Creamy Italian Parmesan Polenta Recipe
Introduction
Creamy Italian Polenta with Parmesan is a comforting and versatile dish that’s perfect as a side or a base for your favorite toppings. This recipe combines smooth, cheesy polenta with a subtle garlic flavor, creating a warm, satisfying dish that’s simple to make and delicious.
Ingredients
- 4 cups vegetable broth (or water for a lighter version)
- 1 cup yellow cornmeal (coarse or medium grind)
- 1 cup whole milk (or unsweetened almond milk for a dairy-free option)
- 3 tablespoons unsalted butter (or olive oil)
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional but recommended)
- ¼ teaspoon red pepper flakes (for a hint of heat)
Instructions
- Step 1: Mince the garlic. To mellow its flavor, sauté the garlic in a small pan with a bit of butter or olive oil over low heat until fragrant. Set aside.
- Step 2: In a large saucepan, bring the vegetable broth and milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
- Step 3: Gradually whisk the cornmeal into the simmering liquid in a slow, steady stream, whisking continuously to avoid lumps. Reduce heat to medium-low and stir frequently.
- Step 4: Cook the polenta for 20–25 minutes, stirring often, until it thickens to a creamy, porridge-like consistency. Add warm broth or milk if it becomes too thick.
- Step 5: Stir in the sautéed garlic, butter, Parmesan cheese, salt, black pepper, dried thyme, and red pepper flakes. Mix until the cheese melts and everything is well combined.
- Step 6: Taste and adjust seasonings as needed. Add more Parmesan for extra cheesiness or more warm liquid if the polenta is too thick.
- Step 7: Serve the creamy polenta hot, garnished with fresh parsley, extra Parmesan, and a drizzle of olive oil or melted butter for added richness.
Tips & Variations
- For a richer flavor, substitute half the vegetable broth with chicken broth.
- Use a wooden spoon to stir the polenta to prevent it from sticking and to maintain smoothness.
- Add chopped fresh herbs like rosemary or basil for extra freshness.
- For a vegan version, use olive oil instead of butter and nutritional yeast instead of Parmesan.
Storage
Store leftover polenta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove with a little milk or broth, stirring frequently until creamy again. Polenta thickens as it cools, so adding liquid helps restore its smooth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant polenta for this recipe?
Instant polenta cooks much faster but has a different texture and flavor. For the creamiest results, it’s best to use regular cornmeal and follow the cooking time advised.
How do I prevent lumps in polenta?
Gradually whisk the cornmeal into hot liquid while stirring continuously. Using a whisk and adding the cornmeal slowly helps prevent lumps from forming.
PrintCreamy Italian Parmesan Polenta Recipe
This Creamy Italian Polenta with Parmesan is a comforting, smooth, and cheesy dish made by simmering cornmeal in a savory broth and milk base, infused with garlic and enhanced with parmesan cheese. It makes a perfect side dish or a base for various toppings, delivering a rich and velvety texture with mild herbs and a slight kick of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Polenta Base:
- 4 cups vegetable broth (or water for a lighter version)
- 1 cup yellow cornmeal (coarse or medium grind)
- 1 cup whole milk (or unsweetened almond milk for a dairy-free option)
- 3 tablespoons unsalted butter (or olive oil)
Flavor Boosters:
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional but recommended)
- ¼ teaspoon red pepper flakes (for a hint of heat)
Instructions
- Prepare the Garlic: Mince the garlic cloves. For a milder, sweeter garlic flavor, sauté the minced garlic in a small pan with a bit of butter or olive oil over low heat until fragrant, then set aside.
- Heat the Liquid: In a large saucepan or pot, combine the vegetable broth and milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
- Add the Cornmeal: Gradually whisk the cornmeal into the simmering liquid in a slow, steady stream. Continue whisking to prevent lumps from forming.
- Simmer and Stir: Reduce heat to medium-low. Stir frequently with a wooden spoon or whisk as the polenta thickens, cooking for about 20–25 minutes until it reaches a creamy, porridge-like consistency. Add warm broth or milk as needed if it gets too thick.
- Add the Flavor: Stir in the sautéed garlic, butter, grated parmesan, salt, pepper, and dried thyme until the cheese melts and ingredients are fully incorporated.
- Taste and Adjust: Taste the polenta and adjust seasoning by adding more parmesan for extra cheesiness or more warm liquid if it’s too thick, ensuring a balanced, flavorful dish.
- Serve and Enjoy: Spoon the creamy polenta onto plates or bowls. Garnish with fresh parsley, extra parmesan, and a drizzle of olive oil or melted butter. Serve hot immediately.
Notes
- Use medium or coarse cornmeal for best texture; fine cornmeal may become too mushy.
- For a dairy-free version, substitute milk with unsweetened almond milk and butter with olive oil.
- Sautéing garlic mellows its sharpness and adds sweetness, but you can skip this step if short on time.
- Add liquids gradually to control the consistency of the polenta.
- Polenta thickens as it cools; reheat with a splash of broth or milk if needed.
- Garnish creatively with herbs like parsley or chives and additional cheese or butter for extra richness.
Keywords: creamy polenta, italian polenta, parmesan polenta, garlic polenta, vegetarian side dish, stovetop polenta
