Description
Ina Garten’s Parmesan Polenta brings creamy Italian comfort straight to your kitchen with luxurious cheese and smooth corn perfection. Rich Mediterranean flavors meld together, inviting you to savor each silky spoonful of this classic side dish.
Ingredients
Scale
Dairy and Cheese:
- 4 tablespoons (½ stick or 57 grams) unsalted butter, divided, plus extra for the dish
- ½ cup (50 grams) freshly grated Italian Parmesan cheese, divided
Grains:
- 1 cup (120 grams) fine yellow cornmeal, such as Quaker
Liquids and Seasonings:
- 2 cups (480 milliliters) good chicken stock, preferably homemade
- 2 to 3 cups (480 to 720 milliliters) whole milk
- Kosher salt
- Freshly ground black pepper
Instructions
- Set the oven temperature to 350°F (175°C), ensuring a consistent heating environment for the polenta preparation.
- Generously coat an 11 x 9 x 2-inch (28 x 23 x 5 cm) oval baking dish with butter, creating a non-stick surface for the dish.
- Gently melt of butter, which will be incorporated into the polenta mixture.
- Combine cornmeal, chicken stock, of milk, melted butter, of salt, and of pepper directly in the prepared baking dish, stirring to create a uniform mixture.
- Place the dish in the preheated oven and bake uncovered for 45 minutes, allowing the ingredients to meld and develop a rich, creamy texture.
- Carefully remove the polenta from the oven and vigorously whisk the mixture until smooth, adjusting the consistency by adding extra milk if it appears too thick.
- Dice the remaining of butter and evenly distribute over the polenta’s surface.
- Return the dish to the oven for an additional 10 minutes, allowing the butter to melt and integrate into the polenta.
- Incorporate ¼ cup (25 grams) of Parmesan cheese into the polenta, stirring until the mixture is smooth and creamy.
- If needed, gradually add milk, ¼ cup (60 milliliters) at a time, to achieve the desired consistency.
- Finish the dish by sprinkling the remaining ¼ cup (25 grams) of Parmesan cheese and a light dusting of black pepper on top.
- Serve the polenta immediately while hot, ensuring maximum flavor and optimal texture.
Notes
- Sprinkle extra Parmesan on top for a flavor boost that melts into the creamy polenta.
- Mix half the cheese into the base to create a rich, consistent taste throughout.
- Melt butter completely before stirring to ensure silky smooth integration into the dish.
- Pour milk gradually while whisking to prevent any annoying lumps from forming.
- Choose fine cornmeal for an ultra-soft, velvety polenta texture that glides on your tongue.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 1354 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 75 mg