Description
This creamy polenta recipe features smooth, cheesy yellow cornmeal cooked slowly in a mix of water (or broth) and milk, enriched with butter and Parmesan cheese for a rich, comforting side dish. Perfect for serving alongside roasted meats, vegetables, or as a base for hearty toppings.
Ingredients
Scale
Main Ingredients
- 1 cup yellow cornmeal (medium or coarse ground)
- 4 cups water or low-sodium chicken/vegetable broth
- 1 cup whole milk
- 1 teaspoon salt (adjust to taste)
- 3 tablespoons unsalted butter
- ¾ cup grated Parmesan cheese
- Freshly ground black pepper, to taste
Instructions
- Heat the liquid: In a large saucepan, bring the water or broth together with the milk to a gentle boil. Add the salt to the mixture to season the base liquid.
- Whisk in cornmeal: Slowly pour the cornmeal into the boiling liquid in a steady stream while whisking constantly to prevent lumps from forming, ensuring a smooth mixture.
- Cook and stir: Reduce the heat to low and cook the polenta for 20 to 25 minutes, stirring frequently with a wooden spoon or spatula. This allows the polenta to thicken into a creamy consistency without sticking or burning.
- Finish with butter and Parmesan: Stir in the unsalted butter and grated Parmesan cheese until completely melted and incorporated, creating a rich and velvety texture. Season with freshly ground black pepper to taste.
- Serve: Serve the creamy polenta hot in bowls. Optionally, garnish with extra Parmesan cheese or fresh herbs. This dish makes a delicious side or a base for a variety of toppings.
Notes
- For extra creaminess, substitute half of the water with broth and use whole milk as directed.
- Adjust salt to taste depending on whether you use salted broth or water.
- Stir frequently while cooking to prevent lumps and sticking.
- Use medium or coarse ground cornmeal for best texture; fine cornmeal may become gluey.
- Leftover polenta can be chilled, sliced, and either grilled or fried for a delicious variation.
