Creamy Polenta with Parmesan

Jump to Recipe Print Recipe Rate this Recipe
No ratings yet
0Shares
0 0

Basically, I’m not a big fan of polenta, but this Creamy Parmesan Polenta recipe is a treat! Served with arugula, mushrooms and a few cherry tomatoes, this makes for a simple, quick and healthy meal.

What is polenta?

Polenta is a very fine, yellow-colored semolina made from corn flour. It is mainly found in Italian cuisine or in the south of France where it is found under the name milhàs or cruchade.

It is cooked in a very simple way since it suffices to cook it in water to obtain a kind of porridge that looks like a potatoe puree. The cooked polenta can then be baked for a firmer texture.

Polenta is ideal for people with gluten intolerance because it does not contain gluten.

Creamy Polenta with Parmesan

Recipe for Creamy Polenta with Parmesan

For 4 people you need the following ingredients.

Ingredients

For the polenta

  • 100 g of polenta
  • 300 ml of water
  • 200 ml of liquid cream
  • 30 g of Parmesan, freshly grated
  • 20 g Butter
  • Salt and pepper

For the toppings

  • 150 g of arugula
  • 200 g button mushrooms
  • 150 g cherry tomatoes
  • Salt and pepper
  • Chili flakes
  • extra virgin olive oil

Preparation

Heat a little butter in a saucepan. Add the polenta and sauté for a minute.

Then pour in the water and the liquid cream. Add salt and pepper. Cook over low heat for 10-15 minutes until the liquid has been absorbed by the polenta and the polenta comes off the edges of the saucepan. Add the grated Parmesan and stir well.

In a frying pan, brown the mushrooms cut into strips in a little olive oil. Season with salt and pepper and add a few chilli flakes.

Serve the polenta on plates, add the arugula, the mushrooms and a few cherry tomatoes. Add a last drizzle of olive oil and a little grated Parmesan to taste.

Creamy Polenta with Parmesan

If you liked this recipe, check out my latest recipes:

You have a question or you just liked this recipe ? Leave me a comment!

Print Recipe

Creamy Polenta with Parmesan

Rate this recipe! Slide over the stars below to rate this recipe.
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Main course
Cuisine French, Italian, Mediterranean
Servings 4
Calories

Ingredients
  

For the polenta

  • 100 g of polenta
  • 300 ml of water
  • 200 ml of liquid cream
  • 30 g of Parmesan freshly grated
  • 20 g Butter
  • Salt and pepper

For the toppings

  • 150 g of arugula
  • 200 g mushrooms
  • 150 g cherry tomatoes
  • Salt and pepper
  • Chili flakes
  • extra virgin olive oil

Instructions
 

  • Heat a little butter in a saucepan. Add the polenta and sauté for a minute.
  • Then pour in the water and the liquid cream. Add salt and pepper. Cook over low heat for 10-15 minutes until the liquid has been absorbed by the polenta and the polenta comes off the edges of the saucepan. Add the grated Parmesan and stir well.
  • In a frying pan, brown the mushrooms cut into strips in a little olive oil. Season with salt and pepper and add a few chilli flakes.
  • Serve the polenta on plates, add the arugula, the mushrooms and a few cherry tomatoes. Add a last drizzle of olive oil and a little grated Parmesan to taste.
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe!