Side Dish: Italy – Lombardy – Polenta cremosa al Parmigiano

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 2 min

Total 37 min

Ingredients

- 1 cup (170 g) coarse cornmeal (polenta)
- 3 cups (720 ml) low-sodium chicken or vegetable stock
- 1 cup (240 ml) whole milk
- 2 tbsp (30 g) unsalted butter
- 3/4 cup (75 g) freshly grated Parmesan cheese
- 1/4 cup (60 ml) heavy cream (optional, for extra richness)
- 1 tsp (6 g) salt, divided
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil (optional, for finishing)
- 1 tbsp (15 g) chopped fresh parsley (optional, for garnish)

Instructions

1. In a medium saucepan bring the stock and milk to a gentle boil over medium heat with 1/2 tsp (3 g) of the salt.
2. Reduce heat to low and slowly whisk in the cornmeal in a steady stream to prevent lumps. Continue whisking until the mixture begins to thicken.
3. Cook the polenta at a low simmer, stirring frequently with a wooden spoon or silicone spatula to prevent sticking, until tender and creamy, about 20–25 minutes for coarse polenta (follow package directions if using a different grind).
4. Stir in the butter, grated Parmesan, heavy cream (if using), the remaining 1/2 tsp (3 g) salt, and black pepper. Adjust thickness by adding a splash of warm milk or stock if too stiff; cook 1–2 minutes more to meld flavors.
5. Taste and adjust seasoning. Remove from heat and let sit for 2 minutes to thicken slightly.
6. Transfer to a warmed serving dish, drizzle with olive oil if desired, sprinkle with chopped parsley, and serve hot alongside the meatballs and sauce.