POLENTA MADE WITH YELLOW CORNMEAL

WineCheeseScallops
3 days ago
4 min read

Creamy, comforting, and endlessly versatile, this Polenta made with Yellow Cornmeal is the kind of dish that quietly steals the show. Slow-cooked with warm chicken stock, butter, and freshly grated Parmigiano-Reggiano, it delivers rich flavor and a luxuriously smooth texture that feels both rustic and refined.

Grilled pork chop with green herb sauce on creamy grits, served with collard greens and black-eyed peas. Plate on a wooden table.

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Whether served as a cozy side dish or used as the foundation for braised meats, seafood, or vibrant sauces, this polenta proves that simple ingredients—handled with care—can create something truly special.

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Yellow Cornmeal

Yellow cornmeal is the heart of this dish, offering a subtle sweetness and signature golden hue. When cooked low and slow, the individual grains soften and bloom, creating a creamy texture with just enough structure. The grind of the cornmeal directly affects cooking time and final texture, making patience a key ingredient.

Butter, two cups of grains, salt, and broth in glass containers on a wooden surface. Rich earthy tones create a cozy kitchen scene.

Parmigiano-Reggiano

Authentic Parmigiano-Reggiano adds depth, saltiness, and umami to the polenta. Its nutty, complex flavor melts seamlessly into the hot grains, enhancing richness without overpowering the corn’s natural taste. Freshly grating the cheese ensures the smoothest melt and best flavor.

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Recipe Origin & Inspiration

Close-up of cornmeal in a measuring cup on a wooden surface, with blurred sticks of butter in the background and part of a glass jug marked with "pyrex" in bright red.

Polenta has long been a staple of Northern Italian cooking, prized for its affordability, versatility, and ability to pair beautifully with bold sauces and proteins. Traditionally cooked over low heat and stirred often, polenta rewards patience with unmatched creaminess.

This version stays true to that tradition while using chicken stock and butter to add depth and richness—making it a perfect companion to roasts, braised dishes, or bright herb sauces like gremolata.

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Tips, Serving Suggestions & Storage

Hands pour breadcrumbs into boiling pot with whisk on stove. Stainless steel cookware, digital stove display, kitchen setting.

Use fine or medium-grind cornmeal for creamier polenta.
Always add cornmeal slowly while whisking to prevent lumps.
Chicken stock adds more depth than water—use low sodium.
Stir frequently, especially as the polenta thickens.
Covering the pot helps retain moisture during long cooking.
Switch to a wooden spoon once the mixture becomes too thick to whisk.
Adjust thickness with warm stock if needed.
Add cheese off heat to avoid clumping or greasiness.
Serve immediately for the creamiest texture.
Store leftovers refrigerated and reheat gently with added liquid.

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Unique Recipe Qualities

Pot of grits with two butter squares and wooden spoon on stovetop. Tan and black colors in kitchen setting convey a cozy cooking mood.

Slow-cooked for superior creaminess
Naturally gluten-free
Uses simple pantry ingredients
Rich without being heavy
Excellent base for sauces and proteins
Customizable with herbs or cheeses
Comforting yet elegant
Scales easily for entertaining
Traditional technique with modern flavor
Pairs with both rustic and refined dishes

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Polenta Made with Yellow Cornmeal

Pork chop topped with green pesto sauce and garlic on a black plate, served with creamy polenta and leafy beans in a savory, elegant setting.

Ingredients

4 cups low-sodium chicken stock
1 teaspoon fine kosher salt
1 cup yellow cornmeal
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Instructions

Bring the chicken stock and salt to a boil in a large saucepan.
Slowly pour the cornmeal into the boiling stock, whisking constantly until smooth and lump-free.
Reduce heat to low and simmer, whisking often, until the polenta begins to thicken, about 5 minutes. The mixture should still be slightly loose.
Cover and cook for 30 minutes, whisking every 5–6 minutes. Once too thick to whisk, stir with a wooden spoon.
Polenta is done when it is creamy and the grains are tender. Cooking time may vary depending on the grind.
Remove from heat and gently stir in 2 tablespoons of butter until partially melted.
Stir in the Parmigiano-Reggiano until fully melted and incorporated.
Cover and let stand for 5 minutes to thicken.
Stir well, transfer to a serving bowl, and top with remaining butter and additional grated cheese.

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