Simple, Creamy Polenta with Parmesan (Overnight Recipe)
Polenta is one of the best Italian side dishes but it has a way of firming up too quickly. Get ready to make a foolproof polenta recipe that is so creamy, stays creamy —and, the best part? It can be reheated back to its original soft texture making it a perfect make ahead side dish.
Servings 8
Ingredients
- 1 cup cornmeal
- 2 cup chicken broth plus a little more as needed
- 2 cup water plus more if needed for serving
- 2 T unsalted butter
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
Instructions
- Soak the cornmeal in the water and chicken broth overnight in a bowl. Cover with plastic wrap.1 cup cornmeal, 2 cup chicken broth, 2 cup water
- Add the broth and water soaked cornmeal to a small saucepan and raise the heat until it starts bubbling. Stir often. Cover and lower the heat to a simmer and cook until creamy, stirring occasionally for about 30 minutes.
- Stir in butter and parmesan and taste for consistency. Season with salt and pepper. Loosen with remaining chicken broth/water as needed or to reheat1 teaspoon kosher salt, 2 T unsalted butter, ½ cup grated parmesan cheese
Notes
- Ratio of cornmeal to liquid is 1:4 so adjust accordingly when doubling recipe.
- Keep the lid on the polenta until ready to serve. You can also have some heated broth on had to stir in before serving if the timing of your meal needs some flexibility.
- Too much broth/liquid added when reheating? Stir in more parmesan cheese or let the polenta sit for a bit with the lid off.
