Creamy Parmesan-Chive Polenta

Creamy polenta is a warm and inviting alternative to mashed potatoes, rice, or other common side dishes. It’s easy to prepare and readily soaks up the flavor of the cooking liquid. I like to use a mixture of chicken broth and milk (instead of water) for a little extra creaminess. And for a flavor boost, stir in some rich, salty, freshly grated Parmigiano-Reggiano cheese and a few chopped chives—ready in less than 10 minutes!

Polenta pairs well with all kinds of meat, fish, and poultry, as well as sauces. Here, I served it as a side for Lamb Meatballs in Garlicky Marinara.  

Serves 4

Ingredients

• 2 cups nonfat milk
• 1 cup low-sodium chicken broth
• 2/3 cup quick-cooking polenta
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1 tbsp chopped chives, plus more for garnish
• sea salt
• freshly ground black pepper

Polenta, Parmesan, and Chives

Preparation

1. In a medium saucepan, bring the milk and broth to a light boil over medium-high heat.
2. Gradually pour in the polenta, stirring constantly to prevent clumps. Reduce the heat to medium-low and cook, stirring frequently, until thickened, 7-8 minutes.
3. Remove from the heat and stir in the cheese and 1 tablespoon of chopped chives. Season with salt and pepper.

Beginning to Cook

Cooked Polenta

Transfer the polenta to a serving bowl and sprinkle with chives. Serve right away.

Creamy Parmesan-Chive Polenta