The addition of more milk makes this Polenta creamier than our “normal” Polenta recipe. No matter what you do when Polenta cools it solidifies; but still tastes great. You can warm it, add a little more milk and it is creamy again or slice and fry or grill it.
Creamy Polenta
Even though Polenta can be eaten at breakfast as a type of porridge, we always serve it for dinner.
Some of our favourites: Beef Stew with Red Wine and Olives, Sicilian Beef Ragu, New Orleans’s Barbeque Shrimp, and Pork Chops with Sage Butter.
The Carb count is not that different from our other Polenta recipe, less cheese and creamier.
Ingredients
- 1.5 cups milk 2% 18 CHO
- 1 cup water 0 CHO
- ½ cup (80 gr) corn meal (31 CHO/1/4 cup/40 gr) 62 CHO
- ½ tsp. salt 0 CHO
- 1 cup (70 gr) Parmesan Cheese, grated 0 CHO
- 2 TBSP butter 0 CHO
TOTAL CHO 80 CHO
- TOTAL WEIGHT 568 GRAMS
- 80 CHO DIVIDED BY 568 GRAMS = .14 CHO/GRAM
- 1 TBSP = 16 GRAMS (.14 CHO x 16 GRAMS) 2.24 CHO/TBSP
- ¼ CUP = 4 TBSP (2.24 CHO x 4) 8.96 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
Instructions
- Polenta takes about 30 minutes total to cook.
- In a medium saucepan bring milk, water, and salt to a boil over medium heat.
- Slowly add cornmeal to milk, about 1 – 2 TBSP at a time. Whisk after each addition and let cook about 2 – 3 minutes between each addition, whisking constantly.
- Once Polenta starts to thicken, use a spatula to stir over medium/low heat. Polenta should be bubbling but not boiling. Cook for 15 minutes.
- Add butter and Parmesan Cheese. Stir until incorporated and continue to cook another 10 minutes, stirring constantly with spatula.
- Serve Polenta immediately or keep warm on very low heat. Add a bit of water or milk if need to soften again if not serving immediately.
