Creamy Polenta

From Rosie Magazine This recipe goes with Braised beef short ribs

Creamy Polenta

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  • Prep Time


  • Total Time


  • Servings



  • 1

    14oz can chicken broth plus 1 can broth water

  • 1

    cup water

  • 1

    cup yellow cornmeal

  • 1

    tsp salt

  • 2

    tbs butter

  • ½

    cup grated parmesan cheese


In a 5-6 qt dutch oven, bring chicken broth and the 1 can water to a boil. In a bowl, whisk the 1 cup water, cornmeal and salt. When broth mix is boiling, pour in cornmeal mix. Stir occasionally until mix comes to a second boil and thickens. Reduce heat to low. Cover pot tightly with lid, cook 10 minutes. Uncover; stir in butter and cheese until butter melts. Ladle immediately onto dinner plates.


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