Creamy Basic Polenta is a recipe we have used for years. It is creamy, cheesy, and oh so comforting. Tanya has a basic Polenta recipe, made with chicken stock, garlic, Parmesan, and lots of slow cooked love.
Creamy Polenta is a delightful recipe from Italy that consists of of cooked coarse ground yellow in a seasoned broth.
The origin of polenta
While dishes such as pizza and spaghetti are well known and popular, it is the lesser known polenta that is a common staple in many a diet. In fact, Polenta or the basis of, is centuries old. This important staple originally started with dried cereals and grains cracked then ground into a rough powder before being cooked. This would be a lifesaver to many a poor family.
Of course, over time, the basic polenta evolved to using cracked or milled corn and is often referred to “Polenta grit”. Today Polenta still serves as a dietary staple but has slowly gained the attention of the world.
Perhaps it is the many ways to serve Polenta that is part of its charm and longevity.
If you like food history then check out this site:https://www.lifeinitaly.com/food/polenta/
The many ways to serve our Creamy Basic Polenta
This is such a staple in Italian cuisine, Polenta is super easy to make and can be made in a variety of ways. Soft creamy Polenta like this is amazing to serve with a ragu, like spaghetti, or you can chill it in a baking dish and then cut into rounds to fry.
Regardless this recipe will give your perfect Polenta every time and will make for an amazing side dish to many a meal. We actually made this to go with our Crock Pot Pork Loin Roast, it was fabulous!
Note: You can buy quick cook or even tubes of Polenta as we have done before. But there is something about making our Creamy Basic Polenta from scratch that just tastes better.
Tips to make our creamy basic polenta
The key to making a successful Polenta is the stirring. You really need to stir often. In this respect it can be tedious if you are not one to babysit or stand over a hot stove for any length of time. We don’t mind, the work is well worth the reward.
The recipe gets the added luxury of Parmesan cheese, after the Polenta is ready, stir in about 3/4 c of Parmesan and combine well. Our recipe for Creamy Basic Polenta calls for milk and chicken stock. the milk adds another layer of creamy indulgence to the dish.
And don’t forget the garlic! In our humble opinion it just isn’t Polenta without garlic! We are pretty fond of our garlic. We like to cook the garlic in olive oil on med low for about a minute or 2 until the garlic is aromatic.
NOTE: we don’t want the garlic browned for this recipe, in other words, we are heating up just enough to release all that great garlic flavor.
Wrap up and last minute thoughts
We enjoy the simplicity of our creamy basic polenta. It is easy to make although keep in mind the stirring part.
Aw heck, we all could use a little exercise, right?!
The flavor is mild and the texture is smooth and silky, not gritty. The Polenta is a simple yet flexible grain that we like to cook for a side dish or even in place of rice or noodles. We like the versatility, the many ways to cook and serve this dish.
Hey leave us a comment and let us know what you think!
Love
Tanya and Yvonne
Creamy Basic Polenta
Course: Dinner, SidesCuisine: ItalianDifficulty: Easy4
servings10
minutes25
minutes35
minutesOur Creamy Basic Polenta recipe is made with chicken stock, garlic, Parmesan, and lots of slow cooked love.
Ingredients
3-4 cloves garlic finely chopped
2 TBSP olive oil
1 1/2 c. milk (2% is also fine)
1 1/2 c. chicken stock
1 c. course ground cornmeal – slightly rounded
3/4 c. shredded Parmesan
salt and pepper to taste
Directions
- In a large pot, over medium low, add the olive oil and garlic cook for 1 minute, stirring often, or until the garlic is fragrant
- Add in the milk and chicken stock. increase heat to medium high. bring mixture to a boil, stirring often.
- Pour into the Polenta, whisking constantly, until mixture comes to a boil. lower heat to med low and simmer for about 25 minutes. at this stage, you want to be stirring every minute or 2 to make sure there aren’t any lumps. the polenta will thicken and it is done when the grains are tender.
- Whisk in the Parmesan cheese making sure it is well incorporated.
- Serve as a side with a pat of butter and more Parmesan to garnish
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Tanya Morgan 
