Creamy Polenta with Parmesan Cheese
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Polenta was on my family’s table long before it became a restaurant menu staple. It looks pretty simple in the bowl, and it is — once you understand what it actually needs. Rush the heat, dump in the cornmeal all at once, walk away too soon, and you’ll end up with something lumpy and stiff. Use a heavy pot, low heat, and 35 (mostly hands-off) minutes, and you’ll wonder why you haven’t tried cooking it at home more often.
I’ve made polenta more times than I can count, and tested enough batches to know exactly where things go wrong. The fix isn’t complicated: The right cornmeal-to-liquid ratio, a heavy pot, and about 35 minutes of mostly hands-off cooking.
Why this recipe works
- The 5:1 liquid ratio. The standard polenta ratio is 4 parts liquid to 1 part cornmeal. Through testing I found that adding a fifth part — using a mix of water and milk — produces a noticeably creamier, more cohesive texture without making it heavy. The milk adds body, and the water keeps it from getting pasty.
- Low heat and a heavy pot. Polenta needs to steam and swell slowly, not boil hard. A Dutch oven or heavy-bottomed saucepan holds steady, even heat and prevents the bottom from scorching. High heat produces lumps and a sticky texture on the outside before the center has cooked through.
- Gradual pour, constant whisk. Dumping all the cornmeal in at once creates immediate clumping. Pouring in a thin stream while whisking gives each granule time to hydrate separately. Once the cornmeal is in, a brief whisk every 10 minutes is all it needs.
A few ingredients worth getting right
- Cornmeal: Polenta is made from medium or coarse-ground cornmeal — not the finely milled kind that’s more like flour. I use stone-ground or coarse cornmeal for the best texture and robust corn flavor. Fine-ground cornmeal is the most common mistake I see people making: It cooks faster but produces a gluey result that doesn’t improve with more cooking time..
- Butter: I use high-butterfat cultured butter when I can, and it’s worth it. The higher fat content — typically 82–84% versus the standard 80% — means more richness per tablespoon, and the cultured tang adds a subtle depth that plain butter doesn’t. You’ll notice the difference most in a dish this simple, where butter is doing real finishing work rather than disappearing into other flavors. Unsalted butter works fine if that’s what you have, just taste and adjust the salt at the end.
- Parmesan Cheese: If you can, use a chunk of Parmesan cheese and grate it yourself for the very best flavor. A good Parmigiano-Reggiano adds more than saltiness, it contributes the umami depth that makes this polenta so satisfying to eat on its own. I add it off the heat so it melts in without clumping. If you can’t find Parmigiano-Reggiano, Grana Padano is a solid substitute with a slightly milder flavor.
Types of cornmeal for polenta
- Stone-ground: My preference. It retains the hull and germ, which gives it deep corn flavor and a pleasantly rustic texture. Can be yellow or white.
- 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.
How to make creamy polenta
1. Pour the cornmeal into the boiling liquid gradually, while whisking with your other hand. This is what prevents lumps from forming. 2. Keep whisking until all the cornmeal is incorporated and fully smoothed out. A heavy Dutch oven or saucepan (3–4 quarts) is ideal here — it holds steady heat so the polenta cooks evenly without scorching. 
3. Once the cornmeal is added, turn the heat to low, cover, and cook 25–35 minutes, stirring every 10 minutes or so. The polenta is ready when it pulls away from the sides of the pan and looks thick and fluffy.
3. Pull the pan off the heat before adding the butter and cheese — finishing off the burner keeps the fat from separating and gives you a smoother result. 4. Stir until the butter and Parmesan are fully melted and the texture is glossy and uniform. Taste here for salt before serving.
What to pair with polenta
- A fast weeknight dinner: Top polenta with simple marinara made from canned tomatoes and extra Parmesan. It comes together in the time the polenta takes to cook.
- Something earthier: Spoon over chunky mushroom ragu — it’s one of the most satisfying combinations on this site.
- Dinner party: Red wine braised short ribs are the move. The polenta absorbs the braising liquid — nothing else needed on the plate.
