Description
Creamy Polenta with Parmesan Cheese is a comforting Italian classic made by simmering coarse cornmeal in a mixture of water and milk until thick and fluffy. Enriched with butter, Parmesan cheese, and optional fresh herbs, this dish is perfect as a warm side or a base for your favorite toppings.
Ingredients
Scale
Liquid base
- 4 cups water
- 1 cup milk
Main ingredients
- 1 ½ teaspoons kosher salt
- 1 cup coarse or medium-grind cornmeal
- 3 tablespoons butter
- ½ cup grated Parmesan cheese
Optional garnish
- 2 teaspoons chopped fresh rosemary or parsley
- Additional Parmesan cheese for serving
Instructions
- Bring liquids to boil: In a heavy-duty saucepan or small Dutch oven, bring the water and milk to a rolling boil. Stir in the kosher salt to dissolve.
- Incorporate cornmeal: Gradually sprinkle the cornmeal into the boiling liquid while continuously whisking to prevent lumps and ensure a smooth texture.
- Simmer polenta: Lower the heat to a very low simmer, cover the pan, and cook the polenta for 35 minutes. Stir every 10 minutes to prevent sticking and ensure even cooking until the mixture is thick, fluffy, and pulls away from the sides of the pan.
- Finish with butter and cheese: Remove the pan from heat and stir in the butter and grated Parmesan cheese. Adjust salt to taste if needed.
- Serve and garnish: Serve the polenta warm, sprinkled with chopped rosemary or parsley and additional Parmesan cheese if desired.
Notes
- For frying or grilling leftover polenta, reduce the liquid to 3 ½ cups for a thicker consistency.
- To make polenta cakes, pour cooked polenta into a baking dish, cool and refrigerate until firm, then slice and pan-fry until golden.
- Substitute some or all of the water with stock or broth for added flavor.
- Milk creates a creamier texture but can be replaced with water, stock, or unsweetened plant-based milk.
- If using fine table salt instead of kosher salt, reduce the salt quantity by half to avoid oversalting.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
