Creamy 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
Scale
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
