Side Dish: United States – Silky Lemon-Parmesan Polenta with Chives

Serving Size: 4

Approximate Time

Prep 5 min

Cook 25 min

Total 30 min

Ingredients

1 cup (160 g) polenta (coarse cornmeal)
3 cups (720 ml) low-sodium chicken or vegetable broth
1 1 / 2 cups (360 ml) whole milk or half-and-half
3 tbsp (45 g) unsalted butter
1 / 2 cup (50 g) finely grated Parmesan cheese
1 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice, plus more to taste
2 tbsp finely chopped fresh chives
1 / 2 tsp kosher salt, or to taste
1 / 4 tsp freshly ground black pepper
Extra-virgin olive oil, for optional drizzle

Instructions

In a medium heavy-bottomed saucepan, bring the broth and milk to a gentle simmer over medium heat.
While whisking, slowly rain in the polenta to prevent lumps. Reduce heat to low and cook, whisking frequently at first, then stirring often with a wooden spoon, until thick, creamy, and tender, 20–25 minutes. If it becomes too thick, whisk in a splash of hot water or broth to loosen.
Stir in the butter and Parmesan until smooth and glossy.
Remove from heat; fold in the lemon zest, lemon juice, and chives. Season with salt and black pepper to taste.
Serve immediately alongside the Cajun sea bass and grilled asparagus; drizzle with a little olive oil and add extra Parmesan if desired.