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Creamy Parmesan Polenta

A comforting and creamy dish of polenta enriched with butter and Parmigiano Reggiano, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Liquids
  • 2 cups chicken or vegetable stock Choose a flavorful stock for best results.
  • 2 cups milk Whole milk is recommended for creaminess.
  • 1 bay leaf (optional) Enhances flavor; can be omitted.
Polenta Ingredients
  • 1 cup medium or coarse cornmeal (polenta) Avoid instant polenta for the best texture.
  • 1 teaspoon salt Adjust based on taste.
  • Freshly ground black pepper, to taste For seasoning.
Finishing Touches
  • ⅔ cup finely grated Parmigiano Reggiano cheese Can substitute with other hard cheeses.
  • 2 tablespoons butter Use unsalted for more control over saltiness.

Method
 

Preparation
  1. In a medium saucepan, combine the stock, milk, and bay leaf if using. Bring to a gentle simmer over medium heat.
Cooking
  1. Slowly whisk in the cornmeal in a steady stream to prevent lumps. Stir in the salt.
  2. Reduce the heat to low and cook, stirring frequently with a wooden spoon, for about 20 minutes, until the polenta becomes thick and smooth.
Finishing
  1. Remove the bay leaf, then stir in the grated Parmesan, butter, and black pepper. Taste and adjust the seasoning if needed.
Serving
  1. Serve warm with extra butter or grated cheese on top, if desired.

Notes

Leftovers can be refrigerated in an airtight container for up to 4 days. To reheat, warm gently with a splash of milk or broth until smooth again. You can also chill the polenta in a pan, then slice and pan-fry for crisp polenta cakes.