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Creamy Polenta with Balsamic Glaze

Total Time

Prep: 15 min. Cook: 2 hours

Makes

4 servings

This delicious, easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated. —Sarah Vasques, Milford, New Hampshire
Creamy Polenta with Balsamic Glaze Recipe photo by Taste of Home

Ingredients

  • 4 tablespoons butter, divided
  • 1-1/2 cups half-and-half cream, divided
  • 1 cup 2% milk
  • 1/4 teaspoon salt
  • 1/3 cup cornmeal
  • 1 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1/2 cup grated Parmesan cheese

Directions

  1. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes.
  2. Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.

Test Kitchen tips
  • Don't try to speed this recipe along by cooking on high, or the outer edge is likely to get browned.
  • This makes a generous amount of balsamic glaze. A drizzle would also complement pork chops or roasted chicken.
  • Nutrition Facts

    1/2 cup polenta with 1 tablespoon glaze: 415 calories, 25g fat (16g saturated fat), 89mg cholesterol, 494mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 9g protein.

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