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Creamy polenta with Parmesan
Preparation
10 min
Cooking time
15 min
Servings
4
Ingredients
- 250 ml (1 cup) instant polenta
- 30 ml (2 tbsp) salted butter
- Salt and freshly ground black pepper
- 250 ml (1 cup) Parmesan cheese, grated
Sautéed mushrooms with garlic:
- 30 ml (2 tbsp) cooking oil
- 1 L (4 cups) mushrooms, thinly sliced
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
Tomatoes with basil:
- 30 ml (2 tbsp) cooking oil
- 2 garlic cloves, minced
- 60 ml (1/4 cup) fresh basil, chopped
- 1 can of 796 ml (28 oz) of diced tomatoes, drained
- Salt and freshly ground black pepper
Preparation
- In a large pot (at least 4 litres), bring 1.2 L (5 cups) of water to a boil
- When the water begins to boil, reduce the heat to low and sprinkle the polenta gently into the water, stirring constantly with a whisk to avoid lumps.
- While stirring, add the butter and about 15 ml (1 tbsp) of salt.
- Simmer for about 10 minutes.
- Turn off the heat and add the cheese to the polenta.
- Mix well to incorporate the cheese and to eliminate any lumps that may have developed during cooking. Adjust the seasoning.
- Garnish each serving with one of the following side dishes:
Sautéed mushrooms with garlic:
- In a skillet, heat the oil over medium heat and sweat the mushrooms.
- Add the garlic. Season with salt and pepper.
- Stir and cook for a few minutes.
- Serve immediately.
Tomatoes with basil:
- In a skillet, heat 30 ml (2 tbsp) of oil over medium heat.
- Sweat the garlic and basil.
- Add the tomatoes. Season with salt and pepper.
- Simmer for 15 to 20 minutes, then serve.
Optional:
Garnish the polenta with slices of Italian sausage cooked in the tomato sauce.
