Looking for a versatile and easy-to-prepare side dish that can complement any meal? Look no further than this creamy polenta recipe. Made with Quaker yellow cornmeal, seasoned broth, and finished with Parmesan cheese, cream cheese, and butter, this dish will surely become a family favorite. Follow these simple steps to make perfectly smooth and delicious polenta every time.
How to Make Polenta
Note: The full instructions are provided in the recipe card below.
Heat oil in a large saucepan over medium-high heat. Add the onion, chicken flavor bouillon, and pepper and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot until the onions soften and caramelize for 3-5 minutes.
Add the garlic and cook for a minute. Add the water and milk and bring to a boil over high heat. Reduce the heat to a simmer and slowly add the cornmeal, constantly whisking to ensure no lumps.
Switch to a wooden spoon, and simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick. (The timing will depend on the cornmeal that you choose.) Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Stir in the Parmesan, cream cheese, and butter off the heat. Taste for seasonings and serve hot. Enjoy!
More Italian Recipes:
- Homemade meatballs
- Baked ziti
- Italian seasoning salt
- 20 minutes easy Italian herb rice
- Sweet Italian sausage
📖 Recipe
Easy Polenta
Ingredients
- 4 cups of water
- 4 cups whole milk
- 3 cloves minced
- 1 large yellow onion , finely chopped
- 2 cups Quaker yellow cornmeal
- 2 tablespoons knorr chicken flavor bouillon
- ⅛ teaspoon ground black pepper , to taste
- 1½ cups freshly grated Italian Parmesan cheese
- 8 z (226g) cream cheese
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
Instructions
- Heat oil in a large saucepan over medium-high heat. Add the onion, chicken flavor bouillon, and pepper and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the onions soften and caramelize, about 3-5 minutes. Add the garlic and cook for a minute.
- Add the water and milk and bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, constantly whisking to make sure there are no lumps. Switch to a wooden spoon, and simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick. (The timing will depend on the cornmeal that you choose.)
- Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, cream cheese, and butter. Taste for seasonings and serve hot. Enjoy!
Notes
- To store: Let it cool to room temperature and transfer it to an airtight container. You can store it in the fridge for up to 3-4 days or in the freezer for up to 3 months. When storing in the freezer, wrap the container with plastic to prevent freezer burn.
- To reheat: You can use the microwave or stovetop. To reheat in the microwave, place the polenta in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through until heated. To reheat on the stovetop, add a splash of milk or water to the polenta to loosen it up, then transfer it to a saucepan and heat over medium-low heat, constantly stirring until heated through. Add more milk or water if needed to adjust the consistency. Ensure not to overheat the polenta, as it can become too thick or dry.
- You can substitute the water for chicken stock for vegetable stock when cooking the polenta, omit the chicken flavor bouillon and add salt to taste.
- Pair with our Oven Beef Stew with Carrots and Sweet Potatoes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
