Creamy Polenta with Parmesan Cheese Recipe

If you’ve never tried polenta or think it’s just a side dish for fancy restaurants, wait until you make this Creamy Polenta with Parmesan Cheese Recipe—it’s a total game changer. This recipe is beyond simple but delivers an irresistibly smooth, cheesy comfort food that feels like a warm hug on a plate. Plus, once you nail this classic, you’ll find yourself craving it again and again. Trust me, I’ll walk you through every single step so it turns out perfectly creamy every time.

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Ingredients & Why They Work

Every ingredient here plays a key role in making this Creamy Polenta with Parmesan Cheese Recipe sing. Using a mix of water and milk creates both a light and creamy base, while the kosher salt seasons evenly. The Parmesan cheese melts perfectly into the polenta, adding savory complexity. Let’s dig into why I pick these ingredients every time I make this dish.

• Water: Keeps the polenta light and helps achieve the right consistency without heaviness.
• Milk: Adds creaminess and a subtle sweetness that balances the savory cheese.
• Kosher salt: I prefer kosher salt because it seasons gently and is easier to control than table salt.
• Cornmeal: I use coarse or medium grind for that perfect creamy yet slightly grainy texture to hold onto sauce or toppings.
• Butter: Adds richness and a silky finish to the polenta.
• Parmesan cheese: The star flavor booster. I always grate it fresh for that intense umami kick and creaminess.
• Fresh rosemary or parsley (optional): Adds a pop of color and herby brightness that complements the rich base beautifully.

Tweak to Your Taste

I love how adaptable this Creamy Polenta with Parmesan Cheese Recipe is—you can make it as rich and decadent or as simple and light as you want. I sometimes play around with herbs or even swap out the Parmesan for Pecorino Romano for a sharper twist. You should definitely feel free to make it your own!

• Richer Variation: Using all milk or substituting part of the water with chicken or vegetable stock amps up the flavor.
• Herb Twist: Fresh thyme or sage work wonderfully if you want to change up the herbal notes.
• Fried Polenta Cakes: I sometimes make extra polenta, chill it until firm, then slice and pan-fry for a crispy, golden treat that’s perfect for brunch.

Step-by-Step: How I Make Creamy Polenta with Parmesan Cheese Recipe

Step 1: Bring Your Liquids to a Boil

Start by combining four cups of water and one cup of milk in a heavy-duty saucepan or small Dutch oven. Bring it to a boil, adding 1½ teaspoons of kosher salt right at the beginning. This seasons the polenta perfectly as it cooks. I always keep a whisk handy because the next step is where you set yourself up for silky polenta.

Step 2: Whisk in the Cornmeal Slowly

Gradually sprinkle one cup of coarse or medium-ground cornmeal into the boiling liquid while whisking constantly. This is key to avoiding lumps—pouring it in slowly and whisking like you mean it helps smooth out all the grit. If your whisk isn’t big enough, a wooden spoon works too, but a whisk really does the best job here.

Step 3: Simmer, Stir, and Be Patient

Once all the cornmeal is incorporated, reduce the heat to very low, cover the pot, and let your polenta simmer for about 25 to 35 minutes. You’ll want to stir it every 10 minutes or so to keep it from sticking or forming lumps. This waiting game really pays off when you see how fluffy and thick your polenta becomes.

Step 4: Stir in Butter and Parmesan

When your polenta is thick and starts to pull away from the sides of the pan, take it off the heat. Now’s the magical moment when you stir in three tablespoons of butter and half a cup of freshly grated Parmesan. Taste and adjust the salt here if you need it. The butter and cheese melt in beautifully, creating that signature creamy, cheesy finish we all love.

Step 5: Serve Warm with Fresh Herbs (If You Like!)

I like to sprinkle a little chopped fresh rosemary or parsley on top for color and flavor contrast. You can also add some extra Parmesan for that final savory kick. Polenta loves to be eaten hot—so dig in while it’s warm and creamy!

How to Serve Creamy Polenta with Parmesan Cheese Recipe

Garnishes

I usually go with fresh chopped rosemary or parsley sprinkled on top. The green pop brightens up the plate and cuts through the richness. A few extra shavings of Parmesan never hurt either—makes each bite even more indulgent.

Side Dishes

This creamy polenta pairs beautifully with grilled or roasted veggies, especially mushrooms or asparagus. I also love serving it alongside braised short ribs or simply topped with a tomato ragù—makes the meal feel cozy and special.

Creative Ways to Present

For a dinner party, I’ve poured the polenta into a shallow baking dish, chilled it, then cut it into squares and pan-fried them until crispy. Served with a drizzle of herb oil and shaved Parmesan, it’s always a hit. It’s a great way to elevate this humble dish into an elegant appetizer or side.

Make Ahead and Storage

Storing Leftovers

Leftover polenta keeps well in an airtight container in the fridge for up to 4 days. As it cools, it firms up and becomes more like a soft cake, which is perfect if you want to slice and fry it later.

Freezing

I’ve frozen polenta leftovers wrapped tightly in plastic wrap and then foil. It thaws well in the fridge overnight. When you’re ready, reheat it gently on the stove or in the oven with a splash of milk or water to loosen it back up.

Reheating

To bring leftovers back to life, reheat on low heat with a little milk or broth, stirring frequently until creamy again. Avoid microwave reheating straight away, as it can get grainy without stirring.

FAQs

Final Thoughts

I can’t recommend this Creamy Polenta with Parmesan Cheese Recipe enough—it has become one of those comforting go-to dishes in my kitchen. It’s simple, surprisingly quick, and so versatile. Whether it’s a side for a weeknight roast or the base for a special dinner, you’ll find comfort and satisfaction in every bite. Give it a try, and I promise it’ll steal a spot on your table.

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