Venetian Polenta Cream with Parmigiano
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
Slow-cooked polenta thinned to a creamy soup consistency, enriched with Parmigiano-Reggiano: comfort in a bowl.
Ingredients
- 80g fine polenta (instant or traditional)
- 800ml whole milk
- 200ml water
- 60g Parmigiano-Reggiano, finely grated
- 30g unsalted butter
- ½ tsp fine salt
- Pinch of white pepper
Method
- 1
Bring milk and water to a gentle simmer in a heavy-bottomed saucepan with salt.
- 2
Whisk in polenta in a slow, steady stream to prevent lumps.
- 3
Cook on very low heat, stirring constantly, for 20–25 minutes until completely smooth.
- 4
For a soup consistency, add extra warm milk until pourable.
- 5
Remove from heat and stir in butter and Parmigiano. Season and serve immediately.
Phase 1: Days 1–3 (Liquid only)
What you can eat now
During days 1-3 your mouth needs complete rest. Stick to room-temperature or cool liquids, smooth soups, broths, fruit juices with no pulp, and dairy smoothies. Nothing that requires any chewing at all.
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