Ingredients Jump to Instructions ↓

  1. 5 cups/1.13 liters vegetable stock or chicken stock

  2. 2 cups/475 ml heavy whipping cream

  3. 2 cups/475 ml whole milk

  4. 1 1/2 cups/260 g polenta (coarse cornmeal)

  5. 1 cup/110 g freshly grated Parmesan cheese

  6. 4 tablespoons/60 g unsalted butter

  7. 3 tablespoons/about 5 g chopped fresh chives

  8. Salt and freshly ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Combine the stock, cream and milk in a heavy based large saucepan. Bring to a simmer over high heat. Slowly whisk the polenta into the hot cream mixture.

  2. Whisk the polenta over medium heat until it comes to a simmer. Reduce the heat to a medium to low and simmer gently, stirring often, for about 45 minutes or until the polenta is thick and creamy and no longer has a starchy taste.

  3. Remove the polenta from the heat. Stir in the Parmesan cheese, butter and chives. Season to taste with salt and pepper.


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