Creamy Parmesan Polenta
This slow-simmered polenta is remarkably versatile; enjoy it simply with butter, black pepper and parmesan cheese or explore the delicious possibilities of pairings like; braised short ribs, saucy meatballs, crispy pork belly and so much more.
If you can cook oatmeal, you can make polenta. The beauty of polenta really is its simplicity. I’m talking just a few pantry staples – milk, butter and coarsely ground dried polenta, simmered together in a pot with occasional stirring. For a touch of indulgence, parmesan cheese and a few pads of cold butter are folded in just before serving.
Next time you’ve got a beautiful steak on the grill or a hearty stew simmering away, polenta makes a fantastic side dish. Its rich, corn flavor and creamy, velvety texture pair perfectly with comfort food classics – it might just become your new favorite.
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 five simple ingredients: milk or chicken stock (you can also use vegetable stock or water) polenta, butter, a bay leaf and polenta.
Recipe Step by Step:
Step 1. Bring the Milk to a Simmer
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, add the milk, bay leaf, a generous pinch of salt and few turns of freshly cracked black pepper to your pot then place over medium heat.
Step 2. Whisk in the Polenta
As soon as the milk starts to simmer, slowly begin to stream in the polenta while whisking continuously to avoid lumps from forming.
Step 3. Simmer & Season
Once all of the polenta is incorporated, turn the heat down to a low. Continue cooking for 30-40 minutes, stirring often with a rubber spatula. Just before serving, fold in the grated parmesan cheese and butter then season generously with salt and freshly cracked black pepper.
FAQs and Expert Tips
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.
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.
Yes, polenta is made from ground corn, which does not contain gluten.
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Creamy Parmesan Polenta
Ingredients
- 5 cups whole milk or chicken stock
- 1 bay leaf optional
- 1 cup coarse polenta
- 1/2 cup grated parmesan cheese
- 4 tablespoons unsalted butter
- salt and freshly cracked black pepper
Instructions
- In a medium-sized pot or dutch oven, bring the milk, bay leaf and a pinch of salt and pepper to a simmer over medium heat. As soon as the milk starts to bubble, begin to slowly stream in the polenta while whisking continuously until all of the polenta is incorporated and there are no visible lumps. Note: if you do notice lumps forming just continue whisking vigorously to break them up.
- Once all of the polenta is incorporated, reduce the heat to low and continue cooking 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, discard the bay leaf, fold in the butter and parmesan cheese as well as a few generous turns of freshly cracked black pepper and additional salt to taste. 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.
- 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.
