Creamy Polenta With Parmesan
30 min
|
easy
|
clean eating,
gluten-free,
low-FODMAP
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 25 min | 30 min |
Introduction
This creamy polenta with Parmesan is pure cozy comfort food, with a silky texture and rich, buttery flavor.
It makes an easy, crowd-pleasing side dish that pairs beautifully with roasted meats, sautéed vegetables, or simple grilled chicken.
Using both milk and water keeps the polenta lush and creamy without feeling too heavy, while the Parmesan adds a savory, cheesy finish.
Ingredients (4 servings)
Ingredients:
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How to Make Creamy Polenta With Parmesan
-
Set up your pot and ingredients
Choose a heavy-bottomed medium saucepan, which helps prevent scorching and keeps the polenta heating evenly.
Measure out the cornmeal, water, milk, salt, butter, Parmesan, and pepper so everything is ready to go.
-
Heat the liquid base
Add the water, milk, and salt to the saucepan and set it over medium heat.
Bring the mixture to a gentle simmer, watching for small bubbles around the edges rather than a rolling boil.
Stir occasionally to keep a skin from forming as the liquid heats.
-
Whisk in the cornmeal
Once the liquid simmers, reduce the heat to low so the surface is barely moving.
Slowly sprinkle in the cornmeal while whisking constantly to prevent clumps from forming.
Keep whisking for another minute until the mixture starts to thicken slightly and looks smooth.
-
Simmer until thick and creamy
Switch to a wooden spoon or heat-safe spatula once the cornmeal is fully incorporated.
Cook the polenta over low heat for 20 to 25 minutes, stirring every few minutes to prevent sticking.
Add a splash of hot water or milk if it becomes too thick before the cornmeal tastes tender.
-
Finish with butter and Parmesan
When the polenta is creamy and the grains taste soft, remove the pot from the heat.
Stir in the butter until fully melted, then add the Parmesan and black pepper.
Taste and adjust the seasoning with a pinch more salt or pepper if you like.
-
Rest, serve, and store
Let the polenta sit for 3 to 5 minutes to thicken slightly before serving.
Serve warm as a side, or spread into a dish to cool if you plan to slice and reheat.
Refrigerate leftovers in an airtight container for up to four days, adding extra liquid when reheating to loosen.
Substitutions
- Milk -> chicken broth
- Using chicken broth instead of milk gives the polenta deeper savory flavor and a slightly lighter, less rich texture. It pairs especially well with braised meats or roasted vegetables that already bring some richness to the plate.
- Parmesan cheese -> Pecorino Romano
- Pecorino Romano adds a saltier, sharper bite than Parmesan, which makes the polenta taste extra cheesy with less cheese. Use a slightly smaller amount and taste as you go so it does not overpower the corn flavor.
- Butter -> olive oil with roasted garlic
- Swapping butter for good olive oil plus a spoonful of roasted garlic makes the polenta taste luxuriously savory and aromatic. This twist keeps the dish completely vegetarian and adds a restaurant-style flair with almost no extra effort.
Tips
- Prevent lumps from the start
- Whisk while you slowly rain the cornmeal into the hot liquid, instead of dumping it in all at once. This motion coats each grain and stops them from grabbing onto each other and forming stubborn clumps.
- Adjust the texture to your liking
- For looser, spoonable polenta, whisk in extra hot water or milk a few tablespoons at a time near the end. For thicker polenta that holds its shape, cook a few minutes longer until a spoon dragged through leaves a trail.
- Finish off the heat
- Stir in the butter and cheese after removing the pan from the burner to keep the dairy from separating. Residual heat melts everything smoothly and keeps the texture silky, not greasy.
- Keep polenta warm for serving
- If dinner timing is tricky, hold the cooked polenta over the lowest heat with a lid slightly ajar. Stir every few minutes and splash in a little hot liquid whenever it thickens more than you like.
- Transform leftovers into crispy cakes
- Spread leftover polenta into a greased dish, chill until firm, then cut into squares or rounds. Pan-fry the pieces in a little oil or butter until golden for an easy next-day appetizer or brunch side.
Nutrition Facts *
| Energy | 253 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 11 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I fix lumpy polenta?
- Whisk vigorously to break up any small lumps as soon as you notice them forming. If lumps remain, use an immersion blender for a few seconds off the heat to smooth everything out.
- Why does my polenta still taste gritty?
- Gritty polenta usually needs more cooking time, even if it already looks thick and creamy. Keep it over low heat, stirring often, until the grains taste soft all the way through. Add splashes of liquid as needed so it does not dry out while it finishes cooking.
- Can I make creamy polenta ahead of time?
- Yes, cook the polenta completely, cool it, then refrigerate in a covered container. Reheat on the stove with extra water, milk, or broth, stirring until it loosens back to creamy. Season again at the end, since flavors can dull a little after chilling.
- Can I use instant or quick-cooking polenta for this recipe?
- You can use instant polenta, but the cooking time will be much shorter. Follow the package instructions for timing and liquid ratio, then finish with butter, Parmesan, and pepper as written. The flavor is good, though traditional cornmeal cooked slowly usually has a deeper corn taste and silkier texture.
Serving Suggestions
Creamy Parmesan polenta makes a beautiful base for saucy braises, garlicky sautéed greens, or simply a soft egg on top.
For extra indulgence, swirl in a spoonful of mascarpone or top each bowl with crispy prosciutto shards.
More pairings:
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