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Polenta With Parmesan

Polenta With Parmesan

Course : Main Course
Regions : European
Servings : 10
Time : 15 Minutes

Chef Gautam Kumar


Cornmeal yellow (coarse) 500 g
Chicken Stock 4000 ml / 4 liter
Shallot minced 20 g
Garlic Minced 10 g
Egg yolk 4 no
Parmesan cheese 70 g
Butter 75 g
Salt To Taste
Black Pepper Crushed To Taste


  1. Heat half Butter in pan and saute the minced garlic until it leaves aroma approximately for 3 minutes.
  2. Add the stock to it and boil
  3. Gradually pour the cornmeal into the boiling water by stirring constantly until all cornmeal has been added.
  4. Simmer and stirring often, until the polenta pulls away from the sides of the pot, for approximately 45 minutes.
  5. Remove the saucepan from heat and blend it in butter, egg yolk and grated parmesan cheese.
  6. Adjust the seasoning with salt and pepper and serve.