Ingredients
Equipment
Method
- Begin by heating a large saucepan or pot over medium-high heat. When the pot is hot, add olive oil and garlic. Watch closely as the garlic cooks for about 30 seconds, releasing its fragrant aroma.
- Next, pour in chicken broth and milk. Stir to combine and bring this mixture to a gentle boil. The sound of bubbling is a sign that you're on the right track.
- Once it reaches a boil, reduce the heat to a low simmer. Gradually add the polenta while stirring continuously with a wooden spoon. This helps to prevent any lumps from forming. Be patient; it will start to thicken.
- Continue stirring occasionally for about 20 minutes. You’ll notice the texture becoming creamier and more cohesive. The goal is a smooth and thick consistency that clings to the spoon.
- When you feel the polenta is cooked to perfection, remove the pot from heat. Stir in the butter and parmesan cheese, allowing them to melt into the warm polenta. This is where the magic happens, bringing a rich flavor.
- If you find that the polenta has thickened too much for your liking, don’t panic! Just add more broth or milk until you reach your desired consistency. The key is to make it just right for you.
- Finally, season with salt and black pepper to taste. Give it one last stir and admire the creamy texture and delightful color before serving.
- Enjoy your Creamy Polenta immediately, perhaps topped with sautéed vegetables or a rich stew. Each bite is a warm embrace of flavor and comfort, perfect for any occasion!
Notes
Store leftover Creamy Polenta in an airtight container in the refrigerator, and it will keep for about three to five days. Yes, you can freeze Creamy Polenta! Portion it into freezer-safe containers, and it will last for up to three months. This dish pairs beautifully with roasted vegetables or braised meats, enhancing the overall meal experience. Experiment with different cheeses like gouda or feta for a unique twist. Fresh herbs like parsley or basil can add a refreshing touch when served.