Creamy Polenta with Parmesan Cheese Recipe
Creamy Parmesan polenta made on the stovetop — the right cornmeal ratio, a heavy pot, and 35 mostly hands-off minutes that works as a weeknight dinner or dinner party base.
Equipment
Recipe Video
Ingredients
- 4 cups (1 l) water
- 1 cup (250 ml) milk
- 1 ½ teaspoons kosher salt *see note on salt below
- 1 cup (160 g) coarse or medium-grind cornmeal
- 3 tablespoons (45 g) butter
- ½ cup (50 g) grated Parmesan cheese, plus more for serving
- 2 teaspoons chopped fresh rosemary or parsley, optional
Instructions
- Bring 4 cups water and 1 cup milk to a boil in a 3-4 quart, heavy-duty sauce pan or small Dutch oven. Stir in the salt.
- Gradually sprinkle 1 cup coarse or medium-grind cornmeal into the pan — 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 in a thin, steady stream while whisking at the same time. Keep whisking until all the cornmeal is incorporated and any lumps are smoothed out.
- Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-35 minutes, and up to 45 minutes. Stir the polenta every 10 minutes or so. Be patient, and keep cooking until it's thick, fluffy and pulls away from the sides of the pan when you run a spoon around the edges.
- When it's done, remove from the heat and stir in 3 tablespoons butter, ½ cup grated Parmesan cheese and additional salt to taste if needed.
- Serve warm, sprinkled with 2 teaspoons chopped fresh rosemary or parsley and additional cheese.
Karen’s Notes and Tips
Variations:
- If you want fry or grill leftover polenta, reduce the amount of liquid in the recipe to 3 1/2 cups, which will produce a thicker consistency. To make polenta cakes, pour the freshly made hot polenta into a baking dish or sheet pan. Spread the top evenly, cool and refrigerate until firm. Slice or cut into portions with a cookie/biscuit cutter. Pan-fry in a cast iron or non stick pan with a little olive oil until brown on both sides.
- Use stock or broth in place of some of the water for richer flavor. Milk adds a somewhat creamier texture, but it can be substituted with your choice of water, stock or unsweetened plant-based milk if you prefer.
- Note on salt: This recipe calls for kosher salt, which has larger, fluffier granules and less sodium per volume than fine table salt. If you don’t have kosher salt, reduce the amount in the recipe by half.
Nutrition per serving
Calories: 180kcal Carbohydrates: 19g Protein: 6g Fat: 10g Sodium: 328mg Fiber: 1g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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thanks for the recipe. although you mention whisking the polenta for 30min on very low, it took me 45 mins of whisking including a 15 min increase in temperature to achieve the stated consistency. turned out great but will probably never make this again.
Angelie, I’m glad it turned out great. Cooking times for polenta can vary depending on the particular grind and age of your cornmeal, the weight of your pot, and other factors.
I’ve made this a few times before and it has come out very good except the last two times it was very watery and not thickening even at 35 mins. Not sure what I did wrong. How high does the flame have to be when cooking?
Hi Ana – This could have happened because of the type and age of the cornmeal used. The best way to troubleshoot is to whisk in more cornmeal, a tablespoon at a time, until it begins to thicken. The flame should be at a low simmer.
I didn’t have any polenta/cornmeal but subbed in grits and it was just creamy & tasty.
Made it yesterday ( first time ever making polenta) with short ribs. Was creamy & delicious! I did add almost a cup of fresh grated Parmesan and it cooked in about 25 minutes. Everyone loved it! Will definitely make again.
This was absolutely phenomenal. I used Bob’s Red Mill medium grind and it was perfect. I added less butter and the fresh rosemary was key. Hesitant about salt, I seasoned as I went. Mine cooked much faster than 35 minutes, I could of had it on the table in 20!
Served with William Sonoma short rib recipe, brussels and crusty ciabatta. WOW.
I’m 76.Was always hesitant so I never cooked polenta.I had some nice short ribs so Choose your recipe.Im amazed at how easy it was.No sticking,no clumping.I could taste the parmesan and the touch of Rosemary.Im saving some to try sauteing it for another meal.You ve made me a convert
Carolyn, thank you for sharing your comment. I am so glad you enjoyed the polenta!
