Side Dish: Italy – Polenta Con Parmigiano (Silky Parmesan Polenta with Lemon-Parsley Gremolata)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
3 1 / 2 cups (830 ml) low-sodium chicken broth 1 cup (240 ml) whole milk 1 cup (160 g) coarse-ground polenta (not instant) 2 tbsp (30 g) unsalted butter 1 / 2 cup (50 g) finely grated Parmesan cheese 3 / 4 tsp (3.75 ml) kosher salt, plus more to taste 1 / 4 tsp (1.25 ml) freshly ground black pepper 1 / 2 cup (15 g) finely chopped fresh parsley 1 tsp (5 ml) finely grated lemon zest 1 small garlic clove, minced to a paste 1 tbsp (15 ml) extra-virgin olive oil Pinch of flaky sea salt
Show original ingredient measurements
3 1 / 2 cups (830 ml) low-sodium chicken broth 1 cup (240 ml) whole milk 1 cup (160 g) coarse-ground polenta (not instant) 2 tbsp (30 g) unsalted butter 1 / 2 cup (50 g) finely grated Parmesan cheese 3 / 4 tsp kosher salt, plus more to taste 1 / 4 tsp freshly ground black pepper 1 / 2 cup (15 g) finely chopped fresh parsley 1 tsp finely grated lemon zest 1 small garlic clove, minced to a paste 1 tbsp (15 ml) extra-virgin olive oil Pinch of flaky sea salt
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
In a medium saucepan, bring the chicken broth and milk to a gentle simmer over medium heat. While whisking, slowly rain in the polenta. Reduce heat to low and cook, stirring frequently, until creamy and the grains are tender, 20–25 minutes. Stir in the butter, Parmesan, black pepper, and 1/4 teaspoon (1.25 ml) of the kosher salt. Taste and adjust salt as needed. Keep warm over very low heat; if it thickens too much, whisk in a splash of hot water or broth. Make the gremolata: In a small bowl, combine the parsley, lemon zest, garlic, olive oil, and a pinch of flaky sea salt. To serve, spoon the polenta onto plates or shallow bowls and drizzle with a little gremolata. Serve alongside or under the Chicken Cacciatore to catch the sauce.
Show original instructions
In a medium saucepan, bring the chicken broth and milk to a gentle simmer over medium heat. While whisking, slowly rain in the polenta. Reduce heat to low and cook, stirring frequently, until creamy and the grains are tender, 20–25 minutes. Stir in the butter, Parmesan, black pepper, and 1/4 teaspoon of the kosher salt. Taste and adjust salt as needed. Keep warm over very low heat; if it thickens too much, whisk in a splash of hot water or broth. Make the gremolata: In a small bowl, combine the parsley, lemon zest, garlic, olive oil, and a pinch of flaky sea salt. To serve, spoon the polenta onto plates or shallow bowls and drizzle with a little gremolata. Serve alongside or under the Chicken Cacciatore to catch the sauce.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.