Parmesan Polenta
A rich and creamy side dish made from stone-ground cornmeal, simmered to perfection with savory Parmesan cheese and butter. This comforting Italian-American classic is wonderfully versatile, naturally gluten-free, and ready in under 30 minutes.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Heat the Liquid
- b.In a medium, heavy-bottomed saucepan, combine the vegetable broth and whole milk.
- c.Bring the mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil.
- d.Once simmering, stir in the salt.
- 2
Step 2
- a.Whisk in the Polenta
- b.Reduce the heat to low.
- c.While whisking constantly with one hand, use your other hand to slowly and steadily pour the polenta into the simmering liquid. This continuous whisking is crucial to prevent lumps from forming.
- 3
Step 3
- a.Cook the Polenta
- b.Continue to whisk for 2-3 minutes as the polenta begins to thicken.
- c.Switch from a whisk to a wooden spoon. Cover the saucepan and cook for 20-25 minutes on the lowest heat setting.
- d.Uncover and stir vigorously every 5 minutes to prevent the polenta from sticking to the bottom of the pan.
- e.The polenta is ready when the texture is thick, creamy, and the individual grains are tender. It should pull away from the sides of the pan as you stir.
- 4
Step 4
- a.Finish with Butter and Cheese
- b.Remove the saucepan from the heat.
- c.Immediately stir in the cubed unsalted butter until it has completely melted.
- d.Add the freshly grated Parmesan cheese and black pepper. Stir vigorously until the cheese is melted and the polenta is smooth and glossy.
- 5
Step 5
- a.Serve Immediately
- b.Taste the polenta and adjust the seasoning with more salt or pepper if necessary.
- c.Serve warm in bowls, garnished with fresh parsley. Polenta will set and firm up as it cools.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pot to ensure even heat distribution and prevent the polenta from scorching on the bottom.
- 2For the creamiest texture, use freshly grated Parmesan. Pre-shredded cheeses have anti-caking agents that can result in a gritty texture.
- 3If your polenta becomes too thick, whisk in a splash of warm milk or broth until it reaches your desired consistency.
- 4Don't rush the cooking process. Low and slow cooking allows the cornmeal grains to fully hydrate and become tender.
- 5Leftover polenta will solidify in the fridge. You can slice it into squares or rounds, pan-fry in olive oil until golden and crispy, and serve as polenta cakes.
Adapt it for your goals.
Herb Infusion
Stir in 1 tablespoon of fresh chopped herbs like thyme, rosemary, or sage along with the Parmesan cheese for an aromatic twist.
Richer FlavorRicher Flavor
For a more decadent polenta, replace half of the milk with heavy cream.
Vegan VersionVegan Version
Use only vegetable broth (4 cups total), substitute the butter with a high-quality vegan butter or olive oil, and use a vegan Parmesan cheese alternative or 3 tablespoons of nutritional yeast.
Different CheesesDifferent Cheeses
Swap out the Parmesan for other flavorful, hard cheeses like Pecorino Romano, Asiago, or a soft cheese like mascarpone or goat cheese for extra creaminess.
Why this is on our healthy list.
Gluten-Free Energy Source
Made from corn, polenta is naturally gluten-free, making it an excellent carbohydrate choice for individuals with celiac disease or gluten sensitivity.
Provides Sustained Energy
As a complex carbohydrate, polenta is digested slowly, providing a steady release of energy that helps maintain stable blood sugar levels and keeps you feeling full longer.
Source of Antioxidants
Yellow cornmeal contains carotenoids like lutein and zeaxanthin, which are antioxidants known to support eye health and protect against cellular damage.
Contains Key Minerals
Polenta offers small amounts of essential minerals such as iron, magnesium, and zinc, which play vital roles in oxygen transport, nerve function, and immune support.
Frequently asked questions
One serving of this Parmesan Polenta (approximately 1 cup) contains around 320-360 calories, depending on the specific ingredients like the fat content of the milk and broth used.