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 Mill 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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Lisa
This was absolutely delicious! I had never made polenta before, but your recipe was so easy and comforting. The combination of creamy texture, butter, and Parmesan cheese was the perfect side dish for our pork chops. I also love the tip about frying the leftovers the next day.
Beth Pierce
Thank you Lisa! I am so glad that you enjoyed it!
Lisa
This looks so rich and comforting! I’ve always loved creamy polenta, and the Parmesan sounds like the perfect finishing touch. I’ll definitely have to give this recipe a try!
Beth Pierce
Thanks, Lisa! Enjoy!
Elizabeth F
I think the last time I had Polenta was when my kids were in their teens. It has been a while, but it is a delicious comfort food, especially in the winter months. I still love eating it, and I should try making it again.
Beth Pierce
Thanks, Elizabeth! Enjoy!
Amber Myers
Yum, I haven’t had polenta in ages. I need to make this for sure. It looks so delicious.
Beth Pierce
Thank you, Amber! Enjoy1
Camilla
This looks so delicious. I haven’t had mashed potatoes in awhile so might need to try this substitute. Looks fantastic 🙂
Beth Pierce
Thank you, Camilla!
Vidhya
I just made this polenta, and it turned out amazing! Your instructions were so easy to follow, and it came out incredibly rich and creamy. My whole family loved it!
Beth Pierce
That is awesone! I am so glad that they liked it.
Tammy
I hadn’t had polenta in such a long time! This turned out so delicious and comforting. Will definitely be making again!
Beth Pierce
Thank you, Tammy!
Janie
MMM, this polenta was indeed creamy and delicious! The parmesan and butter was a good combo.
Beth Pierce
So glad that you liked it, Janie!
Ben
I used cornmeal because I already had it in the kitchen, and this came out perfectly. I’m a big fan. It was the first time I ever made polenta!
Beth Pierce
So happy that you liked it, Ben! We love it too!
Terri
This is amazing. I served it with some seared garlic shrimp on top, and we all loved it so much.
Beth Pierce
So dar deliciuous!