Creamy Italian Polenta with Parmesan

Name: Creamy Italian Polenta with Parmesan
Ingredients: 1 strúčik garlic; 0.5 SM onion; 1 PL butter; 2 PL olive oil; 2 Šálka chicken broth; bay leaf; 2 Šálka heavy cream; salt; white pepper; 1 Šálka cornmeal; 2 PL water; 1 Šálka parmesan cheese

#polenta#chicken broth#parmesan#cornmeal#Italian cuisine

This luscious Italian polenta is cooked slowly with garlic, onion, chicken broth, and cream to create a rich, velvety texture. Finished with Parmesan cheese and a touch of butter, it makes for a comforting and flavorful side dish.

Ingredients extracted via AI

1 strúčik garlic0.5 SM onion1 PL butter2 PL olive oil2 Šálka chicken brothbay leaf2 Šálka heavy creamsaltwhite pepper1 Šálka cornmeal2 PL water1 Šálka parmesan cheese

Procedure generated via AI

Crush one garlic clove with the side of a knife and halve half a small onion.
In a pot, heat one tablespoon of butter and two tablespoons of olive oil.
Add the garlic and onion, sauté over medium heat for 2 to 3 minutes until golden brown.
Pour in two cups of chicken broth and add a fresh bay leaf, then bring to a boil.
Stir in two cups of heavy cream, season carefully with salt and white pepper to balance the flavors, keeping in mind Parmesan will be added later.
Simmer gently for about 5 minutes to allow the flavors to meld.
Use a slotted spoon to remove and discard the garlic, onion, and bay leaf.
Add one cup of cornmeal, reduce the heat to low, and cook for about 25 minutes, stirring constantly to prevent lumps.
If the polenta becomes too thick, stir in a few tablespoons of cold water.
Taste to ensure the cornmeal is fully cooked, then remove from heat.