Basic Polenta

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  • 3 cups chicken broth
  • 1 cup polenta
  • 1/2 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons chopped Italian parsley
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste


Pour chicken stock into a 6-quart saucepan, bring to boil and slowly whisk in polenta.
After it starts to thicken (about 8 minutes), add salt, pepper and parsley. Stir constantly until very thick and smooth.
Turn off heat and add cheese, half-and-half, butter and more salt and pepper if needed.
Polenta is ready to serve at this point; alternatively, pour into a baking dish/sheet, spread evenly and refrigerate to set (at least 2 hours or overnight). Cut polenta into shapes, brush with oil and bake or grill until crisp. Can be topped to create a great appetizer.

Recipe from Central Market Poulsbo - Culinary Resource Center
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