Sides
Time-Tested
Creamy Polenta with Parmigiano Reggiano
Soft, creamy polenta made with broth, butter, milk and Parmigiano Reggiano. The perfect base for braised short ribs, stews and rich sauces.
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Prep
5 min
Cook
40 min
Serves
4
Level
Easy
Ingredients
1 cup polenta (coarse ground)
3 cups beef broth
1 cup water
2 tablespoons unsalted butter
½ cup finely grated Parmigiano Reggiano
⅓ cup milk
Salt, to taste
I usually make polenta when something is braising in the oven for the afternoon. It’s not difficult. It just takes a little time and a little stirring, and by the time the rest of dinner is ready, the polenta is soft, creamy and ready to go in the bottom of the bowl.
This is the polenta I serve under braised short ribs, where it soaks up the sauce and becomes part of the dinner instead of sitting on the side of the plate. Soft, creamy and meant to be eaten with a spoon.
I live just outside of Butte, Montana, in the mountains, and grocery options can be a little limited. I couldn’t find polenta at Safeway, so I picked it up at Front Street Market in Butte, a great little specialty market. If you can’t find polenta where you live, coarse cornmeal works just as well.
Method
In a medium saucepan, bring the beef broth and water to a gentle simmer over medium heat.
Slowly whisk in the polenta, whisking constantly to prevent lumps.
Reduce the heat to low and cook for 30–40 minutes, stirring frequently, until the grains are tender and the mixture is thick and creamy. Stir more often toward the end so it doesn’t stick.
Stir in the butter, Parmigiano Reggiano and milk.
Season with salt to taste.
Cover and let the polenta sit for 5 minutes, then stir again before serving. If it becomes too thick, add a little warm milk or broth to loosen it.
Serve warm.
A note
Serve this under braised short ribs, osso buco, beef stew, short rib ragu, roasted mushrooms or tomato-based sauces.
Good to know
More About This Recipe
Nutrition
Calories
265
Protein
9g
Carbs
32g
Fat
10g
Tips & tricks
Broth options: Polenta is often made with chicken broth, which gives it a lighter flavor. You can use 4 cups chicken broth if you prefer. I used 3 cups beef broth and 1 cup water because I was serving it with braised short ribs, and the beef broth paired well with the sauce without making the polenta too heavy.
Polenta vs. cornmeal: Polenta is simply coarsely ground corn, so coarse cornmeal works the same way. Avoid fine cornmeal, which cooks differently. If you use instant polenta, follow the package cooking time.
Good Parmigiano Reggiano makes a big difference here. This is a simple dish, so the ingredients matter.
Nutrition is an estimate per serving (based on 4), calculated from the ingredients.
Substitutions
Pairs well with
What this polenta was made for.
Sweet peppers to spoon on top.
Storage & leftovers
Polenta thickens as it sits. Add a little warm milk or broth to loosen it before serving.
Questions people ask
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