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Creamy Polenta

Creamy Polenta recipe image
This creamy polenta offers a delightful contrast of textures, combining soft, velvety cornmeal with a crispy, cheesy top. It starts with saut&# 195;©ed onions for a savory depth, then simmers with chicken broth until thick and smooth. Layered in a baking dish with part-skim mozzarella and a splash of milk, it bakes until bubbly and golden. Perfect as a hearty side for ragouts or roasted meats, this dish brings rustic Italian comfort to your table. ItâÂÂs simple enough for weeknight dinners yet impressive enough for entertaining. Serve warm for the best melt-in-your-mouth experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1018.0
Dietary: Gluten-free
Description
This creamy polenta offers a delightful contrast of textures, combining soft, velvety cornmeal with a crispy, cheesy top. It starts with saut&# 195;©ed onions for a savory depth, then simmers with chicken broth until thick and smooth. Layered in a baking dish with part-skim mozzarella and a splash of milk, it bakes until bubbly and golden. Perfect as a hearty side for ragouts or roasted meats, this dish brings rustic Italian comfort to your table. ItâÂÂs simple enough for weeknight dinners yet impressive enough for entertaining. Serve warm for the best melt-in-your-mouth experience.
Ingredients
  • 1 tablespoon Olive oil
  • 1/2 cup Chopped onion
  • 1 1/2 cups Yellow cornmeal
  • 1 teaspoon Salt
  • Or to taste
  • 3 cups Reduced-sodium chicken broth
  • 2 tablespoons Grated parmesan cheese
  • Nonstick cooking spray
  • 1 cup Coarsely shredded part-skim mozzarella -- divided
  • 3/4 cup Skim milk
Directions
  1. 1
    Heat olive oil in a large saucepan over medium heat.
  2. 2
    Add chopped onion and sauté, stirring occasionally, for about 5 minutes until golden and soft.
  3. 3
    In a large bowl, whisk together cornmeal and salt.
  4. 4
    Slowly pour the cornmeal mixture into the saucepan with the onions, whisking constantly to prevent lumps.
  5. 5
    Gradually stir in the chicken broth, continuing to whisk until the mixture comes to a boil.
  6. 6
    Reduce heat to low and cook, stirring frequently, for about 20 minutes until the polenta is very thick and smooth.
  7. 7
    Stir in the grated parmesan cheese until melted and incorporated.
  8. 8
    Preheat oven to 350ðF (175ðC).
  9. 9
    Coat a 2-quart baking dish with nonstick cooking spray.
  10. 10
    Pour half of the polenta into the baking dish and spread evenly.
  11. 11
    Sprinkle half of the mozzarella cheese over the polenta layer.
  12. 12
    Top with the remaining polenta and spread evenly.
  13. 13
    Sprinkle the remaining mozzarella cheese over the top.
  14. 14
    Pour skim milk evenly over the cheese layer.
  15. 15
    Bake for about 25 minutes, until the top is browned and bubbly.
  16. 16
    Let stand for 10 minutes before serving to allow the polenta to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1018.0kcal
% Daily Value *
Total Fat 44.5g69%
Saturated Fat 17.1g86%
Cholesterol 208.8mg70%
Sodium 5547.8mg232%
Total Carbohydrate 74.7g25%
Dietary Fiber 7.1g29%
Sugars 6.3g
Protein 73.6g148%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: polenta, cornmeal, creamy, italian, side-dish, mozzarella, parmesan, chicken broth, comfort food, vegetarian-friendly, easy dinner, rustic, stovetop, baked, cheesy, onion, olive oil, simple recipe, family meal
Read it online: https://www.chefs-mate.com/recipe/creamy-polenta/