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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.
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.
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Creamy Polenta with Parmesan
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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.