Easy Weeknight Garlic Parmesan Polenta

Mashed potatoes are out. Finely ground corn is in. Even if you leave the peels on for your mashed potatoes it’s still a bit of an undertaking- wash, rough chop, boil, drain, season, mash. Polenta gives you a very similar starchy stick to your ribs experience with way less work.

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Prep Time2

Cook Time26

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 390kcal

Ingredients

1/2 cup polenta
2 tbsp butter
3 cloves garlic crushed
2 cup chicken stock
1/4 cup parmesan grated, fresh
salt and pepper

Instructions

melt butter in a small pot on medium heat
Add garlic and simmer until fragrant, 2-3 minutes
Add polenta and stir to fully absorb the butter an garlic as well as toast the polenta a little- 2 minutes
add the chicken stock, bring to a boil, then reduce to simmer 20 minutes uncovered, stirring occasionally until texture is as desired
kill heat, fold in the parm, season to taste with salt and pepper

Notes

Use less parm if you’re using the dry stuff, it’s way saltier than grating fresh.

Nutrition