Creamy Polenta from a Tube
Making creamy polenta from a tube is a major time shortcut to have in your back pocket! But don't just follow the packaging instructions as it'll likely end up bland. This easy recipe uses pre-cooked tubed polenta and a handful of kitchen staples for a more flavorful side dish that will save you 30 minutes of cook time (or more).
Servings 6
Calories 123kcal
Ingredients
- 1 18-ounce (510g) tube of polenta
- 6 ounces (¾ cup) reduced-sodium chicken broth
- 4 ounces (½ cup) milk
- 2 Tablespoons (28g) unsalted butter
- Cracked black pepper to taste
- 1 ounce (½ cup, 27g) shredded Pecorino Romano or Parmesan
Instructions
- Slice polenta into cubes roughly ½-inch wide.
- Add the cubed polenta to a medium saucepan set over medium-low heat. Pour in the chicken broth and cover. Once the broth is bubbling around the edges of the pan, remove the lid and mash the polenta cubes using a potato masher until it's as smooth as it can be.
- Pour in the milk and add the butter and black pepper. Stir to combine evenly.
- Add the grated Pecorino and stir it into the polenta. Continue to heat and stir until the butter and cheese are fully melted and combined. Adjust seasonings and serve.
Notes
- Tubed polenta is pre-cooked (prepared) and can usually be found in the dry pasta aisle. Even though it's shelf-stable, it can also sometimes be found in the refrigerated produce cases with the tofu.
- If you don't have a potato masher, you can use fork(s) or a hand mixer.
- To reheat leftover polenta, heat it in a saucepan with a drizzle of milk over low heat and stir until warm and creamy again.
Nutrition
Calories: 123kcal | Carbohydrates: 13.8g | Protein: 4.6g | Fat: 5.5g | Saturated Fat: 3.5g | Cholesterol: 16mg | Sodium: 391mg | Potassium: 38mg | Fiber: 0.9g | Sugar: 1.8g | Calcium: 78mg
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
