How to Make Rich, Warm & Creamy Polenta - Viva La Italiana! by Chef Gigi Gaggero

How to Make Rich, Warm & Creamy Polenta - Viva La Italiana!

Creamy polenta is so heartwarming after a long day. Give it a try!

You'll need:

  • 4 cups organic low-sodium chicken stock
  • 1 cup medium-grain white polenta (yellow if you cannot find white)
  • 1/2 cup sweet cream butter
  • 1/4 cup ricotta or cream cheese
  • 1/4 to 1/2 cups Parmesan cheese

Here’s how to make it:

  1. Bring the chicken stock to a boil over high heat in a thick-bottomed 3- to 4-quart sauce pan.
  2. Quickly whisk in the dry polenta until fully incorporated. Bring heat to low, add butter in several additions, stirring after each addition to incorporate.
  3. Continue to cook, stirring occasionally, so it doesn't stick to the bottom of the pan, for about 25 minutes.
  4. Finish by stirring in the ricotta or cream cheese and top with grated Parmesan!

Serve in warm bowls topped with Ragù Alla Bolognese (get my recipe here). Love!

Donna John
This is probably a dumb question, but going to ask it anyway. Have you ever cooked that polenta in a tube that's on the pasta aisle? I have picked it up several times but then always put it back. Chef Gigi Gaggero
Chef Gigi Gaggero
#NoComment Donna John flips hair stomps off set of #30SecondMom
Chef Gigi Gaggero
Jkjk --Donna John , no I have not had the chance to try that I think it's tight- so it can be grilled . If it comes premade that means it's "processed" and by law needs to contain ingredients to keep it shelf stable. I try to eat only whole food and if it's processed I try to process it myself so I can avoid added chemicals, high sodium, and dyes that are typically in these types of food and are unsafe. #IMHO ! Ox stay safe my friend!
Donna John
I knew you'd say that. #dumbquestion But thought I'd ask anyway. Can you make this recipe firmer so it's grillable? That sounds really good. Chef Gigi Gaggero

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