Parmesan Polenta

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Parmesan Polenta is a perfectly creamy side dish. Made with cornmeal, milk, butter and Parmesan, everyone will love it!

If you’re like me and your traditional side dish game usually involves potatoes, pasta or rice, you’ve got to try switching things up a bit by adding polenta to the mix. And not just any polenta, this Creamy Parmesan Polenta.

Polenta is a classic Italian dish that is made from coarsely ground cornmeal. It is usually mixed with water, butter and salt. For this recipe, I am making it a bit creamier by adding whole milk to the mix. As well as some extra umami flavor from freshly grated Parmesan. You are going to love it.

Let’s talk about what you’ll need to make it.

Parmesan Polenta Ingredients:

• YELLOW CORN POLENTA: Polenta is cornmeal that has been coarsely ground. It is important to use traditional polenta and not quick cook polenta. Quick cook polenta is pre-cooked while traditional polenta is raw and takes about 30 – 45 minutes to cook. I used Bob’s Red Mill Yellow Corn Polenta.
• WATER
• WHOLE MILK: The addition of milk in this recipe helps create an extra creamy polenta.
• GRANULATED GARLIC: Instead of using fresh garlic, I recommend using granulated garlic or garlic powder in this recipe. That way you get the garlicky flavor but keep the texture creamy.
• PARMESAN CHEESE: For the best results, please grate the cheese yourself for this recipe. It’ll be the most flavorful and melt very nicely into the polenta.
• BUTTER: Adds additional richness.

Step by Step Photos and Instructions:

Making polenta is pretty easy to do, the main thing is you’ve got to stir it pretty frequently so you prevent sticking and burning.

• STEP #1: Heat water, milk and salt together in a large saucepan until it starts to simmer. Once it starts to simmer add the polenta and stir.
• STEP #2: Continue stirring the polenta every 5 – 10 minutes until it is thickened and creamy. This will take 30 – 40 minutes.
• STEP #3: Add in Parmesan cheese and granulated garlic. Stir until the cheese has melted. Serve immediately.

Polenta starts to harden as it cools so for the creamiest polenta it is best to eat immediately.

Storage and Leftovers:

Store any leftovers in the refrigerator and use within a few days. To reheat parmesan polenta you’ll need to add a little more milk and reheat it slowly.

If you’re looking for a main dish to serve with polenta, try these:

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Roasted Rosemary Chicken is an easy recipe made with a few simple ingredients. Chicken thighs are marinated with garlic and rosemary then roasted to perfection. 

If you’re looking for an easy recipe that will wow your guests, and your taste buds, make this Crispy Fish with Sage Butter Sauce. It is perfect for special occasions but easy enough for a weeknight!