by: Branna

A nice side dish.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 8

4 cups milk

4 cups chicken stock

190 g polenta (maize flour)

100 g butter

50 g ground Parmesan cheese

Pepper salt (pesa)

Optional, one or more of these ingredients and mix it to taste:

one spoonful tomato paste

chopped basil

finely chopped chives

Nutrition Facts

Servings Per Recipe: 8

Amount per Serving

Calories: 321

  • Total Fat: 18.1 g
  •     Saturated Fat: 10.3 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 47.2 mg
  • Sodium: 443.9 mg
  • Total Carbs: 28.9 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 8.5 g
  • Protein: 11.4 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Bring the chicken stock (fresh water or chicken stock cubes) together with the milk and polenta in a bowl.

2.  Pesa with this herb, and place over medium heat, bring stirring (wooden spoon) to a boil.

3.  As you approach the boiling point, the mass also thicker, always keep stirring. while stirring the seasoning paste update it as well by boiling,

4.  Continue stirring, then add in this order, the cold lumps of butter to it, then the Parmesan cheese, keep stirring.

5.  At that point the polenta go well detached from the bottom of the casserole add the desired flavor to it maker (see section optional)

6.  The current creamy polenta is ready to consume.

7.  Another possible is just boil and pour the polenta nicely on a greased bowl, cover with a film ,pour the polenta out of the dish, loosen the edges and deposit on a cutting board.

8.  To cut the slice polenta into bars, squares or triangles, or insert a round shape, fry the slices briefly in the teflon pan with a little olive oil, put it in the oven for 5 minutes, preheated to 180°C/355°F, until colored and it's ready to serve.

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