Golden Polenta with Parmesan Crisps
Golden Polenta with Parmesan Crisps
Ingredients
For the Golden Polenta
- 3 cups chicken broth, or vegetable broth
- 1 cup whole milk
- 1 cup fine-grain polenta
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Parmesan Crisps
- 1 cup Parmesan cheese, finely grated
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. This will prevent the Parmesan crisps from sticking.
⏱️ 5 min•🌡️ 375
- 2
For the Parmesan crisps, spoon tablespoon-sized mounds of finely grated Parmesan cheese onto the prepared baking sheet, leaving about 2 inches between each mound. Gently flatten each mound slightly.
⏱️ 2 min - 3
Bake the Parmesan crisps for 5 to 7 minutes, or until they are golden brown and bubbly. Keep a close eye on them as they can burn quickly. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to crisp completely.
⏱️ 7 min•🌡️ 375 - 4
While the crisps are cooling, begin the polenta. In a heavy-bottomed saucepan, combine the chicken broth and whole milk. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min
- 5
Once simmering, gradually whisk in the fine-grain polenta in a slow, steady stream to prevent lumps. Continue whisking for 1 to 2 minutes until the polenta is fully incorporated and the mixture begins to thicken.
⏱️ 2 min - 6
Reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, stirring frequently with a wooden spoon or spatula to prevent sticking and ensure even cooking. The polenta should become creamy and tender.
⏱️ 25 min
- 7
Remove the polenta from the heat. Stir in the unsalted butter, 1/2 cup grated Parmesan cheese, salt, and black pepper until the butter is melted and the cheese is fully incorporated. Taste and adjust seasoning as needed.
⏱️ 3 min
- 8
Ladle the golden polenta into warm serving bowls. Top each serving with a few Parmesan crisps, a sprinkle of fresh chopped parsley, and a drizzle of extra virgin olive oil. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Polenta with Parmesan Crisps
Ingredients
For the Golden Polenta
- 3 cups chicken broth, or vegetable broth
- 1 cup whole milk
- 1 cup fine-grain polenta
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Parmesan Crisps
- 1 cup Parmesan cheese, finely grated
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. This will prevent the Parmesan crisps from sticking.
⏱️ 5 min•🌡️ 375 - 2
For the Parmesan crisps, spoon tablespoon-sized mounds of finely grated Parmesan cheese onto the prepared baking sheet, leaving about 2 inches between each mound. Gently flatten each mound slightly.
⏱️ 2 min - 3
Bake the Parmesan crisps for 5 to 7 minutes, or until they are golden brown and bubbly. Keep a close eye on them as they can burn quickly. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to crisp completely.
⏱️ 7 min•🌡️ 375 - 4
While the crisps are cooling, begin the polenta. In a heavy-bottomed saucepan, combine the chicken broth and whole milk. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 5
Once simmering, gradually whisk in the fine-grain polenta in a slow, steady stream to prevent lumps. Continue whisking for 1 to 2 minutes until the polenta is fully incorporated and the mixture begins to thicken.
⏱️ 2 min - 6
Reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, stirring frequently with a wooden spoon or spatula to prevent sticking and ensure even cooking. The polenta should become creamy and tender.
⏱️ 25 min - 7
Remove the polenta from the heat. Stir in the unsalted butter, 1/2 cup grated Parmesan cheese, salt, and black pepper until the butter is melted and the cheese is fully incorporated. Taste and adjust seasoning as needed.
⏱️ 3 min - 8
Ladle the golden polenta into warm serving bowls. Top each serving with a few Parmesan crisps, a sprinkle of fresh chopped parsley, and a drizzle of extra virgin olive oil. Serve immediately.
⏱️ 1 min