There is no creamy side dish that can completely blow you away like polenta can. It hits in all the best places. The chewy texture of polenta that turns creamy with the tiniest splash of cream or butter which is amped up with the salty umami Parmesan cheese. It’s a tradition, it’s a classic, it is my favorite. Good polenta doesn’t require you to stir the whole time. Good polenta wants to give you a break and show you how to make it easy.

Polenta is corn that hydrates and becomes chewy, but the flavor get’s trapped between the corn and creates this silky smooth dish. It’s two components. The broth that you cook the polenta in and the flavors you infuse once it is cooked. Seeing polenta this way can not only help you build the most flavorful polenta and simplify the process. Let’s start with the broth.

Time for good quality box of chicken or vegetable broth then mixed with water. This is so the polenta can cook in the water and further concentrate the broth. Next you want to infuse your liquid with flavor enhancers like rosemary and garlic. I also add chili flakes to really pack a punch. This is the same process I do for all my soups, stews, paellas, etc. Flavor your chicken broths, don’t rely on the box to do everything for you. Swirl in your polenta and let it cook on low. Stirring here is all about taking breaks. This takes 30 minutes so stir this four times in total. Finishing the polenta will help is get creamy.

Now it’s time to finish the dish by removing it from the heat and adding the remaining ingredients. Pour in your cream and melt in all that good parmesan cheese. This will restore the creamy consistency every time, even when reheating. Now fall into heaven and give it a taste with the parmesan cheese. Amazing!

I love polenta over mashed potatoes most times because it doesn’t sit so heavy in my stomach. It gives me that creamy flavorful mouthfeel without sacrificing my body. Try this polenta the next beef stew, pot roast or chicken cacciatore night. You won’t regret it!