|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In this polenta recipe, creamy ricotta cheese adds luxurious richness, while Parmesan cheese gives it depth and complexity. The best pan for making this parmesan-ricotta polenta dish is a saucier, while similar to a saucepan, it has sloped sides and a rounded base, making it easy for a whisk or spoon to stir thoroughly.
Polenta is popular comfort food in Italy and consists of boiled cornmeal. It can be compared to Southern grits. A very versatile dish, polenta is popular for breakfast as a cereal, and also eaten at lunch or dinner.
Enjoy this polenta instead of potatoes or rice with your meal. It's great with steamed veggies or as a side with roasted chicken or steak.
1 cup water, or more as needed
1 cup low-fat milk
1/2 cup polenta
Kosher salt, to taste
1/2 cup low-fat ricotta cheese, divided
2 tablespoons grated Parmesan cheese
2 tablespoons basil leaves
Steps to Make It
Gather the ingredients.
In a saucier or saucepan, combine water and milk. Bring to a simmer over medium-low heat. When it simmers, sprinkle the polenta gradually into the pot, stirring briskly with a whisk to prevent lumps from forming. Add a pinch of salt, and continue simmering over medium-low heat, stirring frequently with a whisk.
Cook for about 20 minutes, until polenta does not have a gritty mouthfeel when tasted. Stir in 1/4 cup ricotta cheese and Parmesan cheese, and stir with a whisk or wooden spoon until cheese is melted.
While polenta is cooking, chiffonade basil leaves: stack leaves and roll tightly into a cigar shape. Use a knife to cut through roll crosswise to make thin shreds of basil. Set aside.
To serve, spoon a portion of polenta (about 1/2 cup) onto each plate. Top with a dollop of about 1 tablespoon ricotta cheese and sprinkle with some of the basil chiffonade. Serve immediately.
- If you have any leftovers, cold polenta is great cut into squares or circles and sauteed in butter to make pan-fried polenta cakes.
How to Store
- Cooked polenta can be stored in the refrigerator for two to three days in an airtight container. You can reheat polenta in the microwave or on the stove; just gently stir it once in a while until it's warm. If it seems like it's too thick, water or milk can be added to get the consistency you desire.
- This polenta dish does not freeze well.