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Creamy Parmesan Polenta with Herbs Recipe

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3.9 from 3 reviews

This creamy polenta recipe features coarse cornmeal cooked slowly with water and milk to achieve a rich, velvety texture. Enhanced with butter and grated Parmesan cheese, it offers a savory and comforting side dish perfect for pairing with a variety of main courses. Fresh herbs such as rosemary or parsley add a fragrant touch to finish.

Ingredients

Liquid Ingredients

  • 4 cups water
  • 1 cup milk

Main Ingredients

  • 1 ½ teaspoons kosher salt (plus more to taste)
  • 1 cup coarse or medium-grind cornmeal
  • 3 tablespoons butter
  • ½ cup grated Parmesan cheese (plus more for serving)

Optional Ingredients

  • 2 teaspoons chopped fresh rosemary or parsley

Instructions

  1. Boil liquids: In a heavy-duty saucepan or small Dutch oven, bring 4 cups of water and 1 cup of milk to a boil. Stir in 1 ½ teaspoons of kosher salt carefully.
  2. Add polenta gradually: Slowly sprinkle 1 cup of coarse or medium-grind cornmeal into the boiling liquid while whisking vigorously to prevent lumps and ensure smooth consistency.
  3. Simmer and cook: Reduce the heat to very low to maintain a gentle simmer. Cover the pot and cook the polenta for 25 to 35 minutes, up to 45 minutes total, stirring every 10 minutes to prevent sticking. Cook until the polenta becomes thick, fluffy, and pulls away from the sides of the pan when stirred.
  4. Finish with butter and cheese: Remove the pot from heat and stir in 3 tablespoons of butter and ½ cup grated Parmesan cheese. Adjust salt to taste if necessary.
  5. Serve warm: Plate the creamy polenta while warm, garnishing with chopped fresh rosemary or parsley and additional Parmesan cheese if desired.

Notes

  • Use coarse or medium-grind cornmeal for the best texture; fine cornmeal will yield a different consistency.
  • Stirring regularly during cooking prevents lumps and sticking to the pan.
  • Adjust salt according to dietary preferences or if using salted butter.
  • Polenta can be served soft and creamy or allowed to set and then sliced and grilled or fried.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives, but omit Parmesan or use a vegan cheese substitute.

Find it online: https://cookedbygrace.com/creamy-parmesan-polenta-with-herbs-recipe/