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.

Course side, side dish/other

Cuisine Italian

Keyword creamy parmesan polenta, creamy polenta recipe, creamy polenta recipes, how do you make creamy polenta, how to cook creamy polenta, how to make creamy polenta, recipe creamy polenta, what is creamy polenta

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 361kcal

Author Beth Pierce

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