Parmesan cheese polenta

    25 min

    This creamy cheesy polenta dish is great as a comforting side dish to chicken and beef dishes especially, so serve as you would mashed potato.


    London, England, UK
    4 people made this

    Serves: 4 

    • 500ml chicken stock
    • 170g cornmeal (or instant polenta)
    • 200ml milk
    • 1 pinch ground nutmeg
    • 1 handful Parmesan cheese, grated
    • fresh parsley, for garnish

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium saucepan bring the chicken stock to the boil. Add cornmeal and cook stirring constantly for 5 minutes. Add milk and cook for another 5 minutes while stirring. Stir in nutmeg and pour the cournmeal into an oven proof dish. Sprinkle with Parmesan cheese.
    3. Bake for 10 minutes until cheese is melted and lightly browned. Remove from the oven and serve hot or cold, sprinkled with parsley.

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