This easy, creamy polenta is ultra-velvety, with a rich, buttery corn flavor and a robust note from grated Parmesan cheese. Serve as a replacement for mashed potatoes, rice, or pasta.
You are going to love this creamy dish with loads of flavor. It is quick and easy to make with a little more than a handful of ingredients.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Milk: Use whole or 2% milk.
- Polenta: I use Bob’s Red Milk Organic Yellow Corn Polenta, but you can use cornmeal.
- Butter: unsalted or salted. If using salted butter, reduce the amount of added salt to ¾ teaspoon.
- Parmesan cheese: Use freshly grated Parmesan cheese for the best flavor and texture.
- Fresh herbs: Use a sprinkle of chopped fresh thyme, rosemary, basil, or parsley.
How To Make Creamy Polenta
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Bring the water, milk, and salt to a boil on the stovetop.
- Slowly add the polenta while whisking. Reduce the heat to a simmer and continue whisking every couple of minutes until thickened and smooth.
- Turn the heat off and add the butter and Parmesan cheese. Whisk them into the polenta until melted.
- Season with salt and freshly ground black pepper. Garnish with fresh chopped herbs.
Cooks Tips
- If using cornmeal, keep the heat low and stir almost constantly, and it will take a little longer to get creamy and thick.
- Polenta is best served shortly after making it with a pat of butter, fresh herbs, and a sprinkle of Parmesan cheese.
- Cut leftover polenta into cubes and saute it in a little olive oil or fry it in a pan with a little butter and olive oil.
Perfect Pairing for Polenta
Serve it as porridge with red-wine braised beef, beef tips and gravy, or beef bourguignon. Or serve with fried eggs, French onion meatballs, chicken cacciatore, or sauteed peppers and onions.
Creamy Polenta
This easy, creamy polenta is ultra-velvety, with a rich, buttery corn flavor and a robust note from grated Parmesan cheese. Serve as a replacement for mashed potatoes, rice, or pasta.
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Servings: 4 servings
Calories: 361kcal
Ingredients
- 2 cups water
- 2 cups milk
- 1 teaspoon salt
- 1 cup yellow corn polenta
- 3 tablespoons unsalted butter
- ⅔ cup shredded Parmesan cheese
- salt to taste
- freshly ground black pepper to taste
- chopped fresh thyme
Instructions
- Bring the water, milk, and salt to a boil in a large pot on the stovetop.
- Slowly add the polenta while whisking. Reduce the heat to a simmer and continue cooking for 25-30 minutes or until thickened and smooth. Whisk frequently to keep it from sticking or scalding.
- Turn the heat off and whisk the butter and Parmesan cheese into the polenta until melted.
- Season with salt and freshly ground black pepper. Garnish with fresh chopped herbs. Polenta is best served promptly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over low heat by adding small amounts of milk or water and stirring vigorously.
- Polenta firms up after chilling. Cut leftover polenta into cubes and sauté in a little olive oil, or cut it into slices and pan-fry in a little butter and olive oil.
Nutrition
Calories: 361kcal | Carbohydrates: 38g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 902mg | Potassium: 255mg | Fiber: 1g | Sugar: 6g | Vitamin A: 675IU | Calcium: 355mg | Iron: 1mg
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