• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving California

  • Home
  • Recipes
    • Dinner
    • Healthy Recipes
    • 30 Minutes or Less
    • Chicken and Turkey
    • Fish and Seafood
    • Beef
    • Pasta
    • Pork
    • Appetizers
    • Breakfast
    • Salads
    • Sides
    • Dessert
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Category Home » Sides » Creamy Parmesan Polenta

    Creamy Parmesan Polenta

    Published: Mar 23, 2020 · Modified: Aug 31, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Creamy, buttery polenta with parmesan cheese is the perfect side dish for braised short ribs, poached eggs and sausage or just about any roasted chicken, beef or pork dish you can dream up!

    a bowl of polenta topped with butter and parmesan cheese

    Creamy, buttery polenta is the perfect side dish to accompany all your favorite cozy cold-weather recipes! From Slow-Cooked Braised Short Rib Ragù to Roasted Sausages with Tomatoes and Garlic, this easy-to-make Northern-Italian classic will hold it’s own next to any main course.

    Did you know you can bake with polenta too? Check out one of my favorite desserts: Meyer Lemon Polenta Cake!

    Ingredients You’ll Need

    All you need to make this recipe is four simple ingredients: Chicken broth or stock (you can also use vegetable stock or water), parmesan cheese, butter, and polenta.

    recipe ingredients portioned and labeled, polenta, parmesan cheese, butter and chicken stock

    Recipe Step by Step

    Step 1. Simmer the Broth

    You can use almost any pot or pan to make polenta. A large dutch oven is perfect as is a high-sided sauté pan. To get started, bring the chicken broth to a simmer.

    Step 2. Whisk in the Polenta

    Next, slowly stream in the polenta while whisking continuously to avoid lumps from forming.

    two side by side pans of polenta cooking

    Step 3. Simmer & Season

    Turn the heat down to a low simmer. Cook for 30-40 minutes, stirring often. Just before serving, fold in the parmesan cheese and butter then season with salt and black pepper.

    two bowls of polenta with a piece of parmesan cheese on the side

    FAQs and Expert Tips

    What is Polenta?

    Polenta is coarsely ground cornmeal. It can be used to make creamy porridge, crispy polenta fritters and even cakes and desserts. Polenta is a Northern Italian staple. It’s very similar to American grits, the main difference being polenta is made from ground yellow corn and grits are made from white corn.

    What type of polenta should I buy?

    Like oatmeal, polenta is sold in a few different forms typically; regular “stone-ground” or “quick-cooking.” You can use either just keep in mind, while convenient, quick-cooking polenta lacks some of the intense corn flavor of regular polenta.

    Is Polenta gluten-free?

    Yes, polenta is made from ground corn, which does not contain gluten.

    Check out More Great Recipes

    • Creamy Mushroom Chicken
    • Short Rib Ragu with Pappardelle
    • Crispy Roasted Pork Belly
    • Grilled Lamb Chops with Herb Salad
    • The Best Baked Meatballs

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a bowl of polenta topped with butter and parmesan cheese

    Creamy Parmesan Polenta

    Creamy, buttery polenta with parmesan cheese is the perfect side dish for braised short ribs, poached eggs and sausage or just about any roasted chicken, beef or pork dish you can dream up!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Servings: 4
    Calories: 388kcal
    Author: Leigh Anderson

    Ingredients

    • 4 c chicken stock or water
    • 1 c coarse polenta
    • ½ c grated parmesan cheese
    • 4 tbsp butter
    • salt and freshly cracked pepper

    Instructions

    • Bring the chicken stock and a pinch of salt to a boil in a small pot; pour the polenta slowly into boiling water, whisking continuously until there are no lumps.
    • Bring the polenta to a simmer, reduce heat to low, cook for 30-40 minutes, stirring often, until the polenta is thick, creamy and the individual grains are tender.
    • Switch to a wooden spoon or spatula, stir in the butter and parmesan cheese as well as a few generous turns of freshly cracked black pepper. Taste and season with more salt if necessary. Divide between bowls and serve immediately!

    Notes


    Storage and Reheating Instructions:
    • Polenta will stay fresh in the refrigerator for up to four days. It will firm up when cold. Reheat polenta gently on the stove or microwave, adding a bit of water or chicken stock and stirring until it reaches the desired consistency.
    FAQS:
    • What type of  polenta should I buy? Like oatmeal, polenta is sold in a few different forms typically; regular “stone-ground” or “quick-cooking.” You can use either just keep in mind, while convenient, quick-cooking polenta lacks some of the intense corn flavor of regular polenta.
    • Is polenta gluten-free? Yes, polenta is made from ground corn, which does not contain gluten.
    Equipment:
    Sturdy Whisk | Wooden Spoons | Shop all Kitchen Essentials

    Nutrition

    Calories: 388kcal | Carbohydrates: 41g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 635mg | Potassium: 325mg | Fiber: 1g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    « Croque Monsieur Croissant Bake
    Arugula and Walnut Pesto »

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Leigh Anderson on a green and white background.

    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

    Learn more about me →

    A bowl of green pasta. Title: "spring things" "pea pesto pasta"

    What's for Dinner:

    • Sheet Pan Chicken Tacos Al Pastor
    • Creamy Calabrian Chili Bolognese
    • The Perfect Fall Pasta with Delicata Squash, Pancetta, and Goat Cheese
    • Short Rib Ragù with Pappardelle
    A platter of snap pea salad. Title: "spring things" "snap pea salad"

    Winner Winner Chicken (and Turkey) Dinner:

    • Mexican Grilled Chicken Marinade–Perfect for Tacos, Fajitas, Burritos and More!
    • Jalapeño-Cheddar Chicken Smash Burgers
    • Yogurt Marinated Chicken with Harissa and Garlic
    • Spring Chicken and Dumplings

    Featured In:

    Shop:

    Footer

    ^ back to top

    Follow

    • Instagram
    • Pinterest
    • Facebook

    About

    • Learn more about Craving California
    • Privacy Policy

    Contact

    • E-mail

    Copyright © 2020 Craving California

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy

    Privacy Policy