Side Dish: United States – Creamy Lemon-Parmesan Polenta with Chives and Toasted Pine Nuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 / 4 cup (120 g) stone-ground polenta (not instant)
2 cups (480 ml) low-sodium chicken stock or vegetable stock
1 1 / 2 cups (360 ml) whole milk or water
2 tbsp (30 g) unsalted butter
1 / 2 cup (50 g) finely grated Parmesan cheese
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) fresh lemon juice (optional, to taste)
2 tbsp (30 ml) finely chopped fresh chives
2 tbsp (30 ml) pine nuts, lightly toasted
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing (optional)

Show original ingredient measurements

3 / 4 cup (120 g) stone-ground polenta (not instant)
2 cups (480 ml) low-sodium chicken stock or vegetable stock
1 1 / 2 cups (360 ml) whole milk or water
2 tbsp (30 g) unsalted butter
1 / 2 cup (50 g) finely grated Parmesan cheese
1 tsp finely grated lemon zest
1 tsp fresh lemon juice (optional, to taste)
2 tbsp finely chopped fresh chives
2 tbsp pine nuts, lightly toasted
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing (optional)

Instructions

Toast the pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a medium saucepan, bring the stock and milk to a gentle simmer over medium heat. Whisk in the polenta in a slow, steady stream to prevent lumps.
Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick, creamy, and the grains are tender, 25–35 minutes (add splashes of hot water or stock as needed to keep it silky).
Stir in the butter, Parmesan, lemon zest, and lemon juice (if using). Fold in the chives and season with salt and black pepper to taste.
Serve immediately, spooned alongside the quail so it can catch the apricot pan jus. Top with toasted pine nuts and a light drizzle of olive oil if desired. If holding, keep covered over very low heat; loosen with a bit of hot stock before serving.