Herbed Parmesan polenta

By Mary Berg
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There are definitely a few tricks to saving money in the kitchen.  One of my favourites is making sure that pretty much everything I buy can do double duty!  In this recipe, some of the herbs from the Pancetta Wrapped Pork Tenderloin are used to flavour the polenta.  Another great trick is learning how to make something as simple as cornmeal taste amazing!  This polenta recipe is a no-fuss way to get a delicious side on the table without breaking the bank.
This recipe can be made for just around $8.



  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt
  • 2 cloves garlic, peeled and left whole
  • 1 cup yellow cornmeal
  • 2 tablespoons butter
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 - 1 cup grated parmesan cheese
  • Salt and pepper to taste


  1. n a large pot, bring the broth to a boil.  Add the salt and garlic cloves and get a tight fitting lid ready.
  2. While whisking vigorously, slowly pour in the cornmeal, quickly pop the lid on, and turn the heat down to low.  Be careful here as the polenta does like to bubble quite a bit.
  3. Cook the polenta for about 20 minutes, giving it a good stir every five to seven minutes or so to make sure it’s not sticking to the bottom of the pan.  Once thick and creamy, add the butter, herbs, and cheese and stir well to combine.  Check for seasoning and add salt and pepper to taste.
  4. Serve immediately or keep warm in a covered pot for up to 15 minutes.  If the polenta thickens up too much, just add a splash of water.
  5. If you’d like to make this ahead, feel free to prepare the polenta as above then pour into a greased 20 centimeter square baking to set up. Slice the polenta into servings and fry up in some butter or oil to serve.


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