Creamy Quick Polenta

Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin Episode: Urban Green
TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 6 to 10 servings
LEVEL: Easy

ingredients

  • 3 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1 package quick-cooking polenta (about 2 cups)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter
  • Cook's Note: All polentas are different. Look at the instructions on the package for specific liquid-to-polenta ratios and cooking times.
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Directions

Bring 6 cups water and the chicken broth to a boil in a 4-quart saucepan. Add the salt, and then add the polenta in a slow stream while whisking constantly. Lower the heat to medium-low and cook, stirring with the whisk, until the polenta thickens and slow bubbles "erupt", about 5 minutes. Remove from the heat.

Stir in the Parmigiano and butter. Keep warm until serving.

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