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Easy Easy Parmesan Polenta in a white bowl

Easy Parmesan Polenta

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This Easy Parmesan Polenta is a nice alternative to potatoes or rice as a side dish. My dubious of new foods husband took a taste and was an instant fan. Plus it takes less than a half-hour to prepare!

Easy Easy Parmesan Polenta in a white bowl

Easy Parmesan Polenta

This cheesy Parmesan Polenta recipe from Giada DeLaurentis drew an “Outstanding” rating from the hubby. Hard to believe he thought polenta was a chicken dish, but that was good for a giggle. I’ll leave the cooking terms as the area of my expertise, and he can worry about coronary arteries and such instead.

I first had this glorious polenta at our book club’s summer dinner and it took only about a half-hour from start to finish when I recreated it at home. I whipped it up as Bill lit the charcoal for our grilled pork tenderloins, then placed slices of the pork over the polenta in lieu of mashed potatoes.

 Easy Parmesan Polenta in a white bowl garnished with parsley

 

Tips for Making This Cheesy Polenta

As a precaution, never knowing if a new dish will be a hit with the picky spouse, I only made a half recipe. This can easily be doubled. I’m sure you’ll be able to make it all disappear.

And as a novice polenta maker, I had a few undercooked specks, so make sure to turn your burner down to low after the cornmeal is added to the water. It really didn’t deter from the overall results; we both loved it! With a nip in the air, we can turn on our ovens and offer warm comfort foods. This Easy Parmesan Polenta definitely qualifies.

Side Dishes You’ll Love:

Easy Parmesan Polenta in a white bowl garnished with parsley

The Recipe: Parmesan Polenta

Easy Parmesan Polenta for a quick delicious side dish!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4

Ingredients

  • 4 1/2 cups water
  • 1 1/2 teaspoons salt, plus extra for seasoning
  • 1 1/4 cups yellow cornmeal or polenta
  • 3/4 cup freshly grated Parmesan
  • 3/4 cup whole milk, at room temperature
  • 5 tablespoons butter, at room temperature, cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Freshly ground black pepper

Instructions

  1. Bring the water to a boil, then add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, whisking often, till the mixture thickens and the cornmeal is tender, about 15 to 20 minutes.
  2. Take pan off the heat and whisk in the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste.

Notes

Recipe from Giada DeLaurentis

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 423Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 66mgSodium: 1569mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 11g

HOW MUCH DID YOU LOVE THIS RECIPE?

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58 comments on “Easy Parmesan Polenta”

  1. Mmmm….that looks so creamy and rich. I love it! And I’d love a bowl. For breakfast.

  2. Cheesy polenta is one of our favorite things, Liz, and yours looks wonderful. I love the little flecks of parsley. As for your husband and the chicken, perhaps he was thinking of pullet. This is the problem with Latin-based words. Sometimes we make connections we shouldn’t make. 🙂

  3. I grew up on polenta with melted cheese and tomato sauce, so easy to put together (for my mom who didn’t cook much) and so amazing. To this day I love it! The pork goes so well with it Liz! (PS: a couple of days ago I dreamt that I asked you if any of your boys was going to med school, and you answered that Bill was really bummed none of them had chosen that path… how weird is that dream??!! I just had to share it with you, lol)

  4. I have yet to make polenta. My hubby is picky, so I haven’t ventured out as far as making this creamy goodness. I love everything about this recipe, and if your hubby loved it then maybe mine will too.

  5. I have yet to make polenta but I bought some awhile back, now I’m glad I have a yummy recipe to finally give it a shot! Thanks for sharing!

  6. The polenta looks so creamy and yummy I could dive right in. What a wonderful fall dish.

  7. I made polenta once. It made a ton and was not very good. Now my husband refuses to eat it. I really like it but only end up getting it at restaurants nowadays. Love the cheese addition. Always a good thing.

  8. Polenta looks to be a wonderful comfort food on a crisp, fall day. Good, too, I imagine after a day of treating patients or taking care of parents =) Your photos and recipe make me want to add yet another recipe to my to-do list!

  9. I sure love cornbread and cornmeal, but haven’t tried polenta yet… Yours is very pretty, love the color:@)

  10. Such a beautiful plate; the pork pairs so well with the polenta! We are huge fans of polenta in this house; it is such a delicious stick-to-your-ribs kind of side. Smooth, filling, comfort, delicious!

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