Description
This Creamy Polenta Recipe is the ultimate comfort food—rich, velvety, and deeply flavorful. Made with stone-ground cornmeal, milk, butter, and Parmesan cheese, it’s the perfect cozy side or hearty base for vegetables, stews, or grilled meats.
Ingredients
Scale
- 1 cup stone-ground cornmeal (or medium-grind polenta)
- 4 cups water or broth
- 1 cup whole milk (or unsweetened plant-based milk)
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- ½ to ¾ cup freshly grated Parmesan cheese (to taste)
- Freshly ground black pepper, to taste
- Optional Additions:
- Fresh herbs like thyme or chives
- Roasted garlic or garlic powder
- A touch of cream or mascarpone
Instructions
- In a medium saucepan, bring the water and milk to a gentle boil over medium heat. Add salt and stir.
- Slowly whisk in the cornmeal in a steady stream, stirring constantly to prevent lumps.
- Reduce heat to low. Cover and simmer for 25–30 minutes, stirring every 5 minutes. Add more liquid if too thick.
- Once thick and creamy, stir in butter and Parmesan cheese. Season with black pepper.
- Cook 2–3 minutes more until everything is fully combined. Serve hot for maximum creaminess.
Notes
- Whisking while pouring the cornmeal prevents clumping.
- Cook over low heat and stir frequently for the creamiest texture.
- Use quality Parmesan for bold, nutty flavor.
- Polenta thickens as it cools—serve immediately or loosen with more liquid when reheating.
- Store in fridge up to 4 days or freeze up to 3 months. Reheat with a splash of milk or water.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: Creamy Polenta Recipe, Parmesan Polenta, Cheesy Polenta Side Dish, Comforting Cornmeal Recipe, Vegetarian Polenta Base