Creamy Parmesan Polenta is a simple, yet elegant dish that can elevate any meal. This comforting classic is the perfect side dish for roasted vegetables, grilled meats, or a hearty stew. Its creamy texture and rich, cheesy flavor make it a crowd-pleaser.
If you like this recipe, try my Italian Brussels Sprouts and molasses baked beans.
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Why this Creamy Polenta Recipe is a Keeper
This thick and creamy parmesan polenta recipe makes a great side. Polenta is made from yellow corn, coarsely ground and served hot. This Italian dish has a super creamy consistency and a distinct corn flavor. Here are a few reasons why you’ll want to make this creamy polenta recipe with parmesan cheese:
- Only 5 Easy Ingredients: You only need 5 ingredients to make this polenta with parmesan recipe.
- Consistent Results: This easy recipe for creamy polenta parmesan comes out well every time you make it.
- Budget-Friendly: All of the ingredients in this recipe are easy and inexpensive.
What is Polenta?
Polenta is an Italian porridge made of finely ground cornmeal. When simmered with water and salt and combined with butter and cream, this yellow corn dish makes a great side to meaty dishes.
Ingredient Notes to Make Polenta
Polenta is usually made with yellow cornmeal, but you can use white corn instead. Coarsely ground cornmeal is the best cornmeal to use for polenta. Here are a few ingredients used to make polenta with parmesan cheese:
- Butter: Melt two tablespoons of butter into the hot polenta while stirring to thicken it.
- Cornmeal for the Best Polenta: Stone-ground cornmeal is the best type of cornmeal for polenta. To prevent the polenta from becoming an unsatisfying mush, avoid using instant polenta, try a coarse kind.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for this Creamy Parmesan Polenta Recipe Side Dish
- Make Ahead: Make polenta ahead of time, then reheat it later.
Comfort Food Pro Tip for Parmesan Polenta
Consistent stirring is key to preventing lumps and achieving a smooth, creamy texture. Use a wooden spoon or a whisk to stir the polenta continuously as it cooks.
How to Make Creamy Polenta with Parmesan Cheese
This polenta made with parmesan cheese is a comforting side dish. Eat this homemade polenta warm, or serve cold polenta instead.
These are the basic steps for making cornmeal with butter and parmesan. Refer to the full, printable recipe card below for detailed instructions.
1. Cook the Polenta
Add water and salt to a large saucepan and bring to a boil. Slowly whisk in the polenta.
2. Reduce the Heat
Turn the heat to low and let simmer, whisking constantly to avoid lumpy polenta. Cover and simmer for 30 minutes, stirring often every 5-6 minutes.
3. Add Butter and Cheese
After 30 minutes, turn off heat and add butter. When you melt halfway, stir in grated parmesan cheese. Add the lid and allow to sit for 5 minutes; the polenta will firm. Taste the cooked polenta and adjust seasoning if necessary. Remove the polenta from the pot and serve.
How to Store, Reheat and Use Leftover Cheesy Polenta
- Storing: Once you cook the polenta, store leftovers in an airtight container in the refrigerator.
- Reheating: Reheat in the microwave or on the stovetop.
- Using Leftovers: Polenta has the best flavor up to 3-5 days after you make it. Make Polenta Cakes with the desired amount of polenta you like.
Variations and Substitutions for this Creamy Polenta Recipe
- Truffle Polenta: Infuse the cooking liquid with truffle oil for an earthy, luxurious flavor.
- Spicy Polenta: Add red pepper flakes or a pinch of cayenne pepper to the polenta for a spicy kick.
- Herby Polenta: Stir in fresh herbs like rosemary, thyme, or sage for a fragrant and flavorful twist.
- Cheese: While Parmesan cheese is a classic choice, you can experiment with other cheeses like Gruyère, Fontina, or Asiago.
- Liquid: Instead of water, you can use vegetable broth or chicken broth for a more flavorful polenta.
Yellow Cornmeal Side Dish Recipe FAQs
If you love polenta with parmesan cheese, leave a rating and review in the comments.
Serve this recipe with slow cooker beer braised short ribs, crock pot beef stew, or chicken Milanesa. It also goes well with sautéed mushrooms.
Because it’s ground cornmeal, polenta is a gluten-free dish that can replace pasta, rice, or potatoes in your favorite dishes.
The ideal texture of creamy Parmesan polenta should be:
Smooth and Creamy: The polenta should be smooth and free of lumps.
Slightly Thick: It should hold its shape when scooped, but still be soft and creamy.
Not Soupy: It should not be too thin or runny.
Think of it as a thick, creamy porridge. The addition of butter and Parmesan cheese will enhance its richness and creaminess
Expert Tips for Making Creamy Parmesan Polenta
- Don’t Overcook: Overcooking can lead to a dry and crumbly polenta.
- Use High-Quality Cornmeal: A good quality cornmeal will result in a smoother and more flavorful polenta.
- Make Polenta Cakes: Make crispy polenta cakes by shaping them into squares and frying. Pan fry the polenta with a bit of butter
- Experiment with Toppings: Try topping your polenta with roasted vegetables, grilled meats, or a flavorful sauce. You can also stir in some chicken stock.
Creamy Parmesan Polenta
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Ingredients
- 4 cups Water
- 1 teaspoon Salt
- 1 cup Polenta
- 2 tablespoons Butter
- ½ cup Parmesan Cheese, grated
Instructions
- Add water and salt to large sauce pan and bring to a soft boil.
- Slowly whisk in polenta. It’s important to go slowly and continually whisk so you don’t get lumps.
- Turn heat to low and allow polenta to gently simmer while continually whisking.
- When polenta starts to thicken, stop whisking and cover sauce pan.
- Allow polenta to simmer with a lid on for 30 minutes, stirring every 5-6 minutes.
- After 30 minutes, turn off the heat and add butter.
- When butter is halfway melted, stir in the parmesan cheese.
- Replace the lid on the pot and allow to sit off the heat for 5 minutes
- Taste the polenta and adjust seasoning if necessary.
Christina’s Notes
- Don’t Overcook: Overcooking can lead to a dry and crumbly polenta.
- Use High-Quality Cornmeal: A good quality cornmeal will result in a smoother and more flavorful polenta.
- Make Polenta Cakes: Make crispy polenta cakes by shaping them into squares and frying. Pan fry the polenta with a bit of butter
- Experiment with Toppings: Try topping your polenta with roasted vegetables, grilled meats, or a flavorful sauce. You can also stir in some chicken stock.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This was so easy to make and delicious. Comes together nicely and can go with so many things. I served it with braised short ribs.
So easy and delicious!
This recipe is the bomb!! It is so creamy and flavorful. We chilled the leftover in a 8″ x 8″ pan and smoothed it out. We then cut slices and warmed them in a skilled for breakfast, put a fried egg on top! Very delicious and simple.
That sounds amazing! Thanks for the idea!
Easy and delicious. Directions made it a great recipe and easy to follow. Thank you!
This is an amazing recipe! I have never made my own polenta before but now there is no reason to buy pre-made polenta anymore. Thanks!
I really appreciate how you laid out the directions step by step. I had never made polenta before and you made it easy! So good:)
Thanks for the great tips on making polenta! I think I’ll try it with your Italian pot roast. Sounds like an amazing combo!
This is my first time trying a creamy polenta and let me say, YES! We are going to be making this over and over again.
Adding this to the weekend menu! Creamy polenta is always such a great side. And the best part if frying or grilling the leftovers later! Yum!