Creamy Polenta with Parmesan Cheese
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!
Servings: 4
Calories: 379kcal
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.
Nutrition
Calories: 379kcal | Carbohydrates: 42g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 1112mg | Potassium: 381mg | Fiber: 1g | Sugar: 8g | Vitamin A: 593IU | Vitamin C: 0.3mg | Calcium: 354mg | Iron: 1mg
