Garlic Parmesan Polenta Recipe

Ingredients

• 2 tablespoons of vegetable oil
• 1/2 small diced yellow onion
• 2 finely minced cloves of garlic
• 6 cups of chicken stock, vegetable stock, or water
• 2 cups of medium ground cornmeal
• 3 ounces of unsalted butter
• 3/4 cup of shredded Parmesan cheese
• Sea salt and fresh cracked pepper, to taste

Caramelize

I heat vegetable oil in a 6- or 8-quart pot, then add the chopped yellow onion and finely minced garlic.

I let them cook slowly for up to 10 minutes, stirring occasionally until they turn soft and golden brown.

Simmer

Once the onions and garlic are golden brown, I pour in the chicken stock and bring it to a boil over medium-high heat.

Whisk & Cook

Once the stock reaches a boil, I slowly pour in the cornmeal while whisking vigorously and constantly to prevent any clumps from forming.

Once fully incorporated, I reduce the heat to medium-low and keep stirring, which is key to achieving a smooth, creamy texture.

The polenta needs 15 to 20 minutes to cook properly, and patience here makes all the difference.

Finish

Once the creamy polenta is fully cooked, it should be smooth and free of any crunch.

I then stir in the unsalted butter, Parmesan cheese, salt, and pepper, mixing until everything melts together.

Garnish & Serve

I like to finish it off with a sprinkle of Parmesan cheese for extra richness and a touch of minced fresh parsley to brighten up the flavors.