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PREP
COOK
INACTIVE
5 min
10 min
0 min
TOTAL TIME
15 min
COOKING METHOD(S):
Stovetop
A Little Brown Butter Goes a Long Way
Polenta is humble food with a remarkable ability to feel luxurious. Slowly cooked, it becomes creamy and spoonable. Parmesan adds salty depth, while browned butter brings a toasted, almost hazelnut-like note that transforms the bowl. Polenta is equally at home under braised meat, mushrooms, or roasted vegetables. I especially like it when mashed potatoes feel too predictable: it fills the same comforting role on the plate with a completely different flavor and texture.
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Creamy Parmesan Polenta with Browned Butter
CATEGORY:
Sides
SERVINGS
6
+
-
SERVING SIZE
1 cup
INGREDIENTS
1 1/2 cups
Polenta
2 tsp
Bouillon Paste of Choice (chicken or veggie)
6 cups
Water
4 Tbsp
Butter
1/2 cup
Parmesan Cheese (finely grated)
1/2 tsp
Black Pepper
1/2 tsp
Kosher Salt (as needed)
INSTRUCTIONS
Bring the water and bouillon paste to a simmer in a heavy saucepan.
Whisk in the polenta slowly to prevent lumps.
Reduce the heat and cook gently, stirring often, until thick and tender, about 10 minutes.
Stir in the browned butter and Parmesan. Season with black pepper and salt as needed.
Serve immediately while creamy.
How to brown the butter: Melt it in a small skillet over medium heat, stirring or swirling often. It will foam, then the foam will begin to settle; watch for golden-brown flecks forming at the bottom and a toasted, nutty aroma. Take it off the heat as soon as the flecks are amber, and pour it into a heatproof bowl so it doesn’t keep cooking and burn. Scrape in the browned bits—they add flavor.
