Ingredients
Scale
- 1 cup polenta (coarse cornmeal)
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter, softened
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring the chicken broth to a gentle boil in a medium saucepan.
- Reduce the heat to low so the broth simmers.
- Whisk in the polenta slowly in a steady stream to avoid lumps.
- Cook, stirring often, until the polenta thickens, about 10–15 minutes.
- Stir in the milk and continue to cook until the mixture is smooth and creamy, about 2–3 minutes.
- Add the butter and grated Parmesan, stirring until melted and fully combined.
- Season with salt and pepper, taste, and adjust seasoning.
- Spoon into bowls and serve hot with an extra grind of black pepper or a sprinkle of cheese.
Notes
Use steady whisking when adding polenta to hot liquid to avoid lumps. Choose whole milk for a richer finish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian