Creamy Parmesan Polenta

Keith! This was wow-good! And so easy!! Made as a side dish for baked shrimp. It did take closer to 10-12 min for the polenta to cook down and yes, I could have mashed perhaps either before to speed up the process or after to make sure the mixture was extra creamy but, like mashed potatoes? We don’t mind some lumps! I agree with BuckWheat Queen that smoked paprika is the bomb and I ended up adding 1/4 tsp. Will be a regular side for me from now on! Thank you!

This creamy cheesy polenta is so delicious and rich. It's savory. I served it with filet mignon. It was the perfect complementary flavor profile. I used low sodium chicken broth because that's what I had available, and it was amazing! I would never use regular chicken broth for this recipe, since it tasted perfect! I also used a lot of paprika, not a dash. I highly recommend that you make this recipe, even if you don't have a fancy meal planned. You may want to eat it all. Remember you have to use a potato masher to break down the cubed polenta after removing the polenta from the heat (I think that's not written in the recipe). Enjoy!

Easy, fast, cheap and gluten free-you've got my attention! I used 'from scratch' polenta instead of the prepared type. I enjoyed the addition of paprika and added a bit more than a pinch once I tasted it. I used smoked paprika and it gave such a nice earthy flavour it was hard to stop at just a pinch. This is a wonderful compliment to baked chicken. Thank you keithahaney for sharing this recipe.