Parmesan Polenta
Creamy polenta seasoned with fresh herbs and Parmesan cheese is the perfect pairing for your meat entrée! Great alternative to mashed potatoes... So flavorful and super easy to prepare too!
Parmesan Polenta
Yield: 4 servings
Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup yellow onion, finely diced
1 1/2 cup chicken broth
1 1/2 cup milk
1 bay leaf
3/4 teaspoon kosher salt
1/8 teaspoon black pepper’
1 cup polenta or yellow corn meal
1 tablespoon fresh oregano leaves, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
2 tablespoons butter
1/2 cup Parmesan cheese, grated
Garnish: Fresh chives, basil, or parsley, snipped or chopped
Equipment needed:
Cutting board
Chef knife
Measuring spoons
Liquid and dry measuring cups
1 1/2 or 2 quart saucepan with lid
Wire whisk
Rubber spatula
Ever tire of mashed potatoes? My family loves potatoes and we always seem to prepare them with cheese, garlic or plain to accompany meat entrées. Every holiday includes potatoes! I decided that I wanted polenta instead. I use cornmeal, as cheaper than polenta with the same creamy & yummy results! Often polenta is served fried, but I prefer it creamy and seasoned with fresh herbs. Creates a luscious texture and wonderful flavor! Super easy to make too! My Foods students would make it in the grain, unit as an alternate grain lab. If kids can make it, you can too! They loved it! Pairs perfectly with Mediterranean style grilled meats too. Let’s grab your saucepan and get started!
This recipe is super easy and uses basic cooking techniques! Even a novice cook will be able to make this yummy dish. Only takes 30 minutes to prepare and can be held until the rest of the meal is ready too. Begin by placing a 1 1/2 – 2 quart saucepan with olive oil over medium heat for 3 – 4 minutes. Add garlic and onion and sauté ~ 3 – 5 minutes until onion becomes translucent and aromatic. Be sure to stir occasionally and avoid burning the onion. Sprinkle in the chopped herbs and blend in well. Add broth, milk, bay leaf, salt and pepper. Bring to a boil. While stirring with a wire whisk, gradually add corn meal/ polenta to the saucepan. Stirring vigorously will prevent the grain from clumping in the hot liquid. Bring polenta back to a simmer and reduce the heat. As mixture thickens, stir with a rubber spatula. A spatula will allow you to scrape the sides and bottom as you stir. I use the simmer burner on my stove for this step as I can keep the heat very low and prevent burning or boiling of the polenta. Cover with a lid and continue a very low simmer, stirring every 5 minutes, for another 15 – 20 minutes.
Almost finished! Remove the bay leaf. Melt in the butter, add the grated Parmesan cheese and stir well. Taste and adjust the seasoning as desired. Turn off the heat and allow the pan to set, covered until serving time. If needed, apply more heat to ensure polenta is hot! Make sure you stir the polenta well to ensure it maintains it’s creamy texture.
Your polenta is finished and ready to plate! Scoop up a bit of polenta onto your plate and garnish with your meat of choice. Garnish by snipping chives, parsley or basil with kitchen shears or chop fine, using a chef knife. Sprinkle over polenta and meat... Enjoy!!
