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Le Chaudron recipe
Polenta crémeuse
Creamy parmesan polenta
⏱ 30 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)instant polenta
1 L (4¼ cups)chicken stock
300 ml (1¼ cups)whole milk
60 g (2 oz)grated Parmesan
60 g (2 oz)mascarpone
30 g (1 oz)butter
1 pinchnutmeg
1 pinchsalt and pepper
- 250 g (9 oz) instant polenta
- 1 L (4¼ cups) chicken stock
- 300 ml (1¼ cups) whole milk
- 60 g (2 oz) grated Parmesan
- 60 g (2 oz) mascarpone
- 30 g (1 oz) butter
- 1 pinch nutmeg
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pour the chicken stock and milk into a large heavy-bottomed saucepan. Salt lightly.
- Bring to a simmer over medium heat without letting it boil hard (the milk would boil over).
- Rain the polenta into the simmering liquid, whisking hard to avoid lumps.
- Once it's all in, turn the heat to low and switch to a wooden spoon.
- Cook 5 to 8 minutes depending on the polenta (instant or not), stirring constantly so it doesn't stick.
- It's ready when creamy and pulling away from the sides of the pan. Remove from the heat.
- Immediately stir in the butter, parmesan and mascarpone until melted.
- Grate plenty of fresh nutmeg on top and add pepper. Serve right away in 4 warm shallow bowls.
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