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 oppskrift av Forkin
- Total tid
- 35 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Enkel
- Per porsjon
- 309 kcal
Allergeninformasjon: kan inneholde melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
- 960 mlwater
- 240 mlmilk
- 180 gfine cornmeal
- 1 tssalt
- 30 gunsalted butter, cubed
- 60 gparmesan cheese, finely grated
- 0,5 tsblack pepper, freshly ground
Utstyr
saucepan · whisk · wooden spoon
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 5 min
- 3
Gradually whisk in the cornmeal and salt, ensuring no lumps form.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 25 min
Kokkens tips: 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.
Omtrent 1 min
- 7
Season with black pepper to taste and serve immediately.
Per porsjon
Næringsinnhold
- Kalorier
- 308,8kcal
- Protein
- 11,4g
- Karbohydrater
- 37,3g
- Fett
- 12,7g
- Fiber
- 0,8g
- Sukker
- 3,5g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.