Creamy Polenta with Ricotta and Herbs

Ingredients

• 1 cup (240ml) polenta 1 cup (240ml) polenta
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240g) ricotta cheese 1 cup (240g) ricotta cheese
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15g) fresh rosemary, chopped 1 tablespoon (15g) fresh rosemary, chopped
• 1 tablespoon (15g) fresh thyme leaves 1 tablespoon (15g) fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth and milk to a boil.
2. 2.
   Slowly whisk in the polenta, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and simmer the polenta, stirring occasionally, for about 20-25 minutes or until thick and creamy.
4. 4.
   In a separate bowl, whip the ricotta cheese until light and fluffy.
5. 5.
   In a small skillet, heat the butter and olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
6. 6.
   Stir the garlic mixture, chopped rosemary, and thyme leaves into the cooked polenta. Season with salt and pepper to taste.
7. 7.
   Serve the creamy polenta in individual bowls, topped with a dollop of whipped ricotta and a sprinkle of fresh herbs.

Treat your ingredients with care...

• Polenta — Make sure to whisk the polenta into the boiling liquid slowly to prevent lumps from forming.
• Ricotta cheese — Whip the ricotta until light and fluffy for a smooth and airy texture.

Tips & Tricks

• For a richer flavor, you can substitute part of the vegetable broth with chicken or beef broth.
• Experiment with different herbs like basil or oregano to customize the flavor profile.
• Top the dish with a drizzle of balsamic glaze for an extra touch of sweetness and acidity.
• Serve the polenta with a side of sautéed mushrooms or roasted vegetables for a complete meal.
• Leftover polenta can be refrigerated and reheated the next day. Simply add a splash of milk or broth while reheating to restore its creamy consistency.

Serving advice

Serve the creamy polenta with whipped ricotta and herbs as a main course for a comforting and satisfying meal. Pair it with a fresh green salad or crusty bread to complete the dining experience.

Presentation advice

Present the creamy polenta in individual bowls, with a generous dollop of whipped ricotta on top. Garnish with a sprig of fresh herbs for an elegant touch. The contrasting colors and textures will make the dish visually appealing.