Parmesan Polenta (4 side-dish servings)
- 3 cups low-sodium chicken or vegetable stock
- 1 cup polenta
- 1 tbsp butter
- 1/4 cup Parmesan, plus additional for garnish
- Salt and pepper
Turn heat to low and slowly pour in polenta, stirring to incorporate.
Continue stirring as polenta thickens, cooking for about 5 minutes for creamy polenta, longer for a thicker consistency.
Stir frequently to avoid any lumps.
Remove from heat and stir in butter and Parmesan cheese.
Season with a pinch of salt and pepper. It might not need any salt depending on saltiness of stock and Parmesan, so taste first. Definitely add about 1/8-1/4 tsp black pepper.
Serve garnished with additional Parmesan, if desired.
For a printable recipe click here