Creamy Polenta with Parmesan is a comforting Italian dish made from ground cornmeal, simmered to a velvety consistency and enriched with the nutty flavor of Parmesan cheese. This dish serves as a versatile base for various toppings, from hearty stews to sautéed vegetables. Its simplicity and rich texture make it a staple in Italian cuisine, offering both warmth and satisfaction in every bite.

Ingredients:

• 4 cups vegetable broth (or water for a lighter version)
  
  

• 1 cup yellow cornmeal (coarse or medium grind)
  
  

• 1 cup whole milk (or unsweetened almond milk for a dairy-free option)
  
  

• 3 tablespoons unsalted butter (or olive oil)
  
  

• 4 cloves garlic, minced
  
  

• 1 cup grated Parmesan cheese
  
  

• ½ teaspoon salt (adjust to taste)
  
  

• ½ teaspoon black pepper
  
  

• ½ teaspoon dried thyme (optional but recommended)
  
  

• ¼ teaspoon red pepper flakes (for a hint of heat)
  
  

Directions:

1. Prepare the Garlic: In a small pan, sauté the minced garlic in a bit of butter or olive oil over low heat until fragrant. This step mellows the garlic's sharpness and enhances its natural sweetness. Set aside.
   
   

2. Heat the Liquid: In a large saucepan or pot, bring the vegetable broth and milk to a gentle simmer over medium heat, stirring occasionally to prevent the milk from scorching.
   
   

3. Add the Cornmeal: Once the liquid is simmering, gradually whisk in the cornmeal in a slow, steady stream, ensuring continuous whisking to prevent lumps. After incorporation, reduce the heat to medium-low.
   
   

4. Simmer and Stir: Allow the polenta to cook for about 20–25 minutes, stirring frequently, until it reaches a creamy, porridge-like texture. If it becomes too thick, add a little extra warm broth or milk to achieve the desired consistency.
   
   

5. Incorporate Flavorings: Stir in the sautéed garlic, butter, Parmesan cheese, salt, pepper, dried thyme, and red pepper flakes. Mix well until the cheese is fully melted and the ingredients are evenly combined.
   
   

6. Taste and Adjust: Taste the polenta and adjust the seasoning if needed. For a cheesier flavor, add more Parmesan. If the polenta is too thick, incorporate a bit more warm liquid to loosen it up.
   
   

7. Serve: Spoon the creamy polenta onto plates or into bowls. Garnish with fresh parsley, additional Parmesan, and a drizzle of olive oil or melted butter for added richness. Serve hot and enjoy immediately.
   
   

Nutritional Information (per serving):

• Calories: 276.9 kcal
  
  

• Carbohydrates: 29.4 g
  
  

• Protein: 8.5 g
  
  

• Fat: 14.1 g
  
  

• Saturated Fat: 7.9 g
  
  

• Polyunsaturated Fat: 1.3 g
  
  

• Monounsaturated Fat: 4 g
  
  

• Trans Fat: 0.3 g
  
  

• Cholesterol: 31.1 mg
  
  

• Sodium: 796.2 mg
  
  

• Potassium: 142.1 mg
  
  

• Fiber: 3.7 g
  
  

• Sugar: 0.7 g
  
  

• Vitamin A: 360 IU
  
  

• Calcium: 160.4 mg
  
  

• Iron: 1.3 mg