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cheesy polenta recipe
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This creamy, golden cheesy polenta recipe offers a comforting aroma and satisfying texture, making it a perfect hearty, family-friendly meal for busy weeknights. It’s surprisingly easy to achieve, perfect for any home cook looking for a delicious and special dish.
Ingredients
- 3 cups vegetable broth (chicken broth works too, or water for a milder taste)
- 1 cup water
- 1 cup full-fat milk (use unsweetened almond milk for a dairy-free option)
- 1 cup fine-ground cornmeal (polenta)
- 2 teaspoons fine sea salt, plus more to taste
- 0.5 teaspoon freshly ground black pepper, plus more to taste
- 4 tablespoons unsalted butter (a good quality olive oil can be a dairy-free alternative)
- 1 cup aged hard cheese, grated (Parmesan-style, Fontina, Gruyere, or sharp cheddar)
- 2 large shallots, very thinly sliced into rings
- 0.5 cup olive oil, divided
- 1 tablespoon smoked paprika (pimenton ahumado dulce)
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh flat-leaf parsley, finely chopped
Instructions
- Prepare Crispy Shallots: Heat 0.25 cup olive oil in a small saucepan over medium heat. Cook sliced shallots, stirring occasionally, until golden brown and crispy (about 5-7 minutes). Remove with a slotted spoon to a paper towel-lined plate to drain and lightly season with salt.
- Make Smoky Paprika Oil: In the same saucepan, let the oil cool slightly. Add the remaining 0.25 cup olive oil, smoked paprika, and red pepper flakes. Heat gently over very low heat for 2-3 minutes until fragrant.
- Cook Polenta Base: In a large, heavy-bottomed pot, combine vegetable broth, water, and milk. Bring to a gentle simmer over medium-high heat (about 5-7 minutes). Gradually whisk in the fine-ground cornmeal in a slow, steady stream to prevent lumps. Reduce heat to low, maintaining a very gentle simmer.
- Simmer to Creaminess: Stir continuously for the first 5 minutes, then frequently every 1-2 minutes, for 25-30 minutes. Continue cooking until the polenta is thick, creamy, and tender, pulling away from the sides of the pot. (If too thick, whisk in a tablespoon or two of hot water or broth.)
- Finish with Flavor: Remove the pot from the heat. Stir in the unsalted butter, salt, and black pepper until fully melted and incorporated. Add the grated aged hard cheese and stir until completely smooth and melted. Taste and adjust seasoning as needed.
- Plate and Garnish: Ladle generous portions of the hot, creamy polenta into shallow bowls. Drizzle an artistic swirl of the smoky paprika oil over each serving. Scatter crispy shallots liberally on top, and finish with a sprinkle of fresh flat-leaf parsley.
Notes
Polenta is naturally gluten-free; ensure (certified GF) if cross-contamination is a concern. For a plant-based version, use vegetable broth, plant-based milk (like oat milk for creaminess), (dairy-free) butter, and vegan cheese. For a richer flavor, use all milk instead of broth/water; for lighter, use more water or light vegetable broth. Consider adding pureed roasted garlic or pesto for extra depth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 g)
- Calories: 520 calories
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
Keywords: cheesy polenta, creamy polenta, easy dinner, weeknight meal, comfort food, Italian, hearty, stovetop, crispy shallots, smoked paprika
