How to make Creamy Parmesan Polenta #polenta #vegetarian #sidedish #recipe #cooking

palenta really doesn’t get the credit it deserves it’s creamy cheesy buttery we all should be making it here’s how you do it in a pot add stock i like stock over water cuz it’s more flavorful and bring it up to a simmer we’re going to slowly whisk in the cornmeal you want to whisk it in so it doesn’t get clumpy and lumpy while it’s simmering you can now use a rubber spatula and then we’re just going to stir the key here is to keep it from 175° to 208 this is how it gelatinizes and becomes creamy so stir every few minutes add a lid on when you’re not stirring and then it will start to thicken you want to stir the most towards the end because it will start to stick to the bottom stir for around 35 to 45 minutes until it’s creamy and once it pulls away from the edges like this and takes a while to go back you are done taste it to make sure it’s not gritty if it tastes at all gritty you still need more time turn off the heat and add butter parmesan and stir it in to make it super creamy if you want it dairyfree you can also do olive oil instead check out the full recipe on my website and let me know what dish you want to see