Creamy Parmesan Polenta

4 reviews, 4.8 star(s). 100% would make again

Ready in 15 minutes

Great side dish with chicken cacciatore and sauteed radicchio

Ingredients

1 tablespoon Kosher salt
1 cup instant polenta
1/2 cup Parmesan cheese; grated
4 tablespoons Unsalted butter

Original recipe makes 4

Servings  

Preparation

1. Bring 4 cups of water and the salt to a boil in a saucepan. Stirring constantly, add in the polenta. Cook, still stirring constantly, until the polenta thickens, about 3 minutes. Remove from heat and stir in the Parmesan and butter. Cover and set aside until the butter melts, about 2 minutes. Stir again before serving.

Notes

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

Nutrition Per Serving

Calories 163; Calories From Fat 88%; Fat 16g; Sat Fat 10g; Cholesterol 43mg; Sodium 1,628mg; Carbohydrate 1g; Fiber 0g; Sugar 0g; Protein 6g

Verified by stevemur
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Reviews

Comment or review

Was a bit too salty for me, but otherwise very good. I'll make it again and adjust the salt down.
sbjonas 3y ago

Made this with Sicilian Sweet & Sour Chicken. Added garlic powder and used white rather than black pepper. Yum.
saragoddard 4y ago

Never tried polenta before, this was delicious.
pebe 4y ago

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months. Nutrition Per Serving Calories 163; Calories From Fat 88%; Fat 16g; Sat Fat 10g; Cholesterol 43mg; Sodium 1,628mg; Carbohydrate 1g; Fiber 0g; Sugar 0g; Protein 6g [I posted this recipe.]
hbjacks03 6y ago

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