So easy and delicious! Thanks!
I don’t use any of those accounts. Wish you had email so I could mail it to myself.
Hi Mackenzie – I just added an email button.
Amazingly simple and delicious recipe. Everyone is going to have their own opinion on what you should or shouldn’t do when making “authentic” polenta (e.g., my grandmother says don’t use milk/don’t put the cornmeal in boiling liquid)….WELL, I tried this recipe and it works, and I’m a novice cook/first timer making polenta. I added the cornmeal gradually as per the recipe and it came out with NO lumps, and was super creamy and flavourful due to the milk and cheese. Thank you so much for sharing this, and also sharing ways to reheat it.
Absolutely delicious polenta. I served with wine braised short ribs. The consistency was perfect, just the right amount of cheese. I added one cup of milk and one cup of chicken broth with 3 cups water. Very tasty. Thanks!
I love it with short ribs too!
idk how much salt to put, but nice recipe.
Add 1 1/2 teaspoons salt, then when the polenta is done you can taste and add more if needed.
I love polenta and this was delicious. Just the right amount of cheese. Planning to pair it with pork verde.
Pork verde sounds amazing!!
This recipe does not say how much water to use.
Hi Robbie – The recipe calls for 4 cups water + 1 cup milk (or additional water if you prefer).
Hi Karen,
I literally made this polenta. I am making a shrimp dish tomorrow and I needed a side dish and this will work beautifully. I did a trial run today and you can eat this as is. It is so creamy and flavorful!
Thank you for sharing the recipe!
That’s amazing! Thanks for letting me know Teresita.
How much salt is “lots of salt”!
This was incredibly easy and delicious. I paired it with short ribs and the sauce from those, combined with the Polenta, was truly heaven on a plate! Thanks so much for posting this.
Short ribs and parm polenta is favorite. Making with lamb shanks today. Meatballs and polenta is a nice change from spaghetti and meatballs.
I paired this with grilled tilapia for a savory breakfast. This was devine!
Absolutely perfect! I did use half homemade chicken broth with half water then followed the rest of your recipe. Served Dover Sole Meunière over top. My husband said, “This is company worthy!”
Wow so glad to hear that Sallie!!
Hi Karen: I made this dish for friends, their daughter and her fiancè. It was a total hit – so tasty and such a depth of flavor! My one problem was with the polenta. It too was really tasty but, after cooking it for 15 minutes more than the recipe called for, it was still not thickened like it should have been.
I left the cover off after about 20 minutes so I could stir it while making the ragu. Should I have covered it between stirs?
Thanks. I will make this again!
Hi Gloria – I’m so glad you liked the flavors and it was a hit with your family! I’m not really sure why the polenta took longer to thicken for you. Possibly the heat was too low? The polenta should bubble slowly while cooking (as opposed to boiling) so maybe that’s what happened. You shouldn’t need to cook it uncovered.
My grandparents are Italian. When we were kids, we ate polenta for special occasions. I thought I would try this recipe out of curiosity and to no surprise, I’m disappointed. Polenta from my grandmother’s background is made with water, fine cornmeal, parmesan cheese, butter, potatoes and salt for the water. It takes about 30-40 minutes to cook to get the perfect consistency. While yours is a creamy style polenta, ours can be spread onto a wooden board, covered with sausage, ribs, garlic, oil, and more parmesan. It solidifies but is creamy at the same time. Your recipe calls for way too much salt. The coarse cornmeal never dissolves which leaves me with a grainy texture, while ours is creamy and smooth. I could have eaten it had it not been so salty (I followed your recipe exactly) Italian cooking is different to everyone, but when you’ve had homemade Italian food your whole life, nothing compares, not even in restaurants.
Hi Sabrina – I really appreciate your comment. My grandparents were all Italian, but they were from the south and didn’t have polenta in their tradition. I know that once you taste the food of your grandmothers, nothing else can compare! As for the saltiness, I wonder if you used kosher salt or table salt when you made the polenta? That could make a big difference, as table salt is much saltier than kosher or flakier sea salt.
Such perfect polenta, it looks so creamy and delicious!
Thanks Laura! It’s a little too delicious if you know what I mean!