Creamy Parmesan Polenta
This creamy Parmesan polenta is ready in under 30 minutes. A cozy, flavorful dish combining the velvety texture of cornmeal with the richness of butter and Parmesan cheese — perfect as a side or a meal base.
Equipment
- Saucepan
- Whisk
- Wooden Spoon
Ingrédients
Ingredients
- 1 cup cornmeal (polenta) medium or fine grind
- 4 cups water
- 1 cup grated Parmesan cheese freshly grated if possible
- 2 tbsp butter
- salt and black pepper to taste
Instructions
- Gather all ingredients: measure out the cornmeal, grate the Parmesan, and prepare the butter.
- Bring 4 cups of water to a boil in a large saucepan.
- Slowly whisk in the cornmeal while stirring constantly to prevent lumps.
- Reduce heat and cook for 20–25 minutes, stirring frequently, until thick and creamy.
- Stir in the butter and grated Parmesan cheese until melted and well combined.
- Season with salt and pepper, let rest for a few minutes, and serve warm.
Notes
For a vegan version, substitute butter with olive oil or vegan butter and replace Parmesan with plant-based cheese. Add a splash of cream for extra richness or fresh herbs like rosemary or thyme for flavor.