Creamy Italian Polenta with Parmesan and Garlic

Name: Creamy Italian Polenta with Parmesan and Garlic
Ingredients: yellow cornmeal; yellow onion; garlic; olive oil; chicken broth; butter; parmesan cheese; sea salt; black pepper; flat-leaf parsley

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This creamy Italian polenta features tender cornmeal cooked in savory chicken broth with sautéed onions and garlic, enriched with butter and freshly grated Parmesan. Finished with fresh parsley, it's a comforting and flavorful side dish ready in under 30 minutes.

Ingredients extracted via AI

yellow cornmealyellow oniongarlicolive oilchicken brothbutterparmesan cheesesea saltblack pepperflat-leaf parsley

Procedure generated via AI

Dice the onion finely: trim the ends, cut in half, peel one half, and on the flat side, make quarter-inch cuts vertically and then horizontally without cutting through completely, creating small onion cubes.
Crush the garlic gently with the flat side of a knife, then finely chop it to avoid large pieces.
Heat olive oil in a pot over medium heat. Add the diced onion and sauté for 3-4 minutes until lightly browned to enhance its flavor.
Add the chopped garlic, stir briefly, and cook just until fragrant, being careful not to burn it.
Pour in the chicken broth (or vegetable broth or water) and bring to a boil.
When the broth starts boiling, especially around the edges, gradually whisk in the yellow cornmeal, stirring constantly to prevent lumps.
Reduce heat to medium-low and cook the polenta for 15-20 minutes, stirring continuously, until it’s almost cooked through but still slightly al dente.
Stir in unsalted butter to add creaminess just before the polenta is fully cooked.
Add freshly grated Parmesan cheese and mix well until fully combined.
Season with sea salt and freshly ground black pepper to taste, stirring thoroughly.