Creamy Polenta

Servings: 4

Prep: 5 min

Cook: 25 min

Total: 30 min

Ingredients

• ½ cup medium or coarse-ground cornmeal/polenta

• 2 cups chicken broth

• ½ cup water

• 2 Tbsp butter, divided

• ¼ cup finely grated Parmesan

• ¼ tsp kosher salt, plus more to taste

• ¼ tsp black pepper

• Optional: 1–2 Tbsp milk or heavy cream if you want it extra creamy

Directions

Heat the liquid.
Bring the chicken broth and water to a gentle boil in a medium saucepan. Add the salt.

Whisk in the cornmeal.
Slowly sprinkle in the cornmeal while whisking constantly. Turn the heat down to low once it's incorporated.

Cook slowly.
Cook uncovered for about 20–25 minutes, stirring every few minutes, until thick and creamy. If it gets too thick before it's tender, add a splash of water or broth.

Finish it.
Remove from heat and stir in:

• 1½ Tbsp butter

• Parmesan

• black pepper

Taste and add more salt if needed. If you'd like it looser and silkier, stir in a tablespoon or two of milk/cream.