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Parmesan Polenta is the ultimate Italian comfort food side. Creamy, buttery, and full of cheesy flavor, this easy recipe pairs beautifully with braised short ribs, stews, roasted vegetables, or grilled meats. Whether you're planning a cozy Sunday dinner or an elegant holiday meal, this polenta brings warmth and richness to the table.
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 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 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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Ingredients for this Recipe
- Cornmeal - When I tested this recipe, fine-ground yellow cornmeal gave the polenta a super velvety texture. Medium-ground cornmeal or coarse-ground cornmeal works, but it won't be as smooth. Cooking times are also slightly longer. If you can't find fine-ground at the store, then process the cornmeal for 30-60 seconds into fine crumbs.
- Cheese - Parmigiano-Reggiano 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, and has an amazing flavor and texture. Regular Parmesan cheese or Pecorino Romano can be used as substitutes.
Variations to Try
- 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.
How to Make Creamy Polenta with Parmesan
Mix Stock and Broth - First, heat the chicken stock in a heavy-bottomed pot over medium-high heat. Slowly pour in the cornmeal while whisking continuously until the mixture thickens.
Simmer and Stir - Reduce the heat to low and simmer, whisking every minute or two for about 15 minutes until creamy.
Finish and Enjoy - Remove the soft polenta from the heat and then whisk in the cheese along with the milk, butter, salt, and pepper.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Polenta Tips
- Make sure to pour in the cornmeal slowly while whisking continuously so that it doesn't clump together.
- Whisk the polenta while cooking every 1-2 minutes so it doesn't burn.
- Polenta takes time to cook, and while it seems thickened and creamy, it needs time 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.
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!
- Shrimp Fra Diavolo - Spicy seafood pasta for an easy weeknight meal!
- Homemade Gnocchi - Soft, pillowy, and so much better than store-bought.
- Creamy Carbonara - Quick, easy, and full of comfort.
- Steak Pizzaiola - One of my favorite indulgent, easy weeknight meals!
Recipe
Parmesan Polenta
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 heavy-bottomed pot, bring the chicken stock 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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