stone-ground cornmeal very slowly while whisking constantly. That keeps lumps from forming as the cornmeal hits the hot stock.
• Season and simmer: Switch to a wooden spoon and stir in 1 1/2 tablespoons kosher salt and 2 teaspoons freshly ground black pepper. Simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick.
• Scrape the pan: Scrape the bottom of the pan thoroughly as you stir, since polenta sticks and scorches there first. The exact time depends on the cornmeal you choose.
• Finish and serve: Off the heat, stir in 1 1/2 cups grated Parmesan, 6 tablespoons crème fraîche and 3 tablespoons diced butter. Taste for seasoning and serve hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO wooden spoon set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Which cornmeal works best for creamy polenta?

Ina Garten reaches for a medium-grind, stone-ground cornmeal from Bob's Red Mill. Stone-ground has more texture and corn flavor than the instant kind, though the cooking time shifts a little depending on the brand.

Can I make creamy Parmesan polenta ahead of time?

Yes, you can make it completely and refrigerate it for up to 5 days. That makes it a handy side dish for a dinner party, since the work is done before guests arrive.

How do I reheat leftover polenta?

Spoon it into a large saucepan with a splash of extra chicken stock or water. Cook it over low heat, stirring, until it turns smooth, creamy and hot again.

Can I use water or vegetable stock instead of chicken stock?

Vegetable stock works if you want a vegetarian side, and water is fine in a pinch. The flavor will be milder, so taste at the end and add more salt or Parmesan.

What is the most common mistake when making polenta?

Adding the cornmeal too fast is the big one, because it clumps and stays lumpy. Pour it in a thin stream while whisking, then keep stirring and scraping the pan so nothing sticks.