Easy Parmesan Polenta
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!
This Creamy Polenta is toasty warm comfort food that is both easy and delicious.
Why You Must Make
- 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. It takes only about a half-hour to make from start to finish.
- 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 or rice. It’s the perfect way to shake up your side dish repertoire.
How To Make
- Bring the water to a boil, then add salt. Adding the salt before will change the boiling temperature.
- Gradually whisk in the cornmeal.
- Reduce the heat to low and cook, whisking often, until the mixture thickens and the cornmeal is tender, about 15 to 20 minutes.
- Take the pan off the heat and whisk in the cheese, milk, butter, and parsley.
- Stir until the butter and cheese have melted.
- Taste and add more salt if needed (and pepper, if desired).
- Dig in!
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.
With a nip in the air, we can turn on our ovens and offer warm comfort foods. This Easy Parmesan Polenta definitely qualifies.
Expert Tips
- PRO-Tip: Buy Cornmeal labeled as polenta. It will be made of flint corn with firmer grains that hold their shape.
- Use enough water to cook your polenta. Use the amount listed on the label or in the recipe.
- Make sure your water is salted. Adding salt after it cooks doesn’t infuse the salt into the dish like salted cooking water does.
- Whisk the polenta into the boiling water until there are no lumps.
- Make sure to allow to cook and thicken on low heat so bottom does not scorch.
- When the polenta is too thick to whisk, use a wooden spoon.
- PRO-Tip: Your polenta is done when it’s creamy and the grains are soft, not gritty. Make sure to taste it to ensure that it’s fully cooked.
Frequently Asked Questions
Polenta is an Italian staple made from cornmeal. It can be served as a “mush” topped with butter or cooked until firm and cut into squares. It can be an appetizer, a side dish, or even served for breakfast.
Yes, polenta has just one ingredient, cornmeal. This makes it gluten-free. To be vigilant, read the label to make sure it’s processed in a gluten-free environment.
Plus, this polenta recipe is made with all gluten-free ingredients.
Polenta has a sweet corn flavor and texture like porridge. If you like the taste of cornbread, you’ll enjoy the flavor of polenta.
When the polenta is fully cooked, it will be creamy and the individual grains will be tender, not gritty. Tasting a spoonful ensures it’s cooked to perfection.
You May Also Like:
- Spinach Rice Casserole
- Mushroom Risotto
- Italian Rice with Toasted Almonds
- Easy Sweet Corn Casserole
- Cauliflower Bacon Gratin
- Cheesy Potato Galette
- Herb Garlic Bread
- More Side Dish Recipes
Parmesan Polenta
Easy Parmesan Polenta for a quick delicious side dish!
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
- 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.
- Take the 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
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 423Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 66mgSodium: 1569mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 11g
68 Comments on “Easy Parmesan Polenta”
I love polenta, but I have never made it myself. I will have to try this recipe, you make it look so delicious! And I love the recipe list as well, thank you for this!
Mmmm…I love polenta, but this looks so much creamier and smoother than anything I’ve had in the past. Will have to try this recipe this winter!
I love polenta and try to use it as a substitute for potatoes. But I love potatoes, too. And now I’ve added grits which are almost polenta. I love starch!
I’ve never made polenta before, but I’ve tried it at a few restaurants and always loved it. Such a great comforting side dish for this time of year.
It if tastes only half as good as it looks, it’s a winner!
Polenta and cheese sounds like a great combo ! The grilled pork certainly makes your carnivore happy 😀
I love polenta, and yours looks amazing. Thanks for sharing this recipe!
Cheese and corn…a great combo! Your polenta looks delish.
I don’t think I’ve ever had polenta before, or anything with cornmeal unless cornbread has it.
I could probably eat all of that as a main dish though.
I sure love polenta, with cheese.
I love making polenta as a side dish to many main courses! It goes so well with everything: from grilled chicken to lamb! Great photos, too!
I am so impressed…you even make polenta look beautiful! Such a delicious dish for Fall!
I’ve had ups and downs with polenta. My aunt made it once and I loved it, then my grandmom made it and I didn’t like it at all, then my roommate made it a totally different way and I liked that. This sounds very simple yet very good…of course it would be, who doesn’t love anything with parmesan? Maybe it’s my turn to try making polenta!
Parmesan polenta is one of our favorite sides. Even my 3 year old loves it. But yours looks so creamy! My hubby likes it cooked firm so that we can cut it into slices, so I rarely make nice, creamy, spoonable polenta.
I need to experiment with polenta more Liz. I’m always afraid to use it…I don’t know why. Probably because we didn’t grow up eating it! I always love it when I try it though! Thank you for sharing. What a delicious way to end my weekend and start my week.
What a beautiful presentation! Your soup looks warm and hardy, perfect for a chilly Fall evening!
How can you go wrong? It’s perfectly simple!
I am so hungry right now and this looks delicious!!!
What a delicious polenta option! So much better than mashed potatoes. 🙂
The perfect polenta dish and one I could eat year round! Sounds like you’ll be having lots more polenta in your house. 🙂