Simple & oh-so-yummy! Great flavor and very rich! Creamy cheesy goodness. Your email address will not be published. I searved it with short ribs in a shiraz, mushroom reduction and sauted spinach. Original recipe source for polenta: https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/. this site..pure bliss. Delicious!! Polenta goes well with everything. The polenta tastes so buttery and is flavored with freshly grated Parmesan cheese… so there’s that! I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! Used chicken bouillon instead of broth. Still tasted great! Stir the parmesan polenta well, until all ingredients have become fully combined. Just gorgeous. Followed the recipe exactly - it was easy to make but really rich!!! This was my 1st attempt at polenta and it was a hit. Be sure to watch the milk and make sure it doesn't boil over. Its so much simpler that peeling all those shallots (and cheaper). If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. If you are looking for a flavor-filled side dish that goes GREAT with a number of main dishes, may I suggest this easy (and quick) recipe for creamy parmesan polenta? https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/. I really liked the combination of milk & broth - wasn't as flavorless as just broth or water, but not crazy heavy. Stir polenta well, until all ingredients are fully incorporated. Excellent and easy. Polenta (not just this recipe) typically is a little bland, so be sure to serve it as a counterpoint to something highly flavored. Delicious. Cut the cooking time to about three minutes let it rest one more minute and then served. we will definatly repeat. The best! I made this for the second time to go with Italian Chicken with Mushroom and Wine Sauce - great! Have a GREAT day! Great flavor and nicely rich! Click here for instructions on how to enable JavaScript in your browser. The cheese really makes it yummy! The time is from the liquids boiling. Made half the amount since we were two, but still had a ton of polenta. Reduce heat to medium. Add the butter and freshly grated Parmesan cheese to the thickened polenta. This was my first time making polenta and everyone loved it! Preparation. this with the short As you can see in the photos below, I have prepared it to serve with a chicken and broccoli meal, AND as to serve with my delicious recipe for beef short ribs. Very simple and tasty. Adjust seasoning to taste, garnish with chives, and serve hot. For extra creaminess, substitute 1.5 cups of water for milk. Enjoy! Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. Your email address will not be published. Click here for instructions on how to enable JavaScript in your browser. Serves 12 rather than 6! Definitely making this again. * Percent Daily Values are based on a 2000 calorie diet. I added a little more cheese than called for, and, as it finished too soon for my entree, found that I could keep stirring in a little cream at a time to keep its creamy consistency. Bring first 4 ingredients to boil in heavy large saucepan over high heat. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Save my name, email, and website in this browser for the next time I comment. Once combined, the creamy parmesan polenta should be very thick, very delicious, and is now ready to serve! Cook the polenta, whisking or stirring often, until it becomes thick (but still creamy!). I made this over at a friend's house who does not own a whisk. Cook, whisking or stirring often, until it becomes thick (but still creamy!). To Finish The Creamy Parmesan Polenta. Once the polenta begins to thicken, turn the heat down to SIMMER. ribs provencal from Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I used low fat milk instead of whole but otherwise followed the recipe and it was wonderful. Fresh grated parmesan adds the BEST flavor! Turned out fab. I’ve made it several times, and it always has turned out wonderfully, and compliments our meals very well! I added a bit more milk, a whole cup of parmesano reggiano, and a little more salt and pepper. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens and is very tender and creamy, about 25 minutes. Really good. I have read and accepted the Privacy Policy *. I made this recipe, substituting the corn meal for belini instant polenta and it worked fine. Now it’s time to multi-task! I make this recipe on a regular basis for entertaining or just to treat myself. By using this Comment Form you agree with the storage and handling of your data by this website. Bring the liquid to a boil over medium high heat. Amount Per Serving (1 (1/6th of total)). I made squares out of the leftovers and fried them in olive oil the next day. Chef Emeril Launches Kicked Up Footwear Line, Join Chef Emeril Lagasse as he teaches you how to make his signature dishes, Emeril's Table: Coffee: Sneaky Flavor Enhancer Savory Dishes, 1 1/2 teaspoons minced fresh thyme leaves. There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list. Fresh grated parmesan adds the BEST flavor! I used a le creuset heavy pan and a silicone coated flat whisk and no scorching or sticking at all (I did have to stir in about a cup of boiling water halfway through cooking as it was getting wayyyy too thick). This was my time to make polenta, this recipe was both tasty and easy to prepare. Polenta is a new flavor for my family, perhaps I would prefer it without the milk and cheese and with a vegetable topping to lighten it up. The Parmesan Cheese in this dish just gives the polenta a little something extra. When it's just for me to enjoy through a work week, I've simplified the recipe by using chix thighs, and instead of shallots, I use 1 bag of frozen pearl onions (thawed before sauteing) w/2 cloves of garlic near the end of sauteing. In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, garlic, shallot, bay leaf, thyme, salt, and pepper. Add the butter and stir until melted. YUM! You can find all of my side dish recipes in the Recipe Index, located at the top of the page. Faith, Family, Fun… and Great Food, Prepared With Love. Powered by the Parse.ly Publisher Platform (P3). It’s so easy, it can be made in about 10 minutes, so how can you go wrong? This was sooo easy and very tasty. Sign up for our newsletter and be the first to know about. Creamy Parmesan Polenta is a delicious, EASY to make (10 minutes) dish that’s full of flavor, and a perfect side dish for a variety of entrees. Reduce heat to medium. A great base polenta. For extra flavor in your parmesan polenta, substitute the water for chicken stock. Add butter and fresh grated Parmesan cheese to thickened polenta. Gradually whisk in cornmeal. Added 1/4c grated Gruyere. Bring first 4 ingredients to boil in heavy large saucepan over high heat. Looking forward to frying the leftovers for breakfast! Very good but it makes ALOT! One final note: unless you are using unsalted broth, the tsp of salt would likely be overkill (even the low salt broths are salty, and parmesan is as well). Whisk in cheese and serve. Mmmmm. Once the parmesan polenta is ready, simply dish it up as a perfect side for a number of main courses! I find the resulting sauce a bit flat so I finish with butter and white wine vinegar(after removing chix and veg. 3/4 cup grated Parmesan cheese (about 3 ounces). SLOWLY add cornmeal to the boiling liquid, whisking continually while you add it. And I always serve over/with parmesan polenta(there's great recipe for it here on Epi). Continue to whisk while it cooks for 2-3 minutes, just until polenta begins to thicken. Excellent polenta!