Creamy Parmesan Polenta with Roasted Garlic

An overhead view of polenta in a bowl with a block of parmesan cheese and garlic bulbs in the background.

Creamy Parmesan Polenta with Roasted Garlic

Polenta doesn't have to be plain or dry. This creamy parmesan polenta with roasted garlic is not only silky smooth but also full of flavor. Perfect as an elegant side or a comfort food staple.

Course Side Dish

Cuisine American, European

Keyword Cornmeal

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 153kcal

Ingredients

125 grams Valle Del Sole maize flour or substitute other cornmeal and follow package directions
1 liter water or follow package directions
0.5 bulb garlic or around 8 large cloves
2 tablespoons olive oil or other vegetable oil
3 tablespoons grated parmesan cheese
3 tablespoons heavy cream
1.5 teaspoons salt or more to taste

US Customary - Metric

Instructions

to roast the garlic

Preheat oven to 200 C / 390 F
Use a sharp knife to cut the very tops off the garlic cloves (the parts not attached together. This will make it easier to squeeze the garlic out after roasting.
Take out a dinner plate sized piece of aluminum foil and double it on itself. Put the half garlic bulb in the foil and drizzle it with the olive oil. *
Fold up the foil tightly around the garlic bulb and roast in the oven for 35 minutes.
Take out of oven and leave to cool.
When cool, squeeze the cloves out of the peels and mash them with a fork until smooth.

to make the polenta

Put one liter of water** and 1.5 teaspoons of salt in a saucepan over high heat.
When the water is simmering, whisk in the cornmeal or corn flour. Whisk until there are no lumps. If there are lumps, you may need to add more water.
Cover and simmer for 40 minutes over low to medium-low heat.***
Once the polenta is cooked, whisk in the cream, parmesan and roasted garlic. Taste and adjust salt to your preference.

Notes

*Alternatively, to save some time you can roast individual cloves in a ramekin. Toss the cloves into a small oven-safe ramekin, cover with oil and put an aluminum foil cover on top. Roast at 250 C / 480 F for 20 minutes
** This recipe uses 1 liter of water but you may need to use more or less depending on the specific type of cornmeal or corn flour you use. Follow package directions accordingly, add more water if the polenta is lumpy.
*** Cook for as long as is indicated on the package. Check occasionally and add more water if the polenta is lumpy. It should be smooth like potato puree.

Nutrition