Indulge in a spoonful of comfort with this creamy polenta with parmesan. This perfect side dish combines a silky smooth texture with a rich, nutty flavor that is irresistible.
Polenta is a common dish in Italian cuisine that originated in northern Italy. This simple dish was a staple food for peasants and working-class families. It is a hearty porridge that is similar to grits and it can be flavored in a variety of ways. It is a warm comfort food that can be served creamy or cooled and fried as polenta cakes.
This creamy polenta recipe is made with simple ingredients but is hearty and packs a flavorful punch. It can be served as a main dish topped with roasted tomatoes or mushrooms or as a creamy side dish alongside Italian braised short ribs or Italian meatballs.
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🧀 Ingredient notes
- Cornmeal - A fine-ground yellow cornmeal is what I recommend for making the best creamy polenta. When cooked, it has a nice velvety texture to the polenta. Medium ground cornmeal or coarse ground cornmeal can also be used. Cooking times will be slightly longer or you can add the cornmeal to a blender or food processor and process for 30-60 seconds into fine crumbs.
- Parmesan - Parmigiano Reggiano cheese is a hard Italian cheese made from cows raised in certain provinces in Italy. It's highly monitored for quality control and made without additives or preservatives. It's also lactose-free making it easy for most to digest. It's distinct crumbly structure and flaky texture has the best nutty flavor and aroma. Regular parmesan cheese or pecorino romano will also work for this cheesy polenta, if needed. If you can get your hands on authentic Parmigiano-reggiano, you will get the ultimate flavor and texture in your dishes.
📋 Substitutions and variations
- Toppings - This creamy parmesan polenta recipe can definitely stand alone, but also serves as a perfect base for a variety of toppings. Grilled broccolini, sundried tomatoes, caramelized onions, roasted shrimp, or lobster are some ideas.
- Vegetarian - Replace the chicken stock with vegetable broth in this easy polenta recipe.
- Dairy-Free - Use a dairy-free parmesan cheese substitute.
🔪 Step by step instructions
First, heat the chicken stock in a dutch oven (affiliate link) or large pot over medium-high heat. Slowly pour in the cornmeal in while whisking continuously until the mixture turns into a thickened polenta.
Reduce heat to low and let it simmer, while whisking every minute or two for about 15 minutes until you have a creamy consistency. The polenta should have a creamy texture and not grainy.
Remove the soft polenta from the heat and then whisk in the Parmigiano Reggiano cheese along with the whole milk, butter, kosher salt and black pepper.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to pour in the cornmeal slowly while whisking continuously so that it doesn't clump together.
- Whisk the creamy polenta as it's cooking every 1-2 minutes so it doesn't burn.
- Polenta takes time to cook and while it seems like it's thickened and creamy, it needs a while to soften the cornmeal.
🥡 Storage suggestions
Leftover creamy parmesan polenta will keep in an airtight container in the refrigerator for 3-4 days. It will harden as it cools, so it's best to heat it in a pot over medium-low heat with extra chicken broth or stock until it becomes creamy again.
🍝 More Italian recipes
If you loved this creamy polenta with parmesan recipe, then check out these other Italian recipes that I know you will love too!
📖 Recipe
Creamy Polenta Recipe with Parmesan Cheese
Video
Ingredients
- 1 quart chicken stock
- 1 cup yellow cornmeal, fine ground
- ¼ cup whole milk
- 1 cup grated Parmigiano Reggiano
- 3 Tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a dutch oven (affiliate link) or large saucepan, bring the chicken stock (affiliate link) to a boil over medium heat.
- Slowly add the cornmeal, while whisking and continue to stir for 2-3 minutes until the mixture thickens.
- Reduce the heat to medium-low and let the mixture simmer, whisking every 1-2 minutes, for approximately 15 minutes. The mixture should be creamy and no longer gritty.
- Remove the pan from the heat and add in the milk, cheese, butter, salt, and pepper.
- Whisk for 1-2 minutes until the butter and cheese are completely melted and the polenta is creamy.
Notes
- Cornmeal - Medium or coarse ground cornmeal can be used, but cooking times will be slightly longer. The cornmeal can also be processed in a blender or food processor for 30-60 seconds into fine crumbs.
- Cheese - Regular parmesan or pecorino romano cheese can be used as a substitute.
- Topping - Add grilled broccolini, sundried tomatoes, caramelized onions, roasted shrimp, or lobster on top of the finished polenta.
- Broth - Either chicken stock or broth may be used. Vegetable broth may be substituted to make the dish vegetarian.
- Dairy-Free - Use a dairy-free parmesan cheese substitute.
- Leftovers - Cooled polenta will keep in an airtight container in the refrigerator for 3-4 days. Re-heat it in a pot over medium-low heat with extra broth or milk until creamy.
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