Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Parmesan-Crusted Polenta
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 758
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 28 g
- Cholesterol
- 38 mg
- Sodium
- 666 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 758
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 28 g
- Cholesterol
- 38 mg
- Sodium
- 666 mg
Ingredients
Directions
- Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
- Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
- Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
- Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
- When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.
