Recipes Side Dishes Easy Polenta 3.3 (3) 6 Reviews Most polenta recipes require nearly an hour of patient stirring; this streamlined version comes together off the heat, with a final whisk just before serving. The result is an almost effortless, exquisitely creamy polenta that’s the perfect base for slow-roasted pork and vegetables. By Mary-Frances Heck Updated on March 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 20 mins Total Time: 1 hrs 5 mins Yield: 8 Ingredients 8 cups lower-sodium chicken broth (such as Swanson), vegetable broth, or water 1 teaspoon kosher salt 1 teaspoon black pepper 2 cups uncooked polenta or cornmeal (such as Anson Mills) 7 ounces Parmigiano-Reggiano cheese, grated (about 2 packed cups) 1/2 cup unsalted butter (4 ounces) Directions Bring broth to a boil in a medium saucepan over high. Stir in salt and pepper; remove from heat. Gradually add polenta, whisking constantly. Cover and let stand 45 minutes. Add cheese and butter, whisking vigorously to break up any lumps. If desired, serve with pork loin and vegetables. Suggested Pairing Lightly herbal Italian red. Rate it Print