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.
Een origineel recept van Forkin
- Totale tijd
- 35 min
- Porties
- 4
- Moeilijkheid
- Makkelijk
- Per portie
- 309 kcal
Allergeneninformatie: kan melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 960 mlwater
- 240 mlmilk
- 180 gfine cornmeal
- 1 tlsalt
- 30 gunsalted butter, cubed
- 60 gparmesan cheese, finely grated
- 0,5 tlblack pepper, freshly ground
Keukengerei
saucepan · whisk · wooden spoon
De bereidingswijze
Stap voor stap
- 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.
Ongeveer 5 min
- 3
Gradually whisk in the cornmeal and salt, ensuring no lumps form.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 25 min
Tip van de kok: 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.
Ongeveer 1 min
- 7
Season with black pepper to taste and serve immediately.
Per portie
Voedingswaarden
- Calorieën
- 308,8kcal
- Eiwit
- 11,4g
- Koolhydraten
- 37,3g
- Vet
- 12,7g
- Vezels
- 0,8g
- Suiker
- 3,5g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.