In a medium-sized pot over medium-high heat, add the olive oil. Allow it to heat up and then add the diced onion. Sauté until they become translucent and slightly browned, which should take about 3 to 7 minutes. This step builds the foundational flavor of your polenta.
Next, stir in the minced garlic and cook for another minute until fragrant. You want to be careful not to burn the garlic as it can turn bitter.
Pour in the chicken stock (or your choice of liquid) and bring it to a boil. Keep an eye on it, as it will bubble vigorously!
Once boiling, reduce the heat to medium-low and gradually add in the cornmeal while vigorously whisking. This is the key step—whisk continuously to avoid any lumps forming. Keep whisking for about 15 to 20 minutes until the mixture thickens.
As the polenta cooks, it will start to come away from the sides of the pot. This is a good sign that it’s ready to continue to the next step.
Then, add in the unsalted butter, parmesan cheese, and season with sea salt and pepper. Stir until everything is completely combined and creamy.
Let it cook for an additional 5 minutes over low heat. This allows all the flavors to meld beautifully.
Once done, remove from heat and garnish with extra parmesan cheese and fresh herbs if desired. This little touch adds a lovely visual appeal and extra flavor.
Serve hot and enjoy your wonderfully creamy dish! It pairs well with roasted vegetables, meats, or even on its own.
