Creamy Parmesan Polenta
This creamy Parmesan polenta is a comforting side dish, perfect for soaking up rich sauces or serving alongside roasted vegetables. Made with fine cornmeal, it cooks down to a velvety texture with a savory cheese finish.
En original opskrift af Forkin
- Tid i alt
- 35 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 309 kcal
Allergenoplysninger: kan indeholde mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 960 mlwater
- 240 mlmilk
- 180 gfine cornmeal
- 1 tsk.salt
- 30 gunsalted butter, cubed
- 60 gparmesan cheese, finely grated
- 0,5 tsk.black pepper, freshly ground
Udstyr
saucepan · whisk · wooden spoon
Fremgangsmåde
Trin for trin
- 1
Combine the water and milk in a medium-sized heavy-bottomed saucepan.
- 2
Bring the liquid to a gentle simmer over medium-high heat.
Ca. 5 min.
- 3
Gradually whisk in the cornmeal and salt, ensuring no lumps form.
Ca. 2 min.
Kokkens note: Adding the cornmeal slowly while whisking continuously helps prevent lumps.
- 4
Reduce the heat to low and continue to cook, stirring frequently, for 20-25 minutes, or until the polenta is thick and creamy.
Ca. 25 min.
Kokkens note: Use a wooden spoon and scrape the bottom of the pan often to prevent sticking.
- 5
Remove the saucepan from the heat.
- 6
Stir in the butter and parmesan cheese until fully melted and incorporated.
Ca. 1 min.
- 7
Season with black pepper to taste and serve immediately.
Pr. portion
Næringsindhold
- Kalorier
- 308,8kcal
- Protein
- 11,4g
- Kulhydrat
- 37,3g
- Fedt
- 12,7g
- Kostfibre
- 0,8g
- Sukker
- 3,5g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover polenta in an airtight container in the refrigerator.
Reheat gently on the stovetop with a splash of milk or water to restore creaminess.