Creamy Polenta with Parmesan

Dinner

This creamy recipe has so many menu applications. As a side dish, it can be served as a base for a variety of saucy stews and braises. And, by adding herbs and other seasonings, its flavour can be customized to suit any dish. Made from cornmeal, polenta is also suitable for those with gluten intolerance.  

  • Total Preparation Time: 25 minutes

Makes 18 servings (3/4 cup/175 mL each)

Rating: 0 Stars

Ingredients

6 cups1.5 LWater
6 cups1.5 LGAY LEA - 2% Partly Skimmed Milk
3 cups750 mLFine Cornmeal
1/2 cup125 mLGAY LEA - Butter Sticks – Salted
1 1/2 cups375 mLIvanhoe Parmesan Cheese, pure and grated
1 1/2 tsp7 mLSalt
1 1/2 tsp7 mLPepper
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Instructions

  1. Combine the water and milk in a large pot set over medium-high heat. Bring to a boil. Whisking constantly, slowly pour the cornmeal into the pot. Reduce the heat to low. Cook, whisking constantly, for 5 minutes or until the liquid is absorbed and mixture is thickened.
  2. Stir in the cheese and butter until well combined. Season with salt and pepper (adjust to taste). Serve immediately in place of noodles or rice as a creamy side dish for stews, braised or roasted meat and/or poultry entrées.
  • Variation: Stir in flavouring ingredients with the cheese and butter such as chopped fresh herbs, sun-dried tomatoes or minced garlic.

    Polenta Marinara:
  1. Spread leftover polenta into a hotel pan. Chill for up to 2 days. Cut into 1-inch (2.5 cm) thick slices and pan-fry for 2 to 3 minutes per side in Gay Lea Butter until lightly browned and warmed through. Serve topped with warm chunky marinara sauce and Ivanhoe Parmesan cheese.
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Ingredients

6 cups1.5 LWater
6 cups1.5 LGAY LEA - 2% Partly Skimmed Milk
3 cups750 mLFine Cornmeal
1/2 cup125 mLGAY LEA - Butter Sticks – Salted
1 1/2 cups375 mLIvanhoe Parmesan Cheese, pure and grated
1 1/2 tsp7 mLSalt
1 1/2 tsp7 mLPepper
Add to Shopping List

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