47min prep: 5min cook: 42min
This recipe will have all your guests asking for seconds. Look for uncooked, raw, yellow polenta in the bulk aisle. You only have to buy what you need, which makes it affordable too.Notes:
- It may seem like too much liquid and not enough polenta, but that’s what makes it so soft and creamy! Just note that the polenta will firm up as it sits. If need be, reconstitute it with warm stock or water over medium-low heat, stirring often.
Ingredients
Produce
- Fresh Chives — 2 Tablespoons
- Fresh Parsley — 1 Tablespoon
Cheese & Lunchmeat
- Parmesan Cheese, Grated — 1 1⁄2 Cups
Dairy & Eggs
- Butter, Unsalted — 1 Tablespoon
- Heavy Cream — 1 Cup
Dry Goods & Packaged Goods
- Polenta – Yellow Cornmeal, Raw — 1 Cup
Canned Goods, Soups & Mixes
- Chicken Stock, Low Sodium — 4 Cups
Spice & Baking
- Black Pepper
- Kosher Salt
Equipment
Appliances
- Stove Top
Cooking Equipment
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Saucepan, Medium (2-4 QT)
- Whisk
Prep Steps
- Finely chop chives to measure the indicated amount.
- Trim parsley leaves from the stems and finely chop to measure the indicated amount.
Cook Steps
- Combine heavy cream, butter, chicken stock and a pinch of salt in a medium saucepan. Place the saucepan over high heat. Proceed with next step as liquid comes to a boil.
- Once the stock and cream mixture is boiling, slowly whisk in the polenta. Stir until well combined, making sure nothing is sticking to the bottom, then reduce heat to low and cover.
- Cook the polenta for [15 minutes], removing lid to stir often. Make sure nothing sticks to the bottom. If it is, lower the heat a little more. After the first 15 minutes, remove the lid and cook uncovered for another 15 minutes.
- After you’ve removed the polenta from the heat, stir in the chopped parsley, chopped chives and grated Parmesan cheese. Season with salt and pepper to taste.
- Transfer the creamy polenta to a serving dish or dinner plates. Serve warm!