Creamy Polenta with Parmesan Cheese
Gluten Free, Sugar Free, Yeast Free, Nut Free, Egg Free, Oil Free
Ingredients:
| Name | Units | TIP | |
|---|---|---|---|
| Water | 2 cups | ||
| Milk | 1/2 cup | ||
| Cornmeal, medium or coarse grind | 1/2 cup | ||
| Butter | 1 tablespoon | ||
| Parmesan Cheese, finely grated | 1/2 cup | ||
| Salt | 1 teaspoon |
Steps:
Before you begin, make sure you have all the ingredients ready to go: Cornmeal, Water, Milk, Salt, Butter, Parmesan. Before you begin, make sure you have all the ingredients ready to go: Cornmeal, Water, Milk, Salt, Butter, Parmesan.
In a heavy-duty saucepan, combine the Water and Milk. Bring the mixture to a boil over medium-high heat. Add Salt to the liquid, stirring to dissolve. In a heavy-duty saucepan, combine the Water and Milk. Bring the mixture to a boil over medium-high heat. Add Salt to the liquid, stirring to dissolve.
Gradually sprinkle the Cornmeal into the boiling liquid while whisking constantly. This will help prevent any lumps from forming. Once the Polenta is fully mixed in, reduce the heat to a very low simmer. Cover the pan and let the polenta cook for 25-35 minutes, stirring every 10 minutes. Gradually sprinkle the Cornmeal into the boiling liquid while whisking constantly. This will help prevent any lumps from forming. Once the Polenta is fully mixed in, reduce the heat to a very low simmer. Cover the pan and let the polenta cook for 25-35 minutes, stirring every 10 minutes.
When the polenta is done, remove it from the heat. Stir in the Butter and Parmesan cheese until fully melted and incorporated.Taste and adjust seasoning with the remaining salt, if desired. When the polenta is done, remove it from the heat. Stir in the Butter and Parmesan cheese until fully melted and incorporated.Taste and adjust seasoning with the remaining salt, if desired.
Transfer the creamy polenta to serving bowls. Poached eggs, crispy bacon, and more grated Parmesan would make an excellent garnish for creamy polenta. These additions will enhance the flavor and provide a lovely balance of textures. Transfer the creamy polenta to serving bowls. Poached eggs, crispy bacon, and more grated Parmesan would make an excellent garnish for creamy polenta. These additions will enhance the flavor and provide a lovely balance of textures.
Comments:
Creamy Polenta with Parmesan Cheese
Why You Should Try Creamy Polenta with Poached Egg, Bacon, and Parmesan for Breakfast:
1. A Hearty and Satisfying Start to Your Day
Unlike the usual cereal or toast, this dish offers a filling, nourishing breakfast that will keep you satisfied for hours. The creamy polenta is rich and comforting, while the poached egg provides a velvety, runny yolk that’s both satisfying and indulgent. It’s a perfect combination of carbohydrates, protein, and healthy fats to fuel your morning.2. A Savory Twist on Traditional Breakfasts
If you're tired of sweet breakfast options like pancakes and waffles, this savory breakfast will surprise and delight you. The crispy bacon adds a satisfying crunch and a touch of smoky, salty goodness, while the Parmesan takes it to the next level with its rich, umami flavor. It’s a breakfast that feels more like brunch but can be enjoyed any time of the day.3. Nutrient-Packed
This dish isn't just delicious—it’s also packed with nutrients. Polenta provides a great source of complex carbohydrates and fiber, while the poached egg offers high-quality protein and healthy fats. The Parmesan adds calcium and extra protein, and the bacon (while indulgent) provides an excellent source of energy. You’re getting a well-rounded meal to kickstart your day.4. Comfort Food with a Gourmet Touch
Creamy polenta is a classic comfort food that’s elevated here with the rich flavors of Parmesan, the softness of the poached egg, and the crunch of crispy bacon. It’s like a warm hug for your taste buds, with just the right amount of indulgence to make your morning feel special. Perfect for a weekend brunch or a weekday treat to start the day off right.5. Easy to Make, Yet Impressive
Even though it feels like a gourmet dish, this breakfast is easy to prepare and doesn’t require any advanced cooking skills. You can have it ready in under 30 minutes, and it’s sure to impress anyone you serve it to. Whether you’re making it for yourself or for family and friends, it’s a guaranteed crowd-pleaser.
