Easy Peasy Cheesy Polenta

Velvety polenta infused with cheese, a decadent side dish offering a perfect
balance of creamy texture and savory indulgence.

www.comfortandpeasant.com

Servings: 4

Author:

Cook Time
20 minutes

Total Time
20 minutes

Course:

Side Dish

Cuisine:

Italian

Keywords:

quick simple easy cheap Butter broth Parmigiano Reggiano Cheese Cornmeal

🧂 Ingredients

944 ml (4 cups) low-sodium chicken broth
120 g (1cup) fine cornmeal
80 g (4 tbsp) unsalted butter
180 g (1 1/2 cups) finely grated Parmigiano Reggiano (packed)
salt & pepper to taste

Instructions

1 Bring chicken broth to a boil over medium-high heat.
2 Very slowly whisk in the cornmeal a little at a time making sure to work out any
lumps before adding more.
3 Turn heat to low & continue to stir with a wooden spoon for another 10 minutes
or until mixture will just hold a shape but is not overly firm. It should be the
texture of soft mashed potatoes. Not runny but not firm either.
4 Stir in butter & then Parmigiano Reggiano. Stir until cheese is melted & fully
incorporated.
5 Add salt & pepper to taste.
6 Serve immediatley or pour into flat dish & cool until firm.