Side Dish: Italy – Lombardy – Polenta cremosa al Parmigiano

Serving Size: 4

Approximate Time

Prep 8 min

Cook 25 min

Additional 2 min

Total 35 min

Ingredients

- 1 cup (150 g) coarse cornmeal (polenta)
- 3 cups (720 ml) low-sodium chicken or vegetable stock
- 1 cup (240 ml) whole milk
- 4 tbsp (56 g) unsalted butter, divided
- 1 cup (100 g) freshly grated Parmigiano-Reggiano
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) heavy cream (optional, for extra silkiness)
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley or chives (optional, for garnish)

Instructions

1. In a medium saucepan, bring the stock and milk to a gentle simmer over medium heat. Keep it at a low simmer—do not boil hard.
2. While whisking constantly, slowly pour the cornmeal into the simmering liquid in a thin stream to prevent lumps. Reduce heat to low.
3. Cook the polenta, stirring frequently with a wooden spoon or heatproof spatula, until thick and creamy, about 20–25 minutes for coarse cornmeal (shorter for finer grind). If the mixture becomes too thick, stir in hot water or additional milk 1–2 tbsp (15–30 ml) at a time until desired consistency is reached.
4. About halfway through cooking, add 2 tbsp (28 g) of the butter and continue stirring to incorporate. Taste and add additional salt if needed.
5. When the polenta is tender and no raw grain taste remains, remove the pan from the heat. Stir in the remaining 2 tbsp (28 g) butter, the grated Parmigiano-Reggiano, and the heavy cream (if using) until fully melted and smooth.
6. Adjust seasoning with the black pepper and additional salt to taste. If you prefer a silkier finish, whisk in the olive oil.
7. Let the polenta sit off the heat for 2 minutes to thicken slightly, then spoon into a warmed serving dish. Sprinkle with chopped parsley or chives if using and serve immediately alongside the Costoletta alla Milanese so the polenta can catch the veal’s pan juices.