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Herbed Ricotta Polenta - Creamy and Comforting

This Herbed Ricotta Polenta is a delightful blend of creamy ricotta cheese and smooth polenta, infused with fresh herbs. The dish brings warmth and comfort with its velvety texture and subtle flavors that soothe the palate.
Texture: Each spoonful is creamy and melts in your mouth, requiring minimal chewing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Polenta Base
  • 1 cup polenta Use quick-cooking polenta for a smoother texture.
  • 4 cups low-sodium vegetable broth This will provide a rich flavor while keeping the polenta tender.
  • 1 cup ricotta cheese Choose a smooth ricotta for a creamier finish.
  • 1 tablespoon olive oil Adds richness and helps achieve a smooth texture.
  • 2 tablespoons fresh herbs (e.g., basil, parsley) Chop finely to blend easily into the polenta.
  • 1/4 teaspoon salt Adjust according to taste.

Method
 

Cooking the Polenta
  1. In a medium saucepan, bring the vegetable broth to a gentle boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for about 20 minutes, stirring frequently, until the polenta is thick and creamy.
  2. Once the polenta is cooked, remove it from heat and stir in the ricotta cheese, olive oil, fresh herbs, and salt. Mix well until the ricotta is fully incorporated, resulting in a creamy consistency.
  3. If the polenta is too thick, add a little more broth or water until the desired creamy texture is achieved. It should be smooth enough to spoon easily.

Notes

Texture Tips: For an even softer texture, cook the polenta an additional 5 minutes while stirring. If a smoother consistency is needed, you can blend the polenta mixture with an immersion blender. This will create an ultra-smooth texture suitable for those requiring a gentler approach to eating.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to restore creaminess. The polenta is ready when it is warm and spoonable, and it should easily melt in the mouth.