Creamy Polenta with Parmesan Cheese additional information:
Tips for Making Creamy Polenta:
Use the Right Type of Polenta:
- Choose medium or coarse grind polenta for the best texture. Fine polenta can become too mushy, while coarse polenta will give you a heartier, creamier result.
- If you’re using instant polenta, it cooks much faster (usually in about 5 minutes), but it won’t have the same creamy texture as traditional, slow-cooked polenta.
Cooking Liquid:
- Water and milk (or a mix of both) creates a rich, creamy base for the polenta. If you want to make it extra luxurious, try using cream or a combination of milk and cream instead of just milk.
- For added flavor, use broth (chicken or vegetable) instead of water for a savory twist.
Gradually Add the Polenta:
- When adding the polenta to the boiling liquid, do it gradually while whisking constantly. This helps prevent clumping. Don’t rush this step—take your time to ensure a smooth texture.
Stir, Stir, Stir:
- Polenta needs constant stirring to keep it from forming lumps and to prevent it from sticking to the bottom of the pan. Stir frequently, but don’t overdo it. Every 10 minutes or so should be enough to keep it smooth and creamy.
- A wooden spoon or silicone spatula is best to stir, as it won’t scratch your pan and is flexible enough to handle the thickening polenta.
Low and Slow Cooking:
- Cook the polenta on a low simmer. Don't rush it! High heat can cause the polenta to seize up or burn at the bottom. The slower you cook it, the creamier the texture will be.
- It will continue to thicken as it cooks, so if it gets too thick, you can add more liquid (water, broth, or milk) to reach your desired consistency. You can always add more liquid, but you can’t take it out once it’s too thick!
Taste as You Go:
- After stirring in the butter and Parmesan cheese, give the polenta a taste and adjust the seasoning.
- A little extra butter or cream can be added to make it extra rich if desired.
Let It Rest:
- Once the polenta is done, let it sit for a minute or two. This gives it time to firm up and develop a better texture before you serve it. Polenta can sometimes be a bit runny when it first finishes cooking, but it will firm up as it cools slightly.
Poached Egg Tips:
- Fresh eggs are key for poaching. The fresher the egg, the better it will hold its shape in the water.
- Make sure the water is barely simmering, not at a rolling boil, to keep the egg whites from breaking apart.
- Adding a splash of vinegar (about 1 tsp per liter of water) can help the egg whites coagulate more quickly.
- If you’re poaching multiple eggs, make sure to only poach 2-3 at a time to avoid overcrowding.
Crispy Bacon:
- For crispy bacon, cook it over medium heat and avoid turning the heat too high. This ensures the bacon crisps up evenly without burning. Drain the bacon on a paper towel to remove excess fat.
- If you want extra flavor, you can cook the bacon in a bit of olive oil or even a tablespoon of butter for richness.
Serving and Presentation:
- When serving, use a deep bowl or wide plate to allow the creamy polenta to spread out and make room for the poached egg and crispy bacon. This way, the egg yolk can mix into the polenta, creating a beautiful creamy sauce.
- A final sprinkle of freshly grated Parmesan and a few fresh herbs (like rosemary, thyme, or basil) will elevate the dish visually and add a burst of fresh flavor.
Leftovers:
- Polenta can thicken as it cools. If you have leftovers, store them in an airtight container in the fridge. To reheat, add a little milk or broth to loosen it up, and stir it well. It can be enjoyed the next day as a side or even as a base for lunch or dinner.
