Creamy Parmesan Polenta
This creamy Parmesan polenta is a comforting side dish, perfect for soaking up rich sauces or serving alongside roasted vegetables. Made with fine cornmeal, it cooks down to a velvety texture with a savory cheese finish.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 309 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 960 mlwater
- 240 mlmilk
- 180 gfine cornmeal
- 1 tspsalt
- 30 gunsalted butter, cubed
- 60 gparmesan cheese, finely grated
- 0.5 tspblack pepper, freshly ground
Equipment
saucepan · whisk · wooden spoon
The method
Step by step
- 1
Combine the water and milk in a medium-sized heavy-bottomed saucepan.
- 2
Bring the liquid to a gentle simmer over medium-high heat.
About 5 min
- 3
Gradually whisk in the cornmeal and salt, ensuring no lumps form.
About 2 min
Cook’s note: Adding the cornmeal slowly while whisking continuously helps prevent lumps.
- 4
Reduce the heat to low and continue to cook, stirring frequently, for 20-25 minutes, or until the polenta is thick and creamy.
About 25 min
Cook’s note: Use a wooden spoon and scrape the bottom of the pan often to prevent sticking.
- 5
Remove the saucepan from the heat.
- 6
Stir in the butter and parmesan cheese until fully melted and incorporated.
About 1 min
- 7
Season with black pepper to taste and serve immediately.
Per serving
Nutrition
- Calories
- 308.8kcal
- Protein
- 11.4g
- Carbs
- 37.3g
- Fat
- 12.7g
- Fibre
- 0.8g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover polenta in an airtight container in the refrigerator.
Reheat gently on the stovetop with a splash of milk or water to restore creaminess.
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