Preheat oven to 350° F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter then salt and pepper to taste. Once they are incorporated, gradually add the Parmesan.
Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
You can buy instant Polenta or use corn meal to make it. Polenta is made from ground cornmeal, which is then boiled in water to create a porridge-like substance.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1276g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1795 (62%)|
|Amt Per Serving||% DV|
|Total Fat 199.4g||266 %|
|Saturated Fat 59.9g||299 %|
|Monounsaturated Fat 82g|
|Polyunsanturated Fat 40.9g|
|Cholesterol 947.3mg||291 %|
|Sodium 998mg||34 %|
|Potassium 2461.5mg||65 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 19.7g|
|Protein 233.4g||333 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2879
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