Cheesy Garlic Polenta Recipe
Polenta screams fall comfort food. Not only does it pair perfectly with so many foods, it is simple to make and so versatile—you can grill it, bake it, and use it as a base for almost anything, including soups or even chili. It also doesn’t require much. If you don't have garlic, onion, or cheese, don't sweat it! Simply use a generous amount of olive oil or butter, salt, pepper and any dairy you have on hand.
Ingredients
- 3 Tbsp olive oil
- 1 medium onion
- 4-6 cloves garlic, finely minced
- 1 quarts 2 cups chicken or vegetable broth
- 1 cup polenta
- 3 Tbsp butter, room temperature
- 1/2 c Parmesan cheese
- 1/3 c whole milk, warmed
- 1/2 c Gruyere cheese
- Kosher salt to taste
Instructions
- In a 2-3 qt pot or Dutch oven, add olive oil over medium-high heat. When shimmery, add onions, reduce heat to medium, and stir for 5-7 minutes. Stir in the garlic and cook for an additional 5 minutes or so. When the aromatics have softened and the bottom of the pan begins to brown, add the chicken stock and scrape the bottom.
- Bring the broth to a boil over high heat, then add the polenta, whisking constantly, to avoid clumping, for about 3 minutes, before turning heat to low. Simmer, stirring every 8 minutes or so, until polenta is cooked to your desired texture—we prefer a bit al dente (soft, with a hint of firmness in the center of the grain). The cook time will vary on the grind of your polenta; courser grinds will take longer, up to 45 minutes, while a finer grind may only take 20 minutes or so. Remove from heat, stir in the milk, cheeses, and butter, and taste for salt.
- Serve warm with meat, chicken, mushrooms, or with browned butter, pepper, tomatoes, and fresh lemon!