Description
This Creamy Parmesan Polenta is a silky, cheesy, and cozy side dish perfect for any meal. Made with milk, broth, and freshly grated Parmesan, it’s a versatile Italian classic that’s simple enough for weeknights but elegant enough for entertaining.
Ingredients
✅ 1 cup coarse yellow cornmeal (polenta)
✅ 2 cups whole milk
✅ 2 cups low-sodium chicken or vegetable broth
✅ 1 tsp salt
✅ 3 tbsp unsalted butter
✅ ¾ cup freshly grated Parmesan cheese
✅ Optional: cracked black pepper, olive oil, fresh herbs for garnish
Instructions
1️⃣ Simmer the Liquids
In a medium saucepan, bring milk and broth to a simmer over medium heat. Stir in salt.
2️⃣ Whisk in Cornmeal
Slowly whisk in the cornmeal in a steady stream, whisking constantly to prevent lumps.
3️⃣ Simmer Until Thickened
Reduce heat to medium-low. Cook for 25–30 minutes, stirring frequently, until thick and smooth.
4️⃣ Add Butter and Cheese
Remove from heat and stir in butter and Parmesan until fully melted and incorporated.
5️⃣ Serve and Garnish
Spoon into bowls and top with a drizzle of olive oil, cracked pepper, or herbs. Serve warm.
Notes
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Use freshly grated Parmesan for the smoothest texture.
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Keep warm until serving with lid on to prevent skin from forming.
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To reheat, add broth or milk and stir over low heat until creamy.
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Leftovers can be chilled, sliced, and pan-fried into crispy polenta cakes.
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For a dairy-free version, use plant-based milk and vegan cheese.