Side Dish: Italy – Polenta Con Parmigiano (Silky Parmesan Polenta with Lemon-Parsley Gremolata)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

3 1 / 2 cups (830 ml) low-sodium chicken broth
1 cup (240 ml) whole milk
1 cup (160 g) coarse-ground polenta (not instant)
2 tbsp (30 g) unsalted butter
1 / 2 cup (50 g) finely grated Parmesan cheese
3 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 / 2 cup (15 g) finely chopped fresh parsley
1 tsp finely grated lemon zest
1 small garlic clove, minced to a paste
1 tbsp (15 ml) extra-virgin olive oil
Pinch of flaky sea salt

Instructions

In a medium saucepan, bring the chicken broth and milk to a gentle simmer over medium heat.
While whisking, slowly rain in the polenta. Reduce heat to low and cook, stirring frequently, until creamy and the grains are tender, 20–25 minutes.
Stir in the butter, Parmesan, black pepper, and 1/4 teaspoon of the kosher salt. Taste and adjust salt as needed. Keep warm over very low heat; if it thickens too much, whisk in a splash of hot water or broth.
Make the gremolata: In a small bowl, combine the parsley, lemon zest, garlic, olive oil, and a pinch of flaky sea salt.
To serve, spoon the polenta onto plates or shallow bowls and drizzle with a little gremolata. Serve alongside or under the Chicken Cacciatore to catch the sauce.