Parmesan Parsley Polenta

Wow, trying saying that three times fast!

This was the very first time I've made polenta from scratch and I neglected to read about the whole "gradually add the cornmeal while continually whisking" thing so it was lumpy. No worries, one of my dinner party guests, Goran, stood there lovingly whisking and smoothing the lumps out for a good 10 minutes. Thanks again Goran!!

~2 Tbsp olive oil
small onion, finely chopped
2 cloves garlic, minced
1 quart (4 cups) vegetable stock
1 cup coarse cornmeal
3 Tbsp butter
1 1/2 tsp Kosher salt
1/4 tsp black pepper
~1/2 cup freshly grated Parmesan
~2 Tbsp fresh parsley, minced

In a medium pot, heat the oil and add the onion and a little salt to sweat until onions are translucent. Add the garlic and saute for a few minutes.

Add the stock and bring to a boil. Gradually add the cornmeal while continually whisking. (This is not just a suggestion, it's important!)

Cook over low heat for about 30 minutes, stirring every few minutes to prevent lumps. When the mixture is cooked and creamy, add the butter, salt, pepper, and Parmesan cheese, stirring until everything is mixed and warmed through. Last, stir in the parsley.

Serve immediately, or spread onto a cake pan and let cool to serve in slices.

I opted to serve immediately, as a delicious bed under my roasted duck. It was the perfect compliment! Now that I know how to make this, polenta is going to make more appearances with our dinners. It's so easy to switch it up each time with different mix ins.