Polenta can be soft and creamy or very firm depending on the amount of liquid you use. If you make this dish ahead of time, cover with a damp cloth and add in 1/4 cup whipping cream when reheating.


  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 6 cups milk
  • 2 teaspoons chopped garlic
  • Dash hot pepper sauce
  • 1 cup cornmeal
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground pepper


Heat oil over medium-low heat in a large heavy pot. Cook onions, stirring often, for 8 minutes or until onions are translucent. Stir in milk, garlic and hot pepper sauce; bring to boil over high heat. Add cornmeal in a thin stream until fully incorporated. Reduce heat to low.

Cook, whisking frequently, for 15 to 20 minutes or until polenta is thick and pulls away slightly from the sides of the pan. Stir in cheese, parsley, salt and pepper. Serves 6.