Creamy Roasted Garlic Parmesan Polenta
How to prepare parmesan polenta.
Servings: 4 servings
Equipment
- Heavy Bottomed Sauce Pan
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 4 cups chicken stock or vegetable stock
- 2 cups whole milk
- 1 cup stone-ground yellow cornmeal
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground pepper
- 3 tablespoons unsalted butter
- ¾ cup Parmesan cheese freshly grated
- 2 tablespoons mascarpone or cream cheese optional for extra creaminess
- 1 tablespoon fresh thyme or chives chopped, for garnish
Instructions
Roaste the Garlic
- Preheat oven to 400°F (200°C).
- Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft and golden.
- Squeeze out the cloves and mash into a paste. Set aside.
Simmer the Liquid
- In a heavy-bottomed saucepan, bring chicken stock and milk to a gentle simmer.
- Whisk in the salt and pepper.
Add the Cornmeal Slowly
- While whisking continuously, pour the cornmeal in a thin stream to avoid lumps.
- Lower the heat to medium-low and continue stirring with a wooden spoon or whisk until thickened, about 25–30 minutes. (If too thick, add a splash of stock or milk.)
Enrich the Flavor
- Stir in butter and roasted garlic paste. Mix until fully incorporated.
- Add Parmesan cheese and mascarpone (if using). Stir until smooth and creamy.
Taste and Adjust Flavor
- Add more salt or cheese as needed. The flavor should be rich, savory, and slightly nutty.
Serve Warm
- Spoon into bowls or serve as a bed for braised short ribs, mushrooms, or roasted vegetables.
- Garnish with herbs and a final sprinkle of Parmesan.
Notes
For extra depth: Add a splash of white wine or ¼ teaspoon truffle oil at the end.
For firmer polenta (to grill or slice): Pour into a parchment-lined dish, cool completely, then chill until firm before slicing.
Pairing idea: Top with sautéed wild mushrooms and a drizzle of balsamic glaze.