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Creamy Polenta with Parmesan Recipe

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3.9 from 15 reviews

This creamy polenta recipe features smooth, tender cornmeal cooked to perfection with butter and Parmesan cheese, making a comforting and versatile side dish ready in just 30 minutes.

Ingredients

Polenta Base

  • 1 cup cornmeal (Bob’s Red Mill yellow corn polenta recommended)
  • 4 to 5 cups water
  • 1/2 teaspoon salt (or to taste)

Finishing Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Combine Ingredients and Bring to Simmer: In a medium pot or Dutch oven, combine the cornmeal, water, and salt. Bring the mixture to a simmer over medium heat, whisking constantly to prevent lumps from forming.
  2. Simmer and Thicken: Once simmering, reduce heat to low and continue to cook for 15 to 20 minutes, stirring often and scraping the bottom of the pot with a whisk to prevent scorching, until the polenta thickens to your desired consistency.
  3. Adjust Thickness: If the polenta becomes too thick, gradually add extra water in 1/2 cup increments, stirring well until smooth and creamy.
  4. Add Butter: Turn off the heat and stir in the unsalted butter until melted and fully incorporated, adding richness to the polenta.
  5. Incorporate Parmesan: Stir in the grated Parmesan cheese until evenly combined to give the polenta a savory, cheesy flavor.
  6. Serve Immediately: Serve the creamy polenta hot as a comforting side dish, perfect to accompany a variety of meals.

Notes

  • Use a whisk to continually stir to prevent lumps and burning.
  • You can adjust the consistency by adding more water if you prefer softer polenta.
  • For extra creaminess, substitute some of the water with milk or cream.
  • Polenta thickens as it cools; serve immediately for best texture.
  • Parmesan can be substituted with other hard cheeses like Pecorino Romano if desired.
  • Leftover polenta can be chilled, sliced, and fried or grilled the next day.

Find it online: https://marthatasty.com/creamy-polenta-with-parmesan-recipe/