Quick Polenta with Parmesan Cheese: A Weeknight Wonder

There’s a certain rustic charm to polenta, a dish that speaks of hearth and home. For me, polenta evokes memories of chilly autumn evenings spent in my grandmother’s kitchen, the air thick with the comforting aroma of simmering cornmeal. While I cherish those moments of slow-cooked tradition, life often calls for speed and convenience. That’s where the beauty of a quick polenta, particularly in its convenient tube form, truly shines. It’s a weeknight savior that delivers that same satisfying comfort without the hours of constant stirring, allowing me to recreate that feeling of warmth and nourishment in a fraction of the time.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: Serves 4
• Dietary Type: Vegetarian

Ingredients

Here’s what you’ll need to bring this delightful dish to life:

• 1/2 cup cipollini onion, minced (also known as ‘cipoline’ onions)
• 1 cup fresh tomato, pureed in a blender and mixed with 2 tablespoons flour (canned crushed tomatoes can be substituted)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 cup dry white wine (a white Zinfandel works beautifully here)
• Salt and pepper to taste
• 1/2 cup chicken broth (or 1/2 cup vegetable broth for a vegetarian option)
• 3 tablespoons heavy cream
• 1/2 cup grated Parmesan cheese, not pre-grated
• 3 tablespoons fresh basil, cut into ribbons (use fresh basil only; dried will not yield the same vibrant flavor)

Equipment Needed

• Medium-sized saucepan
• Whisk
• Blender (for pureeing tomatoes)
• Lightly oiled baking dish

Instructions

Bringing this quick polenta dish together is a straightforward process:

1. Begin by sautéing the cipollini onion in a medium saucepan over medium heat, along with the butter and olive oil. Cook until the onions are softened and translucent, usually about 5-7 minutes.
2. Add the minced garlic to the pan and cook for 1 minute more, being careful not to let it burn, as burnt garlic can impart a bitter flavor.
3. Next, whisk in the white wine, the tomato puree mixed with flour, and the chicken broth (or vegetable broth). Whisk thoroughly to ensure there are no lumps from the flour.
4. Bring the mixture to a simmer and simmer gently for 5 minutes, allowing the sauce to thicken slightly.
5. Remove the saucepan from the heat. Stir in the heavy cream until well combined. Season generously with salt and pepper to your personal preference.
6. Prepare your polenta: arrange approximately 1/2-inch thick slices of your tube polenta in a lightly oiled baking dish. You should aim for about 12 slices.
7. Spoon the prepared tomato sauce evenly over the polenta slices, ensuring each slice is well-coated.
8. Sprinkle the grated Parmesan cheese generously over the top of the sauce-covered polenta.
9. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes. The polenta should be heated through, and the cheese should be melted and lightly golden.
10. Once out of the oven, garnish with the fresh basil ribbons just before serving.

Expert Tips & Tricks

• The Onion Matters: While the recipe calls for cipollini onions, which offer a delightful sweetness and mildness, don’t hesitate to substitute with a finely minced shallot or a sweet yellow onion if cipollinis are unavailable. The key is a gentle, sweet onion flavor.
• Cheese Purity: The instruction to use grated Parmesan cheese and not pre-grated is crucial. Pre-grated cheeses often contain anti-caking agents that can affect the texture and meltability of the sauce. Grating your own Parmesan will give you a smoother, more luxurious sauce.
• Tomato Texture: If you’re using canned tomatoes, choose good quality crushed tomatoes. Pureeing them briefly in a blender will ensure a smoother sauce, much like using fresh.
• Doneness Test: The polenta is ready when it’s heated through and the topping is bubbling and the cheese is melted and slightly browned. The edges of the polenta slices should be slightly softened.
• Broth Choice: For a fully vegetarian dish, ensure you use vegetable broth. The flavor difference is minimal, and it makes the dish accessible to a wider range of diners.

Serving & Storage Suggestions

This Quick Polenta with Parmesan Cheese is best served immediately, hot from the oven, allowing the comforting aromas to entice your guests. The vibrant fresh basil ribbons add a pop of color and freshness that cuts through the richness of the cheese and sauce. It pairs wonderfully with a simple tossed spinach salad dressed with a light vinaigrette, and of course, a piece of crusty bread for soaking up any extra sauce is always a welcome addition.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can gently warm individual portions in the microwave, or for a more even heating, place them in a small baking dish, cover with foil, and reheat in a 300°F (150°C) oven until warmed through. Avoid over-reheating, as the polenta can become a bit dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	238.4 kcal
Calories from Fat	184 kcal
Total Fat	20.5 g	31%
Saturated Fat	9.4 g	47%
Cholesterol	41.7 mg	13%
Sodium	335.6 mg	13%
Total Carbohydrate	5.4 g	1%
Dietary Fiber	0.9 g	3%
Sugars	2.4 g	9%
Protein	6.4 g	12%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderfully satisfying as is, feel free to explore some variations:

• Cheese Play: If you’re feeling adventurous and have them on hand, consider adding a small amount of grated Fontina or Asiago cheese along with the Parmesan for a more complex cheesy flavor. A blend of your favorite Italian cheeses could also be a delightful addition.
• Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes along with the garlic for a subtle warmth that complements the tomato sauce.
• Herb Garden: Beyond basil, consider finely chopped fresh parsley or chives as a garnish for a different herbaceous note.
• Creamy Alternatives: For a slightly lighter version, you could experiment with using half-and-half instead of heavy cream, though the richness will be slightly reduced.

FAQs

Q: Can I make the tomato sauce ahead of time?
A: Yes, the tomato sauce can be made a day in advance and stored in the refrigerator. Gently reheat it before spooning over the polenta.

Q: What kind of polenta is best to use?
A: This recipe is designed for tube polenta, often found in the refrigerated section of grocery stores. It slices easily and heats up beautifully. Instant polenta is not recommended as it has a different texture and cooking method.

Q: Is it possible to make this dish gluten-free?
A: To make this dish gluten-free, you would need to ensure your tomato puree mixture uses a gluten-free flour alternative or a cornstarch slurry. Always check the labels of all your ingredients for hidden gluten.

Q: What if I don’t have white wine?
A: If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth, or even a splash of white wine vinegar mixed with a little water for acidity.

Q: How can I make this dish vegan?
A: To make this vegan, you would substitute the butter with vegan butter or olive oil, the heavy cream with a plant-based cream alternative (like cashew or soy cream), and the Parmesan cheese with a nutritional yeast-based vegan Parmesan alternative. Ensure your vegetable broth is also vegan.

Final Thoughts

This Quick Polenta with Parmesan Cheese is more than just a meal; it’s a testament to how simple, quality ingredients, combined with a little culinary know-how, can deliver immense satisfaction. It’s the perfect dish for those busy evenings when you crave something hearty and flavorful without spending hours in the kitchen. I encourage you to give it a try, and I’m confident it will become a cherished recipe in your repertoire, just as it has in mine. Enjoy the comforting embrace of this delightful polenta dish!