23 minutes
A rich and creamy polenta infused with cheese and fresh herbs, perfect for a cozy meal.
tablespoons
Small Onion, chopped
each
to taste
to taste
Polenta
0 oz
Thyme, chopped
tablespoons
Parmesan Cheese, coarsely grated
0 oz
0.25 fluid ounces
1. Sauté Onion
Start by warming a tablespoon of olive oil in a heavy saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion becomes tender and releases its sweetness, adding depth to the polenta.
2. Add Water and Season
Next, pour in 4 cups of water, season with a teaspoon of coarse kosher salt and a teaspoon of freshly ground pepper, and bring the mixture to a boil.
3. Incorporate Polenta
Gradually whisk in the polenta, whisking constantly to prevent lumps from forming, ensuring a smooth and consistent mixture.
4. Simmer
Once the polenta is incorporated, bring the mixture back to a boil, stirring frequently. Then, reduce the heat and let it simmer for about 18 minutes, stirring occasionally, until the polenta becomes thick and creamy.
5. Add Cheese and Herbs
Finally, stir in the coarsely grated cheese and chopped herbs. The cheese will melt into the polenta, while the fresh herbs infuse it with a wonderful fragrance, creating a savory and aromatic dish. Serve the polenta hot, and enjoy the rich, cheesy, and herb-kissed flavors.
Sauté mushrooms with garlic and thyme. Serve the herbed polenta topped with the creamy mushrooms.
Roast a medley of vegetables (e.g., zucchini, red peppers, onions). Serve over polenta with crumbled goat cheese and a drizzle of olive oil.
Chill the prepared polenta until firm, then cut into squares or circles. Grill polenta cakes until crispy and serve with a topping of your choice, such as a balsamic reduction and grilled vegetables.
Top the herbed polenta with sautéed shrimp or scallops and a squeeze of lemon. Garnish with parsley for an elegant seafood dish.
Prepare a simple tomato sauce with basil. Serve the polenta smothered in the sauce, topped with fresh basil and grated cheese.
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