A traditional Italian food. Cheesy Soft Polenta can be served as a side dish with roasted chicken or meats. Or, as a main dish, it can be treated like pasta and topped with meat sauces, stews, vegetables or virtually anything you would combine with pasta.
Dinner in my house typically consists of a mix of a protein, rice, quinoa, or polenta and vegetables. Roasted Chicken and Veggies, Cobb Salad, Tilapia with Brown Rice and Broccoli, Chicken Quinoa Burrito Bowls, or Pork Tenderloin with Panzanella Salad….…you get the idea.
I love my pasta and risotto dishes (probably more than most) but, they are made on more of a special occasion kind of night. I try to stick to more gluten free options like brown rice, quinoa, and polenta to go with the protein and vegetables. While no one in the house has gluten issues, I find that everyone feels better with lighter, less refined, more frequent meals.
What is polenta?
Polenta is the Italian version of cornmeal mush and is common in Northern Italy. Like grits of the American South, polenta is made from ground cornmeal, yellow in polenta’s case, white corn or hominy in the case of grits.
The traditional Italian recipe uses just water making the flavor of the corn more pronounced. Using broth adds its flavor to the polenta. Substituting whole milk will result in a creamier and richer dish. Adding cheese increases the richness and flavor, as well.
Ingredients
- 2 ½ cups low sodium chicken broth
- 2 ½ cups water
- 1 cup coarse cornmeal or polenta
- ¼ cup unsalted butter
- 1/3 cup Parmesan cheese
- 1/3 cup Mozzarella cheese
- Freshly ground black pepper
Preparation
Bring broth and water to a boil in a medium-size heavy saucepan over high heat. Add ½ teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk. Continue stirring as polenta thickens.
Turn heat to low. Cook polenta for 45 minutes, stirring frequently and scraping the bottom of the pot to keep from sticking. It should be smooth and creamy, and just a little runny. If the polenta becomes too thick, thin it with additional water, stir and continue cooking. The grains will become softer and the polenta creamier as it cooks.
Remove from heat. Stir in butter and both cheeses. Add black pepper to taste. Serve immediately.
A Simple Italian Sausage Ragu to Make it a Meal
While the Cheesy Soft Polenta is delicious on its own, you can add a Simple Italian Sausage Ragu on top to complete the meal.
- 1 pound mild or sweet Italian sausage, loose or removed from casings
- 1 tablespoon olive oil
- 1 ½ cups Homemade Pasta Sauce
Heat olive oil in skillet over medium high heat. Add sausage and brown. Pour off excess fat. Add Homemade Pasta Sauce (or your favorite jar of sauce) and simmer for 15 to 20 minutes to combine flavors.
Serve over Creamy Soft Polenta. Top with freshly grated Parmigiano- Reggiano cheese.
Check out more delicious recipes to top the Cheesy Soft Palenta:
- Crispy Chicken Thighs with a Mushroom Sauce (coming soon)
- Spring Vegetable Ragout
Cheesy Soft Polenta
Ingredients
- 2 1/2 cups Chicken Broth low sodium
- 2 1/2 cups water
- 1 cup Coarse Cornmeal or Polenta
- 1/4 cup Butter unsalted
- 1/3 cup Parmesan Cheese
- 1/3 cup Mozzarella Cheese
- Black Pepper freshly ground
Instructions
- Bring broth and water to a boil in a medium-size heavy saucepan over high heat.
- Add ½ teaspoon salt.
- Pour cornmeal slowly into water, stirring with a wire whisk. Continue stirring as polenta thickens.
- Turn heat to low. Cook polenta for 45 minutes, stirring frequently and scraping the bottom of the pot to keep from sticking. It should be smooth and creamy, and just a little runny. If the polenta becomes too thick, thin it with additional water, stir and continue cooking. The grains will become softer and the polenta creamier as it cooks.
- Remove from heat. Stir in butter and both cheeses. Add black pepper to taste.
- Serve immediately.
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