Creamy Italian Polenta with Parmesan Recipe
This Creamy Italian Polenta with Parmesan is a rich and comforting dish that combines smooth, velvety polenta with the sharp, savory flavors of Parmesan cheese and aromatic herbs. Made with simple pantry ingredients and a few key flavor boosters like garlic, thyme, and a hint of red pepper flakes, this vegetarian polenta is perfect as a hearty side dish or a base for your favorite toppings. The gentle simmering of vegetable broth and milk helps achieve a luscious texture that’s both creamy and satisfying.
- 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 finely. For a deeper and mellower garlic flavor, sauté the minced garlic in a small pan with a bit of unsalted butter or olive oil over low heat until it becomes fragrant and slightly golden. This process helps to remove the raw sharpness and enhances the natural sweetness of the garlic. Set aside once done.
- Heat the Liquid: In a large saucepan or pot, combine the vegetable broth and whole milk. Place over medium heat and bring to a gentle simmer, stirring occasionally to prevent the milk from scorching at the bottom. Heating the liquid beforehand ensures the polenta cooks evenly and achieves the desired creamy texture.
- Add the Cornmeal: Once the liquid is simmering, gradually whisk in the yellow cornmeal in a slow, steady stream. Continuously whisk while adding to prevent lumps from forming and to maintain a smooth consistency throughout the cooking process.
- Cook the Polenta: Reduce the heat to low and continue stirring frequently, allowing the polenta to thicken and cook for about 20-25 minutes. The polenta should become creamy and start to pull away from the sides of the pan when ready. Stir in the sautéed garlic during this step to infuse its flavor.
- Finish with Cheese and Seasoning: Remove the pot from heat and stir in the unsalted butter or olive oil, grated Parmesan cheese, salt, black pepper, dried thyme if using, and red pepper flakes. Mix thoroughly until the butter and cheese are fully melted and incorporated, creating a rich and flavorful polenta.
- Serve: Spoon the creamy polenta into serving bowls or plates. It can be served immediately as a warm, comforting side dish or topped with your favorite vegetables, meats, or sauces to create a complete meal.
Notes
- For a dairy-free version, substitute whole milk with unsweetened almond milk and use olive oil instead of butter.
- Stirring frequently is crucial to avoid lumps and ensure a smooth, creamy texture.
- If the polenta thickens too much, you can thin it out with a little more hot vegetable broth or milk before serving.
- Adjust salt and seasoning to your taste, especially since Parmesan cheese is naturally salty.
- The addition of red pepper flakes adds a subtle heat; omit or reduce if you prefer a milder flavor.
Keywords: Creamy Italian Polenta, Parmesan Polenta, Vegetarian Polenta, Italian side dish, comfort food, creamy cornmeal
