Creamy Parmesan Polenta
This rich and decadent Creamy Parmesan Polenta is thick, buttery, and loaded with parmesan flavor.
Servings 8
Ingredients
- 1 cup polenta, not instant
- 2 ½ cups boiling water
- 2 cups vegetable broth
- ½ cup heavy cream
- ⅔ cup grated parmesan cheese
- 3 tablespoons butter
- 1 tablespoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Pour the broth, water, heavy cream and salt into a skillet, Dutch oven or braiser and bring to a simmer.
- Slowly whisk in the polenta.
- Simmer on low with an offset lid for 35-40 minutes, or until creamy and there is no gritty texture. Be sure to stir often to prevent it sticking to the bottom of the pan or becoming lumpy. If it thickens too quickly, whisk in more hot water until it’s cooked through.
- Add in the butter, parmesan cheese, thyme and ground black pepper, then continue whisking until melted and well combined.
- The texture should be creamy, but not runny. If you prefer it runny, whisk in a little more hot water. Serve immediately, as it will start to firm up as it cools.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Creamy Parmesan Polenta
Amount per Serving
Calories
204
% Daily Value*
Fat
12
g
18
%
Saturated Fat
8
g
50
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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