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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 35 min
- Porcije
- 4
- Težina
- Lako
- Po porciji
- 309 kcal
Informacije o alergenima: može sadržavati mlijeko. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
- 960 mlwater
- 240 mlmilk
- 180 gfine cornmeal
- 1 žličicasalt
- 30 gunsalted butter, cubed
- 60 gparmesan cheese, finely grated
- 0,5 žličicablack pepper, freshly ground
Oprema
saucepan · whisk · wooden spoon
Postupak
Korak po korak
- 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.
Oko 5 min
- 3
Gradually whisk in the cornmeal and salt, ensuring no lumps form.
Oko 2 min
Napomena kuhara: 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.
Oko 25 min
Napomena kuhara: 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.
Oko 1 min
- 7
Season with black pepper to taste and serve immediately.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 308,8kcal
- Bjelančevine
- 11,4g
- Ugljikohidrati
- 37,3g
- Masti
- 12,7g
- Vlakna
- 0,8g
- Šećeri
- 3,5g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.