Creamy Parmesan Polenta is a great side dish for so many meals. It has all of the flavor you want from the garlic, the parmesan cheese, and the stock base. However, the flavors are subtle enough to be a great backdrop for any hero flavors you layer on top of it, whether it’s a Creamy Garlic Parmesan Chicken, Flank Steak, a pork stew, or decadent braised short ribs.
I love pasta, but if you are looking for gluten-free sides or just need something other than pasta or potatoes, polenta is a delicious and easy-to-make alternative.
I used a chicken base in this recipe, but you can swap this with a vegetable base to make this a vegetarian dish.
After bringing the water, garlic, and base to a boil, simply whisk in the cornmeal and cook for 10 minutes while stirring.
Once thick and creamy, remove from the heat and stir in the parmesan cheese. Finish with butter for the ultimate, over-the-top creamy polenta!
Creamy Parmesan Polenta
Creamy Parmesan Polenta is great alternative to pasta that is slightly nutty and salty from the parmesan and flavorful from the garlic and chicken base. Swap out the chicken base for vegetable base to make this vegetarian. It is an amazing creamy backdrop to meats, stews, beans, sauces, and other creations that you want to pair it with!
- 2 cups Water
- 1 clove Garlic, minced
- 2 tsp Chicken Base or Vegetable Base
- 3/4 cup Cornmeal
- 1/4 cup Parmesan Cheese, grated
- 1 tbls Butter
Combine the water, minced garlic, and chicken (or veggie) base in a medium sized pot. Bring to a boil.
Reduce heat to a simmer and slowly whisk in the cornmeal. Cook for 10 minutes on a low simmer while stirring frequently to prevent clumping.
Once the polenta is thick and creamy (no longer runs off spoon), remove from the heat and stir in the parmesan. Finish with Butter and serve!