Side Dish: United States – Creamy Parmesan Polenta with Lemon Gremolata

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

1 cup (160 g) coarse polenta (not instant)
3 cups (720 ml) low-sodium chicken broth
1 cup (240 ml) whole milk
2 tbsp (30 g) unsalted butter
3 / 4 cup (75 g) finely grated Parmesan cheese
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 / 2 cup (15 g) finely chopped fresh parsley
1 small garlic clove, finely minced
Zest of 1 lemon
1 tbsp (15 ml) extra-virgin olive oil, plus more for serving
Pinch of flaky salt

Instructions

In a medium saucepan, bring the chicken broth and milk to a gentle simmer over medium heat.
Gradually whisk in the polenta, then reduce heat to low and cook, stirring frequently, until thick and creamy, 25–35 minutes. If it becomes too thick, whisk in hot water a splash at a time.
Stir in the butter and Parmesan until melted and smooth. Season with kosher salt and black pepper to taste; keep warm over very low heat.
Make the gremolata: In a small bowl, combine parsley, minced garlic, lemon zest, extra-virgin olive oil, and a pinch of flaky salt.
Spoon the polenta into warm bowls, creating a shallow well in the center.
Top each portion with a spoonful of lemon gremolata and a light drizzle of olive oil. Serve alongside Chicken Cacciatore so the sauce can mingle with the polenta.