Name: Creamy Parmesan Polenta Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 cups water; 1 cup milk; 1 ½ teaspoons kosher salt; 1 cup coarse or medium-grind cornmeal; 3 tablespoons butter; ½ cup grated Parmesan cheese (plus more for serving); 2 teaspoons chopped fresh rosemary or parsley (optional)

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Introduction

Creamy Polenta with Parmesan Cheese is a comforting and versatile dish that pairs wonderfully with a variety of mains. This simple recipe yields a rich, smooth polenta that’s perfectly flavored with butter and sharp Parmesan. It’s a great side to elevate any meal.

A white deep plate filled with one thick layer of creamy yellow polenta, topped with a sprinkling of light beige grated cheese around the edges and centered with a small green rosemary sprig. A silver spoon with ornate handle rests inside the polenta, scooping up a portion showing its soft, slightly grainy texture. The plate is placed on a white marbled surface with a soft folded light gray cloth on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups water
1 cup milk
1 ½ teaspoons kosher salt
1 cup coarse or medium-grind cornmeal
3 tablespoons butter
½ cup grated Parmesan cheese (plus more for serving)
2 teaspoons chopped fresh rosemary or parsley (optional)

Instructions

Step 1: Bring the water and milk to a boil in a heavy-duty saucepan or small Dutch oven. Stir in the salt.
Step 2: Gradually sprinkle the polenta into the pan while whisking constantly. Continue whisking until all the cornmeal is incorporated and the mixture is smooth without lumps.
Step 3: Reduce the heat to a very low simmer and cover the pan. Cook the polenta for 25 to 35 minutes, and up to 45 minutes if needed, stirring every 10 minutes. Keep going until the polenta is thick, fluffy, and pulls away from the sides of the pan when you run a spoon around it.
Step 4: Remove the pan from heat. Stir in the butter, grated Parmesan, and additional salt to taste if needed.
Step 5: Serve the polenta warm, garnished with chopped rosemary or parsley and extra Parmesan cheese if desired.

Tips & Variations

For a richer flavor, use half-and-half instead of milk or add a splash of cream when stirring in the butter and cheese.
Variations are endless—try mixing in sautéed mushrooms or a spoonful of your favorite pesto for a flavor boost.
If you prefer a firmer texture, use less liquid or allow the polenta to cool and set, then slice and grill or fry it.

Storage

Store leftover polenta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it over low heat with a splash of milk or water, stirring occasionally until creamy again. You can also let it cool, firm up, and pan-fry or grill slices for a delicious twist.

How to Serve

A white speckled bowl holds a creamy yellow polenta with a smooth yet slightly grainy texture, topped with a small green rosemary sprig slightly off center. A gold spoon is lifting a spoonful of the polenta, showing its thick, soft consistency with tiny grain pieces. The bowl sits on a white marbled surface with blurred green rosemary sprigs in the background, a beige textured cloth, and a chunk of pale yellowish cheese close by. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant polenta for this recipe?

Instant polenta cooks much faster but has a different texture. For the best creamy consistency and flavor, traditional coarse or medium-grind cornmeal is recommended.

How do I prevent lumps in my polenta?

Whisking constantly while gradually adding the cornmeal to boiling liquid helps prevent lumps. If lumps do form, keep stirring and breaking them up with the whisk until smooth.