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This Creamy Polenta Recipe is a 4 ingredient recipe using Parmesan cheese to create a rich, creamy and cheesy polenta dish. This is so easy to make and works great as the base for roasted vegetables or slow roasted meats like short ribs or meat sauce.
This Creamy Polenta recipe is one I make a lot to pair with all kinds of meals from tender short ribs, to my favorite Italian sauce to balsamic roasted vegetables. If you haven’t tried Polenta you are missing out! When Mike and I went to Italy years back I was introduced to polenta. It was creamy and so satisfying.
Polenta will stick to your bones, comfort you and fill you up. One of my favorite things about today’s recipe is that it only uses 4 ingredients: polenta, butter, water {or broth} and Parmesan cheese.
You are going to love this delicious side dish with a creamy consistency that can be used in so many different meals! If you like comforting sides you need to try this Cheesy Butternut Squash Orzo, Lemon Orzo Recipe or this Lemon Pearl Couscous Recipes.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Polenta: I use yellow polenta or coarsely ground or medium cornmeal for this recipe. You can also use an instant polenta if you can find it. I tend to like the slow cooking kind more.
- Cheese: The Parmesan cheese is a nice addition to this polenta. For me I just adore that cheesy, creamy texture. You can also use other cheeses like goat, cream cheese or ricotta.
- Butter: I use unsalted butter in this recipe but if you use salted you will probably want to cut salt out of the recipe at the end. When I do unsalted butter I will usually taste the polenta and add salt at the end.
How to Make This Polenta Recipe
Step 1. Boil Polenta: In a large pot bring the water and salt to a boil. Once there is boiling water slowly add the polenta, whisking continuously to prevent lumps.
Lower the heat and bring the polenta to a low simmer {you want it bubbling and no boiling}.
Step 2. Add Butter: Add the butter and continue to whisk until it starts to thicken.
Step 3. Cover and Simmer: Cover the pot and let the polenta simmer for 20-25 minutes stirring occasionally so the polenta isn’t sticking to the pot.
The polenta is done when it is tender and soft and thickens up. You will want to continue to cook it until it reaches this consistency.
Step 4. Stir in Cheese: Stir in Parmesan cheese, taste and add salt as needed. Serve alongside an Italian meal, add slow roasted vegetables or meat. Store leftover polenta in an airtight container for up to 3 days.
What is Polenta?
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal {ground coarse, medium or fine}. When making polenta, the better the cornmeal you use, the better your finished polenta will be.
In Italy, Polenta is often called “Italian grits” since it is made with coarse stone-ground cornmeal. Similar to a hearty porridge and grainy texture polenta will remind you of grits. Polenta actually originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish. I had it a few times while I was in Italy and it was so comforting.
What Does Polenta Taste Like?
I think that polenta tastes like a hearty corn porridge. When you cook the grains it should taste a bit sweet, not bitter and raw. The better the cornmeal you use the butter the polenta will taste. This version uses Parmesan cheese so it has a cheesy flavor to it as well.
Recipes Tips
- Cook Time: The cook time depends on the type of polenta that you use. If you use a yellow polenta or coarsely ground cornmeal it usually takes about 25-30 minutes. If you use an instant polenta it can take about 3 to 5 minutes.
- Perfect Polenta: You’ll know when your polenta is ready when the individual grains are tender and the texture is smooth and pourable. If your polenta is runny/watery, it has not cooked long enough. If your polenta is thick and no longer pourable, add an additional 1/2 cup of water or milk and whisk it to combine.
- Extra Flavor: You can substitute chicken or vegetable broth for the water. This helps to enhance the flavor.
- Extra Creaminess: If you want an even creamier polenta substitute 1 1/2 cups of milk for the water.
- Cheese: I always recommend buying a block of Parmigiano Reggiano and grating it as you need it, it has a much stronger, nuttier flavor than pre-grated cheeses. You can also make this using other cheeses like cream cheese, goat cheese or even ricotta.
Storage Tips
Store this polenta in an airtight container for up to 4 days.
More Side Dish Recipes
Mediterranean
Lemon Pearl Couscous Recipes
Vegetarian
4 Ingredient Cheesy Orzo Recipe
Chicken
Lemon Chicken Orzo
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Creamy Polenta Recipe
Ingredients
- 4 cups water
- 1/2 teaspoon salt
- 1 cup yellow polenta, or coarsely ground or medium cornmeal
- 1/2 cup parmesan cheese, grated
- 2 Tablespoons butter, unsalted
Instructions
- In a large pot bring the water and salt to a boil. Once boiling slowly add the polenta, whisking continuously to prevent lumps.
- Lower the heat and bring the polenta to a low simmer {you want it bubbling but not boiling}.
- Add the butter and continue to whisk until it starts to thicken.
- Cover the pot and let the polenta simmer for about 20-25 minutes stirring occasionally so the polenta isn’t sticking to the pot.
- The polenta is done when it is tender and soft and thickens up. You will want to continue to cook it until it reaches this consistency.
- Stir in the Parmesan cheese, taste and add salt as needed.
- Serve alongside an Italian meal, add slow roasted vegetables or meat.
Notes
- Leftover polenta can be kept in an airtight container in the refrigerator for up to 2 days.
- Reheat on the stovetop over low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved trying to make something new with this recipe