Creamy Polenta

Creamy Polenta

I love polenta, either by itself or with any tomato based sauce. If there is any left over, I make patties and fry them with my eggs for breakfast. Quick, easy and tasty – my kind of food.


  • 4 cups chicken stock
  • 2 cloves garlic, minced
  • 1 cup polenta (cornmeal)
  • Salt and pepper
  • 1 cup grated Parmesan cheese, plus extra for garnish
  • ¼ cup half and half
  • 2 tablespoons butter


  1. Place chicken stock and garlic in saucepan and bring to boil. Reduce to low and slowly stir in polenta, making sure there are no lumps.
  2. Add salt and pepper and simmer until thick (10 – 12 minutes.
  3. Turn off heat and stir in the Parmesan, half and half, and butter. Taste for seasoning and serve with extra Parmesan on top.

Serves 4 – 6

I especially like the Taft Street 2018 Alexander Valley Merlot as a pairing for this dish.

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