Southern Potluck Creamy Parmesan Polenta

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Southern Potluck Creamy Parmesan Polenta

This version uses a 5:1 liquid ratio—slightly more than the standard—to ensure it stays “scoopable” and creamy even as it sits on a potluck warming tray.

CategoryDetails
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Yield6 servings

🍴 Ingredients

  • The Liquid Base:
    • 3 cups Chicken broth (for savory depth)
    • 2 cups Whole milk (for that “potluck” richness)
    • 1 tsp Salt (careful if your broth is salty)
  • The Grains:
    • 1 cup Coarse-ground yellow cornmeal (labeled “Polenta”)
  • The “Luxury” Finish:
    • 4 tbsp Unsalted butter
    • 1 cup Freshly grated Parmesan cheese (Real Parmigiano-Reggiano is best)
    • ¼ cup Heavy cream or Mascarpone (The “Southern Secret”)
    • Freshly cracked black pepper

👩‍🍳 Instructions

1. The Liquid Infusion

  • In a heavy-bottomed saucepan or Dutch oven, bring the chicken broth, milk, and salt to a gentle boil over medium-high heat.
  • The “Watch” Tip: Once milk is involved, it can boil over in a second. Keep your eye on the pot!

2. The “Rain-in” Start

  • Reduce the heat to medium-low.
  • Start whisking the liquid in a “vortex” motion. Slowly sprinkle (or “rain”) the polenta into the pot.
  • Whisk constantly for 3 full minutes until the mixture begins to thicken and the grains are no longer sinking to the bottom.

3. The Low-and-Slow Simmer

  • Turn the heat to the lowest setting. Cover the pot with a lid (leaving a tiny crack for steam to escape).
  • Cook for 25–30 minutes, stirring every 5 minutes with a wooden spoon. Make sure to scrape the bottom and corners to prevent scorching.

4. The “Triple-Fat” Finish

  • Once the polenta is thick and the grains are tender (no “grit” when you taste it), remove from heat.
  • Stir in the butter, Parmesan cheese, and heavy cream. The polenta will turn glossy and pale gold.

5. The Seasoning Step

  • Taste it! Polenta is a “flavor sponge.” It usually needs more black pepper than you think.
  • If it’s too thick, whisk in a final splash of warm broth until it reaches a “slow-pour” consistency.

The “Potluck” Make-Ahead: If the polenta firms up before the guests arrive, don’t panic. Simply whisk in ½ cup of hot milk right before serving to “awaken” the starch and restore the creamy texture.

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