Creamy Parmesan Polenta

"I made this for friends last evening and served it with an Italian Pot Roast and boy was it delicious! I did not have whipping cream on hand, and substituted 2% milk and it turned out great!"
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
30mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended.
  • Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
  • Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl.
  • Sprinkle remaining 1/2 cup cheese over.

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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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