Creamy Parmesan Polenta
This rich and creamy parmesan polenta is a comforting Italian side dish with a silky texture and a buttery, cheesy flavor that pairs beautifully with hearty braises, ragus or roasted vegetables. I'll show you just how easy it is to master this Italian classic recipe with just 5 simple ingredients!
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My creamy polenta recipe is a traditional dish from Northern Italy made from ground cornmeal that's slowly simmered in liquid until it reaches a smooth, creamy consistency.
This classic Italian side was originally a humble peasant food, but is now considered one of the cornerstones of Italian cuisine. It's typically served warm and porridge-like, or set until firm and then fried, grilled or baked.
There are a lot of different ways to prepare polenta, but this creamy parmesan polenta recipe has been my go-to for years. It's a really delicious side dish to serve in place of risotto or mashed potatoes since it goes wonderfully with braised meats, ragus and stews.
I use a mix of stock and milk to slow-cook the polenta, which adds both flavor and creaminess, then finish it with a little bit of butter and plenty of Parmigiano cheese.
Polenta needs to be cooked slowly for a few important reasons.
The dried cornmeal needs time to hydrate and cook through so it releases its starch, which thickens the mixture and makes it nice and creamy. It also prevents lumps from forming and keeps the bottom from burning or sticking.
It's really important to use good-quality, real Italian parmesan cheese such as Parmigiano Reggiano or Grana Padano. Since this a really simple dish, it relies on the complexity of the cheese for most of its flavor!
This will ensure that the parmesan blends smoothly into the polenta and makes it creamy rather than stringy, which can happen with domestic parms and other cheeses.
Want more Italian side dishes? Try my cozy Roasted Potatoes with Onions, this savory Escarole Greens with Olives, or Sicilian Roasted Cauliflower.
Why This Recipe Works
- Slow cooking allows the cornmeal to fully hydrate for the creamiest texture.
- A mix of chicken stock and milk adds flavor and keeps the polenta smooth.
- Easy to season with different herbs and spices to fit any menu.
Ingredients for Parmesan Polenta
Polenta Cornmeal - I like to use a more coarse-ground cornmeal for the best texture, but this works with medium ground too. Italian yellow cornmeal used for polenta is stone ground and typically more coarse than other kinds so it maintains some texture when cooked. Avoid white corn meal or finely ground cornmeal which won't produce the same results. The type of cornmeal can affect the cooking time and texture, so adjust as needed. Instant polenta can be used, but the flavor and creaminess won't be as rich.
Parmesan Cheese - Real Parmigiano Reggiano or Grana Padano is crucial for this cheesy polenta to keep it from turning stringy. Finely grate it fresh off the block so it melts smoothly. Learn more about high quality Italian cheeses in my guide.
Milk - Whole milk helps create a creamier polenta and adds a subtle richness.
Stock - Chicken stock or chicken broth adds depth of flavor. Vegetable broth also works well for a vegetarian version.
Butter - Finish with a bit of unsalted butter for extra richness and a silky smooth consistency.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large saucepan
- Wooden spoon
- Measuring cups
- Whisk
- Ladle
- Heatproof serving bowl
- Fine grater
- Airtight container
How to Make Creamy Parmesan Polenta
- Add the stock, milk and bay leaf (if using) to a medium saucepan. Bring to a simmer over medium heat.
- Whisk in the cornmeal gradually in a slow, steady stream to prevent lumps. Add the salt.
- Reduce the heat to low and cook, stirring often with a wooden spoon, until thick and creamy, about 20 minutes.
- Turn off the heat, remove the bay leaf if needed and stir in the cheese, butter and black pepper. Taste and adjust seasoning if needed.
- Serve the hot polenta with an extra pat of butter or more grated cheese on top if you like.
Pro Tip: If the polenta thickens too much before serving, whisk in a splash of warm milk, chicken broth or boiling water to loosen it back to a soft polenta consistency.
Tips For Making Creamy Polenta
- Use medium or coarse cornmeal for the best creamy texture.
- Stir regularly to prevent sticking and ensure even cooking.
- Avoid high heat; low and slow cooking develops the best flavor.
- For an even creamier finish, add an additional tablespoon of butter, a spoonful of mascarpone or a small splash of heavy cream at the end.
Variations
- Stir in a drizzle of olive oil in place of butter for a lighter, fruitier flavor.
- Add a pinch of red pepper flakes for a subtle kick.
- Top with toasted pine nuts or fresh herbs for texture and color.
- Chill leftover polenta, then slice and fry into crispy polenta cakes or polenta fries.
What to Serve with Polenta
This creamy side dish is a perfect base for a saucy main course like Red Wine Braised Short Ribs or a rich Italian Beef Braciole. It makes a great side dish with pan seared Filet Mignon or an impressive Roasted Beef Tenderloin to serve a crowd.
It's also the perfect side dish for cozy Italian Meatballs in Tomato Sauce or a meat sauce like beef ragu alla Bolognese, in place of pasta, or with a comforting Roasted Chicken with Herbs. It also makes a nice bed for seafood like these delicate Pan-Seared Scallops.
How to Store and Reheat
Store leftover polenta in an airtight container in the refrigerator for 3-4 days.
When reheating, add a splash of milk or broth and warm gently over low heat, stirring to bring back its creamy consistency.
If it firms up, slice and pan-fry it into delicious polenta fries or cakes for a different meal.
FAQs
Yes. Cook it fully, then reheat gently with extra liquid (milk, chicken broth, or water) to restore its smooth consistency.
Whisk the cornmeal in gradually while the liquid simmers and continue stirring as it thickens.
It's likely the heat was too high. Always cook on low heat and stir frequently to prevent sticking to the bottom of the pan.
Absolutely. Use vegetable broth instead of chicken stock.
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Creamy Polenta with Parmesan Cheese
Ingredients
- 2 cups chicken or vegetable stock
- 2 cups milk
- 1 bay leaf optional
- 1 cup medium or coarse cornmeal polenta
- 1 teaspoon salt
- Freshly cracked black pepper to taste
- ⅔ cup Parmigiano Reggiano cheese finely grated
- 2 tablespoons butter
Instructions
- Add the stock, milk and bay leaf (if using) to a medium saucepan. Bring to a simmer over medium heat.
- Whisk in the cornmeal gradually in a slow, steady stream to prevent lumps. Add the salt.
- Reduce the heat to low and cook, stirring often with a wooden spoon, until thick and creamy, about 20 minutes.
- Remove the bay leaf if needed and stir in the cheese, butter and pepper. Taste and adjust seasoning if needed.
- Serve hot with an extra pat of butter and/or more grated cheese on top if you like.
Notes
- Use medium or coarse cornmeal for the best creamy texture.
- Stir regularly to prevent sticking and ensure even cooking.
- Avoid high heat; low and slow cooking develops the best flavor.
- For an even creamier finish, add an additional tablespoon of butter, a spoonful of mascarpone or a small splash of heavy cream at the end.
- If the polenta thickens too much before serving, whisk in a splash of warm milk, chicken broth or boiling water to loosen it back to a soft polenta consistency.
