Creamy Parmesan Butter Polenta

Name: Creamy Parmesan Butter Polenta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italy
Ingredients: 250 g of cornmeal (medium or fine); 500 ml of water; 500 ml of milk (whole or 2%); 70 g of parmesan (freshly grated); 50 g of butter (including 10 g for serving); 1 tsp of salt (fine); 1 pinch of black pepper (ground); 2 tbsp of parsley (fresh, chopped)

No reviews yet

Creamy Parmesan polenta wins people over with its velvety texture and rich notes of melted cheese. This comforting side dish comes together in a few minutes to elevate a braised meat, sautéed mushrooms, or to enjoy on its own in a bowl.

Total time: 20 min
Prep: 5 min
Cook: 15 min
Difficulty: Easy
Per person: €1.20

By the CookinBreak team

Ingredients 8

servings

Estimated cost €4.80

For finishing

2 tbsp parsleyfresh, chopped

Equipment

Whiskfor stirring in the cornmeal without lumps
Wooden spatulafor stirring regularly while cooking
Heavy-bottomed saucepanfor cooking the polenta without sticking

Instructions

Tap a number to check off the step, and a time to start a timer.

In a heavy-bottomed saucepan, pour in the water, milk and salt, then bring to a simmer over medium heat.

Come back to this recipe anytime

With your free account: your saved recipes, shopping lists in 1 click and allergy alerts.

Continue with Google

With my email I already have an account

Lower the heat to the minimum and pour in the cornmeal in a fine stream while whisking briskly to prevent lumps from forming.

Continue cooking for , stirring constantly with a wooden spatula, until the polenta thickens and pulls slightly away from the sides.

Remove the saucepan from the heat, then stir in most of the butter along with the grated Parmesan until you get a very creamy texture.

Season with the black pepper, taste and adjust the salt if needed.

Divide the hot polenta among bowls, place a pat of butter in the center of each portion and sprinkle with chopped fresh parsley before serving.

A recipe worth making again?

Save it to your recipe box and find it on all your devices. It's free.

Continue with Google

With my email I already have an account

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

For dessert

Christmas Pandoro

1 h 35Medium

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

372kcal

Protein11 g12%
Carbs44 g47%
Fat17 g41%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For incomparable creaminess without weighing the dish down, mix whole milk and water or broth in equal parts. Always pour the cornmeal in a very fine stream into the simmering liquid while whisking energetically to guarantee a perfectly smooth cream.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2 months in individual vacuum-sealed portions or zip bags.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Keeps 3 to 4 days max in an airtight container in the fridge.

Reheating : How do you reheat it?

Saucepan: Reheat gently over low heat with a little milk or water to regain the creamy texture. Microwave: Heat in short intervals at medium power, stirring often. Oven: Possible at 150°C covered to prevent drying out.

Variations

Mushroom version: add a skillet of sautéed white mushrooms with parsley on top of each bowl before serving.
Gorgonzola version: replace half of the Parmesan with creamy gorgonzola cheese for a bolder flavor.
Vegetable broth version: substitute the water with homemade vegetable broth to naturally boost the flavors.

Mistakes to avoid

Pouring all the cornmeal into the pot at once, which immediately forms lumps that are impossible to break up.
Cooking over too high a heat without stirring, because the polenta spatters heavily and risks burning on the bottom of the pot.
Adding the Parmesan and butter over boiling heat, which risks making the fat separate instead of binding the polenta.

Frequently asked questions

Which cornmeal should I choose for this recipe?

Go for classic medium or fine-ground cornmeal. Precooked polenta also works very well and brings the cooking time down to about 5 minutes without losing any creaminess.

How do I rescue polenta that has become too thick?

If the polenta thickens too quickly, lower the heat and simply add a splash of warm milk or hot water. Whisk vigorously until it regains its smooth, creamy consistency.

Can I replace the milk with broth?

Yes, you can replace all of the milk with chicken or vegetable broth. The polenta will be a little less milky but will develop an even more rustic, fragrant flavor.

What dishes should I serve this creamy polenta with?

It is the ideal side for meats in sauce such as osso buco or a daube, but also pairs perfectly with oven-roasted vegetables or poached eggs.