Creamy Parmesan Polenta
A velvety, rich Parmesan polenta that's surprisingly easy to make and ready in under 30 minutes, perfect as a versatile side or a comforting main course base for a variety of toppings.
For 4 servings
Combine the vegetable broth, whole milk, and kosher salt in a heavy-bottomed saucepan. Bring the mixture to a gentle simmer over medium-high heat, ensuring it's hot but not at a rolling boil.
Once simmering, reduce the heat to low. Slowly rain in the coarse ground cornmeal (polenta) in a thin, steady stream, whisking continuously with a wire whisk to prevent any lumps from forming.
Switch to a wooden spoon or a heat-resistant spatula. Continue to cook the polenta over low heat, stirring frequently (every 1-2 minutes) for 20-25 minutes, or until it becomes very thick, creamy, and begins to pull away from the sides of the pan. It should be smooth and tender to the bite.
Remove the saucepan from the heat. Stir in the unsalted butter until fully melted and incorporated, then add the freshly grated Parmesan cheese, stirring vigorously until it's completely melted and the polenta is smooth and rich.
Taste the polenta and adjust the seasoning with additional salt and freshly ground black pepper as needed. If the polenta is too thick for your liking, you can stir in a splash of hot broth or milk until it reaches your desired consistency.
Serve the creamy Parmesan polenta immediately as a warm, comforting base for your favorite braised meats, roasted vegetables, mushroom ragu, or a simple fried egg.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed saucepan: This helps distribute heat evenly and prevents the polenta from sticking and scorching at the bottom.
- 2Whisk constantly when adding polenta: This is crucial for preventing lumps. Pour the polenta slowly with one hand while whisking vigorously with the other.
- 3Stir frequently during cooking: Polenta requires consistent stirring to cook evenly, prevent sticking, and achieve its characteristic creamy texture. Don't walk away!
- 4Adjust consistency with hot liquid: If your polenta becomes too thick as it cooks or cools, simply stir in a tablespoon or two of hot broth or milk until it reaches your desired creamy consistency.
Adapt it for your goals.
Mushroom Ragu Polenta
Sauté mixed wild mushrooms with garlic, shallots, and fresh thyme. Deglaze with a splash of red wine, then simmer in a rich tomato sauce to create a hearty ragu, perfect for spooning over the creamy polenta.
Spicy PolentaSpicy Polenta
For a subtle kick, stir in a pinch of red pepper flakes or a dash of your favorite hot sauce along with the Parmesan cheese and butter at the end of cooking.
Herb PolentaHerb Polenta
Incorporate finely chopped fresh herbs like rosemary, sage, or oregano into the polenta along with the butter and cheese for an aromatic and earthy flavor profile.
Why this is on our healthy list.
Naturally Gluten-Free
Polenta, made from cornmeal, is inherently gluten-free, making it an excellent and safe grain alternative for individuals with celiac disease or gluten sensitivities.
Good Source of Fiber
Cornmeal provides dietary fiber, which is essential for digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Rich in Antioxidants
Yellow corn, the primary ingredient in polenta, contains beneficial carotenoids like lutein and zeaxanthin, which are powerful antioxidants known for supporting eye health and protecting against cellular damage.
Frequently asked questions
While best served immediately for optimal creaminess, polenta can be made ahead. It will firm up significantly as it cools. To reheat, gently warm it in a saucepan with a splash of milk or broth, stirring frequently until it regains its creamy texture.
