Cream of Polenta

Name: Cream of Polenta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Instant flour for polenta 1.1 cups; Water 4 ¾ cups; Fresh liquid cream ¾ cup; Parmigiano Reggiano PDO cheese 1.75 oz; Extra virgin olive oil ¾ tbsp; Shallot 7 oz; Brussels sprouts 11 oz; Extra virgin olive oil 1.4 tbsp; Fine salt to taste; Black pepper to taste; Brown sugar 1 ½ tbsp; Wildflower honey 1 tbsp; Water 0.42 cup

it de fr es br

365

Calories per serving

Vegetarian

Energy Kcal 365
Carbohydrates g 30.9
of which sugars g 15.2
Protein g 10.7
Fats g 22.1
of which saturated fat g 9.42
Fiber g 4.6
Cholesterol mg 45
Sodium mg 401

Difficulty: Easy
Prep time: 5 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Autumn in Northern Italy—seriously cozy—is just right for comforting dishes, and the polenta velouté recipe is a prime example. Folks from Lombardy, Veneto and Friuli Venezia Giulia really really love polenta. And this version? A tasty twist on the classic. Instead of the traditional cornmeal porridge, you get a creamy and smooth soup that's both savory and a little sweet. Perfect for chilly fall nights. The polenta soup has this tender texture that makes you feel at home. Some folks pair it with polenta with mushrooms or a drizzle of truffle oil—adds extra flavor. But, you know, this dish shines on its own. There's an elegant mix of tangy and rich flavors, giving it a unique feel compared to a typical veggie soup.

In places like Friuli Venezia Giulia, other versions might have rustic, hearty toppings. But here, it’s light and moist while still satisfying. Really. This creamy polenta? Comes together quicker than most velouté soups. Big win on a busy night. Instead of hours at the stove, you whip up something that tastes like you’ve put in a ton of effort—without all the fuss. The golden color is inviting, and each spoonful is a perfect mix of comfort and style.

For those who dig a bit of sharpness, adding parmesan or going for polenta with parmesan adds a nice kick. So here's the thing, whether serving it as a first course or making it the main event with some extra veggies or good bread, this polenta velouté recipe hits that sweet spot of quick prep and rich, creamy flavor, making autumn dinners something to eagerly anticipate. It's a dish that shows the season's bounty while offering a modern twist on a beloved tradition. Pretty much perfect. For real.

INGREDIENTS

365

Calories per serving

Ingredients for the soup: Instant flour for polenta 1.1 cups (150 g); Water 4 ¾ cups (1100 g); Fresh liquid cream ¾ cup (200 g); Parmigiano Reggiano PDO cheese 1.75 oz (50 g); Extra virgin olive oil ¾ tbsp (10 g)

for the shallots and Brussels sprouts: Shallot 7 oz (200 g); Brussels sprouts 11 oz (320 g); Extra virgin olive oil 1.4 tbsp (20 g); Fine salt to taste; Black pepper to taste; Brown sugar 1 ½ tbsp (20 g); Wildflower honey 1 tbsp (20 g); Water 0.42 cup (100 g)

Preparation

How to prepare Cream of Polenta

To prepare the cream of polenta, start by boiling water in a large pot; meanwhile, prepare the Brussels sprouts by removing the outer leaves 1 (if there's dirt, you can rinse them under running water), then remove the stem and cut them in half 2. Peel the shallots, cut them into 2 parts 3, or if they are very large, divide them into 4 parts.

Heat 2 tablespoons of olive oil in a pan, add the shallots 4, pour 1/2 cup of water 5, cover with the lid 6, and cook over medium-high heat for about 3 minutes.

Add the Brussels sprouts to the pot 7 and continue cooking for another 5 minutes, still covered. After the indicated time, remove the lid and continue cooking to let the water evaporate, then add the honey 8 and brown sugar 9.

Salt and pepper to taste and continue cooking for another 2 minutes or until the vegetables are caramelized 10. Turn off the heat and set the vegetables aside. Now take care of the soup: when the water in the pot comes to a boil, salt it and add 2 teaspoons of olive oil 11, pour the instant polenta flour in a thin stream while stirring with a whisk 12 and cook over low heat for 8 minutes, stirring constantly.

Then turn off the heat and pour in the fresh liquid cream 13 and grated Parmigiano Reggiano cheese 14, stir to combine the soup 15.

Pour the soup into dishes, add the caramelized Brussels sprouts and shallots in the center 16, enrich with a few tablespoons of vegetable cooking broth 17, and serve the cream of polenta piping hot 18!

Storage

You can store the Brussels sprouts and shallots for 1-2 days in the refrigerator in an airtight container. The soup tends to solidify, so it's better to serve it immediately. Freezing is not recommended.