Creamy Polenta with Parmesan Cheese

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A creamy polenta recipe with Parmesan cheese. It’s simple, soft and so delicious! Cheesy polenta is a perfect base or side dish for savory roasted vegetables, sautéed broccoli rabe, or slow-cooked meat sauces.

I’m sharing my go-to basic creamy polenta recipe, which is full of buttery, cheesy goodness. Read on to learn more about how to make polenta, with step-by-step instructions. You will love homemade polenta!

This polenta recipe makes perfect homemade polenta with Parmesan, with a creamy texture that has just the right amount of butter and cheese.

This post explains:

• All about polenta
• Ingredients you’ll need
• Which types of cornmeal to use for polenta
• How to cook polenta
• What to serve with polenta

Once you master this easy method, you’ll be whipping up cheesy polenta whenever a craving hits. It really is a simple process that requires just a few ingredients, a good heavy pot, whisk and/or a wooden spoon.

About polenta

You might hear the word “polenta” used interchangeably to describe both the dish and the cornmeal used to make it, which can be confusing, but remember they are basically the same thing.

In different regions of Italy, polenta was traditionally made with a variety of ground cereal grains, such as rye, buckwheat, millet and semolina (a variety of wheat).

After yellow corn was introduced to Europe in the 16th century, it thrived and grew especially well in northern Italy. Cornmeal polenta eventually became a staple peasant food throughout the Italian peninsula, along with pasta and rice.

Assemble your ingredients :

• Water: The most basic liquid used to make polenta is plain water. Polenta can also be made with a mixture of water with milk and/or vegetable or chicken stock.
• Cornmeal: Stone-ground or coarse cornmeal is what you want for the most authentic, rustic polenta.
• Salt: Although Parmesan cheese adds savory umami flavor (and salt), polenta by itself is bland. I recommend plain fine sea salt or kosher salt.
• Butter: I love good high butterfat cultured butter as a finishing touch, but any unsalted butter will work in this recipe.
• Parmesan Cheese: If you can, use a chunk of Parmesan cheese and grate it yourself for the very best flavor. Or buy your cheese at a store that grinds it so you know it’s super-fresh.

Types of cornmeal to use for polenta

Polenta is usually milled from a special variety of field corn — dent corn or flint corn. It’s not the same type as the sweet corn we eat off the cob.

To make polenta, you can use these types of cornmeal (but not corn flour) interchangeably depending on your preference and availability.

Cornmeal for polenta ranges from coarse-textured “grits” to a more refined, medium-grind cornmeal. I don’t recommend using fine ground cornmeal to make polenta because it turns out sticky and pasty.

• Stone-ground: My personal fave, stone-ground cornmeal can be yellow or white, and is produced by literally grinding corn between two millstones. Stone-ground cornmeal makes a rustic polenta with a bit of texture, as it still has the bits of the whole grain, including the hull and germ. It has deep corn flavor.
• Coarse:  Coarse cornmeal is somewhat gritty, similar to stoneground in that it has bits of grain visible. Coarse-ground cornmeal has a noticeable corn flavor and nubby texture.
• Medium: This type of cornmeal is ground to a finer consistency than coarse or stoneground kinds, with the kernel sifted out. If you prefer a super-smooth polenta and very creamy texture, this is the one to use.

What about instant polenta?

• Instant polenta is a product that’s either very finely ground or has been pre-cooked and then dried before packaging. It’s more of a convenience food, and won’t work for this from-scratch polenta recipe.

How to make creamy polenta, step by step:

• The classic ratio for polenta is one part cornmeal to four parts liquid. Because this recipe includes some milk, it tends makes a thicker, creamier polenta. So I use 5 parts total ratio of cornmeal to liquid for the perfect texture.

Pro tips and tricks

• Buy coarse cornmeal to make polenta, not corn flour (corn flour is finely ground and will turn into a pasty mush).
• To make this creamy parmesan polenta without the need for constant stirring or sticky mess, choose a heavy-duty Dutch Oven or heavy-bottomed saucepan. One that has 3 or 4 quarts capacity is ideal. A sturdy pan will retain heat better, allowing the thickened polenta to cook at a low temperature without sticking or scorching.
• To avoid lumpy polenta: Bring the liquid to a boil, then gradually add the cornmeal in a thin stream — you can do this either by pouring it out of a small bowl or measuring cup with a spout or with your hands, letting the grain fall through your fingers. Pour in the polenta with one hand while whisking with the other (this your chance to practice hand-eye coordination).
• Once all the cornmeal is in the pan, it will almost immediately start to thicken and boil. This is when you turn the heat down as low as your stove will go. Stir the polenta once or twice, then cover the pan and let it cook mostly undisturbed for 25-35 minutes. Check on it and stir the polenta two or three times during that time.
• Be generous with the butter and Parmesan cheese when you make polenta. It’s a perfect neutral canvas for cheesy, creamy additions!

How to make polenta cakes:

Leftover polenta is awesome! Because it firms as it cools, it’s ideal to fry, bake or grill. If you want to fry or grill leftover polenta, reduce the amount of liquid in the recipe to 3 1/2 cups.

1. Spread freshly made hot polenta into a baking dish, loaf pan or small rimmed baking sheet. Cool and refrigerate until firm.
2. Slice into portions and pan fry in a cast iron or nonstick pan with a little olive oil until brown on both sides.

What to pair with polenta

• Keep it simple and dish up a bowl of polenta, then top with a simple marinara sauce recipe with canned tomatoes.
• Spoon over some roasted vegetables or mixed sauteed mushrooms.
• Creamy polenta is the perfect landing pad for a pile of my juiciest meatballs recipe, or fall-apart tender braised short ribs.