Creamy Polenta With Parmesan
35 min
|
easy
|
clean eating,
gluten-free
Recipe by Eunice
Introduction
Creamy Parmesan polenta is the cozy Italian cousin of Southern grits, silky and rich, perfect under grilled steak, sauteed mushrooms, or a fried egg.
It is weeknight-easy but dinner party worthy, with milk, butter, and Parmesan delivering velvety comfort and a salty-savory finish that shines as a side or as a base for saucy meats and veggies.
Ingredients (4 servings)
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Ingredients:
- 1 cup yellow cornmeal yellow cornmeal 0.27 lb
- 2 cups water water
- 2 cups whole milk whole milk 16 fl oz
- 1 tsp salt salt
- 2 Tbsp unsalted butter unsalted butter 1 oz
- ¼ cup grated Parmesan cheese grated Parmesan cheese 0.71 oz
- ¼ tsp black pepper black peppercorns (for black pepper)
How to Make Creamy Polenta With Parmesan
-
Heat the liquid
Combine water, milk, and salt in a heavy pot and bring to a gentle simmer over medium heat, watching closely so the milk does not scorch.
-
Whisk in the cornmeal
Create a small whirlpool with your whisk and rain in the cornmeal gradually while whisking constantly to prevent lumps.
-
Simmer low and stir often
Lower the heat to maintain lazy bubbles and switch to a wooden spoon, stirring and scraping the bottom and sides every minute or so.
Cook 25 to 35 minutes until thick, glossy, and the grains taste tender without a gritty center.
If it thickens too fast, whisk in warm water or milk a splash at a time to keep it creamy.
-
Finish rich and smooth
Take off the heat and beat in the butter, Parmesan, and black pepper until the polenta loosens and turns shiny.
Taste and adjust salt, remembering Parmesan brings salt of its own.
For extra-smooth texture, blitz with an immersion blender for 5 to 10 seconds.
-
Serve and hold
Spoon into warm bowls and serve immediately while it is luxuriously soft.
To hold for up to 30 minutes, cover and keep on the lowest heat or over a gentle double boiler, stirring and thinning with a splash of hot water or milk as needed.
Substitutions
- Parmesan -> Pecorino Romano
- Pecorino brings a saltier, tangier bite that wakes the whole bowl up, so use 3 tablespoons instead of a full 1/4 cup and taste as you go.
- Milk -> Low-sodium chicken or vegetable stock
- Stock swaps creaminess for deep savory flavor; the polenta will be less plush but more brothy, so finish with an extra tablespoon of butter to restore silkiness.
- Butter -> Extra-virgin olive oil
- Olive oil adds fruity, peppery notes and a softer finish; swirl in 2 to 3 tablespoons for a dairy-light vibe that still feels luxurious.
Tips
- Pick the right pot
- Use a heavy-bottomed pot to prevent hot spots, because scorched milk will haunt your polenta with bitter specks.
- Whisk first, spoon later
- Whisk during the first 3 to 4 minutes to beat out lumps, then switch to a sturdy wooden spoon so you can scrape the corners clean while it thickens.
- Dial in the texture
- Soft and spoonable is the goal; keep a kettle of hot water nearby and add a couple tablespoons at a time until it flows slowly off the spoon.
- Taste for doneness, not just time
- Smear a little polenta on a spoon and bite it; if the center feels sandy, keep cooking and stirring until the grain is fully hydrated.
- Reheat like a pro
- Polenta sets as it cools, so rewarm gently with 1/4 to 1/2 cup hot water or milk per cup of firm polenta, whisking until creamy again.
- Leftovers become grill gold
- Spread in an oiled dish, chill until firm, slice, brush with olive oil, and grill until crisp at the edges; top with sautéed mushrooms, garlicky shrimp, or a fried egg.
Nutrition Facts *
| Energy | 356 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 11 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I fix lumpy polenta?
- Whisk hard while the mixture is still thin, or use an immersion blender for 5 to 10 seconds to smooth it out, then continue stirring on low heat.
- My polenta is too thick and stiff, what now?
- Whisk in hot water or milk a little at a time over low heat until it loosens to a slow pour; recheck salt since extra liquid can dull seasoning.
- Why does it taste gritty even after 20 minutes?
- Your grind is likely coarser and needs more time; keep it at a gentle simmer and stir until the grains lose their raw bite, adding splashes of liquid to maintain creaminess.
- Can I use instant polenta?
- Yes, but follow the package timing and add the butter and cheese off heat; it cooks in 3 to 5 minutes and needs quick stirring to stay smooth.
- How do I prevent scorching with milk in the pot?
- Keep the heat low, stir often, and use a heavy pot; if you see sticking, slide the pot halfway off the burner so the hotter side does the simmering while you stir.
- Can I make it without milk?
- Absolutely; use all water or stock, then finish with a bit more butter and cheese for richness to balance the leaner liquid.
Serving Suggestions
Creamy polenta plays beautifully with garlicky sautéed mushrooms, roasted cherry tomatoes with thyme, or a swirl of chili oil for a warm glow.
For a New York Sunday vibe, serve it under braised short ribs or lemony roasted shrimp, and stash extra to chill, slice, and grill later for crispy-edged polenta that begs for a runny egg on top.
More pairings:
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