Creamy Parmesan Polenta

Beth Moncel’s Budget Bytes recipe builds polenta with chicken broth, coarse cornmeal, salted butter and Parmesan. It is a savory preparation, and the chicken broth means the published version is not vegetarian. Follow the original recipe for quantities and cooking guidance.

For a brunch plate, our suggestion is to treat the polenta as the soft element and choose one contrasting topping. Sautéed mushrooms or an egg would each make sense; adding both plus several sauces can bury the corn flavor. Serve a crisp green salad alongside if you want freshness rather than more richness.

Presentation can stay straightforward. A shallow bowl leaves space for a topping without turning the meal into a tower. Bring it to the table promptly, and put any extra cheese on the side so guests can decide how much they want. These are serving ideas, not changes tested against the original recipe.

Recipe credit: Beth Moncel, Budget Bytes. Read the full original recipe.

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