Pamela Morgan - Parmesan Polenta


Pamela Morgan - Parmesan Polenta

Parmesan Polenta
Parmesan Polenta
Print Recipe Parmesan Polenta
Servings: 6


  • cups chicken or vegetable stock
  • 1 bay leaf
  • Salt
  • Freshly ground black pepper
  • 1 cup polenta
  • 4 tablespoons unsalted butter
  • ½ cup grated Parmesan
  • Chives, finely chopped for garnish


  • In a large, heavy-bottomed saucepan, combine the stock with the bay leaf, salt, and pepper. 
  • Bring to a strong simmer over high heat and slowly (carefully because it will spit at you) add the polenta, whisking constantly. Reduce the heat to low, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.
  • Add the butter and Parmesan and stir until melted. Adjust seasoning to taste, garnish with chives, and serve right away.