Let me tell you—this creamy Parmesan polenta is like a warm hug in a bowl. It’s smooth, cozy, and loaded with savory, cheesy goodness that’ll make you want seconds (or thirds, trust me). And the best part? It feels fancy but takes barely any babysitting. Let’s make this ultimate comfort side dish together—it’s a weeknight winner with dinner-party vibes!
Why You’ll Love This Recipe
I first started making this polenta when my oldest was a toddler and pasta had officially worn out its welcome (you feel me, fellow parents?). I needed something quick, creamy, and full of flavor—and this was it!
- Only a handful of pantry staples
- Ready in under 30 minutes
- Ultra creamy and cheesy without being heavy
- Pairs with everything—from roast chicken to sautéed mushrooms
- Kid-approved and totally company-worthy
Ingredients Breakdown
Essentials
- 1 cup yellow cornmeal or polenta
- 4 cups water (or a mix of broth + water)
- 1 cup milk (whole or 2% for best creaminess)
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 3/4 cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
Pro Tips
- Use low-sodium broth for added depth without overwhelming the flavor.
- Freshly grated Parmesan melts better and adds way more flavor than the pre-shredded kind.
- Want extra richness? Add a splash of heavy cream at the end.
Step-by-Step Instructions
- In a medium saucepan, bring 4 cups water, 1 cup milk, and 1 teaspoon salt to a gentle boil over medium-high heat.
- Slowly whisk in the cornmeal, pouring it in a thin stream while whisking constantly to prevent lumps.
- Reduce heat to low and continue to whisk for 2–3 minutes until the polenta starts to thicken.
- Cover the pot and let it simmer gently for about 20 minutes, stirring every few minutes to prevent sticking.
- Once thick and creamy, stir in the butter and Parmesan until melted and smooth.
- Season with freshly ground black pepper to taste, and serve warm!
Chef’s Tips and Tricks
- Stir frequently during cooking to ensure the polenta doesn’t scorch on the bottom.
- If it gets too thick, just add a splash of warm milk or water until it loosens up again.
- Letting the polenta rest off-heat for 5 minutes before serving makes it even creamier.
Recipe Variations and Serving Suggestions
- Swap Parmesan for pecorino or Gruyère for a flavor twist.
- Top with sautéed wild mushrooms and herbs for a vegetarian main.
- Serve under braised short ribs or slow-cooked ragu—pure heaven.
- Let cooled polenta firm up, slice it, and pan-fry for crispy cakes later in the week!
FAQs
Can I make polenta ahead of time?
Yes! Reheat gently with a splash of milk or broth to loosen it up—it’ll be just as creamy.
Is polenta gluten-free?
Yep, polenta is naturally gluten-free! Just make sure your cornmeal is certified GF if you’re sensitive.
Recipe Card
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup yellow cornmeal or polenta
- 4 cups water (or broth)
- 1 cup milk
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 3/4 cup grated Parmesan
- Black pepper, to taste
Instructions:
- Bring water, milk, and salt to a gentle boil in a medium saucepan.
- Slowly whisk in the cornmeal, stirring constantly.
- Lower heat and simmer for 20 minutes, stirring frequently.
- Stir in butter and Parmesan until silky and smooth.
- Season with black pepper and serve warm.
Nutrition: 290 calories per serving
If you tried this creamy dream of a side dish, I’d love to hear about it! Leave a comment below or tag me on Instagram @thekitchensaid. Let’s keep our kitchens cozy and delicious—one spoonful at a time!
