Ingredients
Gathering your ingredients is the first step in this delightful journey. Here’s what you’ll need:
- 1 cup polenta (coarse cornmeal)
- 4 cups water or chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- Optional: fresh herbs like thyme or parsley for garnish
If you’re looking to make this dish vegetarian, simply swap the chicken broth for vegetable broth. You can also reduce the amount of butter and heavy cream for a lighter version, though I must admit, the richness is part of what makes this dish so comforting.
Instructions
- In a medium-sized pot, bring the water or chicken broth to a boil. Add a pinch of salt to enhance the flavor of the polenta.
- Gradually whisk in the polenta, reducing the heat to low. Stir continuously to prevent lumps from forming, a lesson I learned from my abuela’s constant stirring as she made her famous sopa.
- Cook the polenta for about 30 minutes, stirring frequently. The consistency should be thick and creamy, much like the dishes that filled our family table in Asheville.
- Once the polenta has reached the desired consistency, stir in the butter, allowing it to melt and blend smoothly into the mixture.
- Add the heavy cream and Parmesan cheese, stirring until the cheese has melted completely. Season with salt and pepper to taste, adjusting based on your preference.
- Remove from heat and let it sit for a few minutes. This is when the flavors truly meld together, creating that unforgettable taste.
- Before serving, garnish with fresh herbs if desired. This not only adds a pop of color but also a touch of freshness, reminiscent of my grandmother’s garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International