Creamy Polenta with Parmesan
This cheesy, creamy polenta is uber-delicious, comforting, and easy to make. It's a win-win! Enjoy it with hearty meats or as an entrée!
Servings: 2
Calories: 433kcal
Cost: £1.45
Ingredients
- 150 g coarse cornmeal (polenta) (£1.00)
- 50 g parmesan/pecorino, finely grated (£1.74)
- 1 tbsp butter (£1.60/8)=(£0.20)
Cupboard Essentials
- 600 ml chicken stock
- Flakey salt
- Pepper
Instructions
- Start by adding the stock into a medium saucepan over a low/medium heat. Slowly pour the polenta into the pan whilst continuously whisking to prevent clumps.
- Reduce the heat to a very low simmer and set a timer to 25 minutes. Cover with a lid and continue to cook the polenta whilst stirring at 5 minute intervals to prevent uneven cooking.
- After 25 minutes, the polenta should be almost cooked. Remove the lid and stir, continuing to cook, add the butter and pecorino. Cook for 5 more minutes, then remove from the heat and taste for seasoning. Let it stand covered for 5 minutes.
- Top with flakey salt, optional extra pecorino/parmesan and a crack of black pepper.
Notes
- Choose stone-ground or coarse cornmeal, not cornflour, for a better texture in creamy polenta.
- Measure and add the correct amount of liquid to avoid clumpiness.
- Enhance the subtle flavour of polenta by generously seasoning it with butter and parmesan cheese.
- Opt for unsalted butter for better flavour control, or use olive oil as an alternative and sprinkle on the parmesan cheese to your taste.
Nutrition
Calories: 433kcal | Carbohydrates: 59g | Protein: 16g | Fat: 14g