Quick Creamy Parmesan Polenta

• •18 oz Pre-cooked polenta tube (cut into 1-inch thick rounds)
• •2 cups Milk (whole milk recommended for creaminess, or vegetable/chicken broth)
• •4 tbsp Unsalted butter (cut into pieces)
• •1 cup Parmesan cheese (freshly grated)
• •1 tsp Salt (or to taste)
• •1 tsp Black pepper (freshly ground, or to taste)
• •1 tbsp Fresh parsley or chives (chopped, for garnish (optional))

Instructions

1. 1

   Unwrap the pre-cooked polenta tube and cut it into approximately 1-inch thick rounds. This will help it break down and absorb liquid more easily.

2. 2

   In a medium saucepan, combine the milk (or broth) and the sliced polenta. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

3. 3

   Once simmering, reduce the heat to low and begin to mash the polenta with a whisk or a wooden spoon. Continue stirring and mashing for 5-7 minutes, until the polenta has completely broken down and become smooth and creamy. If it seems too thick, add a splash more milk or broth.

4. 4

   Remove the saucepan from the heat. Stir in the butter, Parmesan cheese, salt, and black pepper until the butter is melted and the cheese is fully incorporated. Taste and adjust seasoning as needed.

5. 5

   Serve immediately, garnished with fresh parsley or chives, if desired.

Chef's Tips

• 💡For an extra layer of flavor, sauté 1 clove of minced garlic in a little olive oil before adding the milk and polenta in Step 2.
• 💡If you prefer a thicker polenta, let it cook for a few extra minutes after adding the butter and cheese, stirring constantly.
• 💡This creamy polenta is fantastic served with braised short ribs, roasted chicken, or hearty mushroom ragout.
• 💡Leftover polenta will firm up in the fridge. To reheat, add a splash of milk or broth and gently warm over low heat, stirring until creamy again.