Creamy Parmesan Polenta

Creamy polenta cooked with milk and finished with butter, Parmesan cheese, and fresh herbs for a rich and comforting side dish.

Course Side Dish

Cuisine Italian

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 239kcal

Author Michelle Ordever

Ingredients

4 cups water
1 cup milk
1 teaspoon sea salt
1 cup coarse-ground polenta or cornmeal
5 tablespoons butter divided
½ cup freshly grated Parmesan cheese 2 ounces, plus more for serving
Fresh rosemary or parsley optional, for serving

US Customary - Metric

Instructions

Pour the water and milk into a medium saucepan and heat over medium-high heat until boiling.
Add the salt, then gradually whisk in the polenta. Continue whisking as you add it to prevent lumps from forming.
Reduce the heat to a gentle simmer and cover. Cook for 25-30 minutes, stirring approximately every 5 minutes to prevent the polenta from sticking to the bottom of the pan. It will gradually thicken as it cooks.⅕
Remove the cooked polenta from the heat. Add 3½ tablespoons of butter and the Parmesan, stirring until melted and completely incorporated.
Taste the polenta and adjust the seasoning if needed.
Ladle the creamy polenta into serving bowls. Top each portion with some of the remaining butter, additional Parmesan, and fresh rosemary or parsley, if desired. Serve and enjoy!

Notes

Tips

Use coarse-ground polenta or cornmeal instead of finely ground cornmeal.
Add the polenta gradually, whisking continuously to prevent lumps.
Stir the polenta approximately every 5 minutes as it cooks to prevent it from sticking to the bottom of the saucepan.
The polenta will continue to thicken as it stands. If it becomes thicker than you prefer, stir in a small splash of warm milk or water until it reaches your desired consistency.

Substitutions

The original recipe uses a mix of water and milk, but you can also use chicken stock, vegetable stock, or a combination of liquids for a different flavor.
Add fresh rosemary or parsley when serving, or leave the herbs out if preferred.

Leftovers

Allow leftover polenta to cool before transferring it to an airtight container and refrigerating.
Polenta firms considerably as it cools. Reheat gently on the stovetop or in the microwave, adding a little milk, water, or stock as needed to restore its creamy consistency.
Reheat leftovers thoroughly until piping hot throughout before serving.

Freezing

You can freeze creamy polenta, although its texture may change slightly after thawing.
Cool completely before transferring to a freezer-safe airtight container.
Thaw overnight in the refrigerator, then reheat gently, stirring in a little milk, water, or stock to loosen the polenta and restore its creamy texture.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition