Description
This Parmesan Polenta recipe is a creamy, comforting side dish made with simple ingredients like polenta, water, parmesan cheese, and butter. Ready in just 10 minutes, it’s perfect for a quick weeknight meal or as a base for your favorite toppings. The creamy texture and rich Parmesan flavor make it a delightful accompaniment to meats, vegetables, or stews.
Ingredients
Scale
Basic Ingredients
- 3 cups water
- 1 cup polenta (coarse cornmeal)
- 1 teaspoon kosher salt
Finishing Ingredients
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Boil the water: Add the 3 cups of water to a large saucepan set over medium-high heat and bring it to a rolling boil.
- Add the polenta while whisking: Slowly pour in the polenta while whisking continuously to prevent lumps from forming and ensure a smooth texture.
- Cook the polenta: Reduce the heat to medium-low and cook the polenta, stirring occasionally, until it thickens slightly, usually about 3 to 5 minutes depending on the grind of the polenta.
- Add parmesan, butter, and salt: Stir in the grated Parmesan cheese, butter, and kosher salt until fully incorporated and the mixture is creamy.
- Serve immediately: Plate the polenta while hot for the best creamy texture and flavor.
- Store leftovers: Transfer any leftover polenta to an airtight container and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally to reclaim creaminess.
Notes
- Use coarse polenta for the best texture; instant or quick-cooking polenta will cook faster but may have a different consistency.
- Stir frequently during cooking to avoid lumps and prevent the polenta from sticking to the pan.
- Polenta will thicken further as it cools; if it becomes too thick, add a splash of water or milk when reheating.
- For variation, try adding herbs like rosemary or thyme, or substitute parmesan with other hard cheeses such as Pecorino Romano.
