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Recipes » Courses » Side Dishes » Easy to Make Polenta Recipe

Creamy Polenta Recipe

Posted on May 22, 2019 By Chef Billy Parisi

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Creamy polenta is an amazing Italian recipe of cooked yellow cornmeal in a seasoned broth and finished off with butter and parmesan cheese for the perfect side dish.

This is such a staple in Italian cuisine.  Polenta is incredibly easy to make and can be made in a variety of ways, from soft creamy polenta like this recipe, or even fried up and served as a cake.  Regardless this recipe will give you perfect polenta every single time and will make for an amazing side dish to any main entree.

finished cooked polenta recipe in a bowl with shaved parmesan cheese and parsley

 

Easy to Make Polenta Recipe

For more in-depth instructions beyond what’s listed in the recipe card, continue reading down the page. You’ll even find more chef’s notes about storing polenta, other delicious side dishes, and more!

Video

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5 from 9 votes

Creamy Polenta Recipe with Parmesan Cheese

Enhance your main entree by serving this tasty and easy to make Creamy Polenta Recipe with Parmesan Cheese as a side dish for your next meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Italian
Servings: 8
Calories: 328kcal
Author: Chef Billy Parisi

Ingredients

  • 1 1/2 tablespoon of olive oil
  • 1/2 small diced small yellow onion
  • 2 finely minced cloves of garlic
  • 6 cups of chicken stock, vegetable stock or water
  • 2 cups of medium ground cornmeal
  • 2 ounces of unsalted butter
  • 2/3 cup of shredded parmesan cheese
  • sea salt and fresh cracked pepper to taste

Instructions

  • In a medium-size pot on medium-high heat add in the olive oil and cook the onions and garlic until they are browned about 3 to 7 minutes.
  • Pour in the liquid and bring to a boil.
  • Once boiling pour in the cornmeal while continuing to vigorously stir with a whisk to ensure no clumps are formed, about 15 to 20 minutes. When the cornmeal is poured in, turn the heat down to medium-low.
  • Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley.
  • Serve hot, enjoy!

Notes

CHEF NOTES:
  • How To Reheat: simply add the desired amount of polenta back into a medium-size pot over low heat and add in about a 1/2 cup of warm chicken stock to reconstitute it and loosen it up.  You may need more chicken stock. 
  • Make-Ahead: You can make this recipe up to 1 day ahead of time. 
  • How To Store: Store it covered in the refrigerator for up to 3 days. 
  • I prefer to use medium ground cornmeal to make the creamy polenta with because I like it to be a bit more grainy, but that's just me, so feel free to use a finer ground.
  • In my personal opinion, I think onions, butter, and cheese is the perfect addition to a basic recipe.
  • It is absolutely ok to sub unsalted butter for olive oil when cooking the onions.
  • You can substitute the chicken stock for vegetable stock or even just water when cooking the polenta.
  • If you wanted to kick it up, even more, you could caramelize up some mushrooms or root vegetables during this cooking stage as well. The point I'm trying to get at is that this creamy polenta recipe is malleable, customize is it to your tastebuds!

Nutrition

Calories: 328kcal | Carbohydrates: 36g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 444mg | Potassium: 335mg | Fiber: 4g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

 

What Is Polenta

It is essentially the Italian version of the southern classic, grits.  This polenta recipe is made from cornmeal, that’s it.  Now the cornmeal used in this dish is a different breed of corn and is cut differently so it’s not a perfect 1 to 1 comparison.  However, the flavor profiles are very similar and the method is just about the same as well.

So the next time you see a package of cornmeal at the grocery store, that is your first step to making a creamy polenta recipe.

Is It the Same as Grits

They are both very similar but classically grits are made from white corn hominy while polenta is made from yellow corn.  Also, I think you’ll find the yellow cornmeal cut specifically for polenta to be much more coarse in texture.

What Is Polenta Made Of

It’s simply two ingredients but there are countless ways to enhance it to make it taste better.  The two most simple ingredients are chicken stock and cornmeal.  The other ingredients you can add to help are:

  • Onions
  • Garlic
  • Butter
  • Cream
  • Cheese
  • Herbs

Is It Bad For You

In its simplest form containing only chicken stock and cornmeal, polenta is relatively healthy with a good amount of fiber and protein in it.  It’s when you start to add in all of the fats that it can begin to become unhealthy.

What Is the Ratio of Polenta to Water

If you want this to be a super creamy polenta then use a ration of 4:1 liquid to cornmeal.   If you want the regular version then it is 3:1 liquid to cornmeal, which is actually what I used in this recipe.

How to Make Polenta

Making this creamy polenta recipe is so incredibly easy that you’ll wonder why you haven’t made it before.

It all starts with caramelizing up some chopped yellow onion and finely minced garlic cloves in a small amount of olive oil in a 6 or 8-quart pot.  This can take up to 10 minutes or so but will be well worth it when it comes to the result.

Once the onions and garlic are brown in a medium-size pot in olive oil, add in the chicken stock and bring it to a boil.

step by step procedures to make creamy polenta

When the stock is boiling pour in the cornmeal while vigorously whisking constantly to ensure there are no clumps in the polenta. Turn the heat down to medium-low.  This is the most important stage of the entire cooking process because the cornmeal needs to be cooked without any chunks in it.  This process can take anywhere from 15 to 20 minutes.

Once the creamy polenta is finished it should be smooth with no crunch to it.  At this point stir in some whole butter, Parmesan cheese and salt, and pepper.

How to Serve Polenta

It’s not only delicious as a side dish but it also a recipe that works great as a main component of the main meal.  For example, you can fold in roasted vegetables and chicken into it, or you can put some creamy shrimp all over the top of it.

I recommend to try and use polenta as the base of the main entree or as a side dish or eat it as it because this recipe is delicious all by itself.  Try serving it with these recipes:

  • Chicken Cacciatore
  • Beef Braciole Recipe
  • Steak Pizzaiola

Recipe Chef Notes + Tips

How To Reheat: simply add the desired amount of polenta back into a medium-size pot over low heat and add in about a 1/2 cup of warm chicken stock.  You may need more chicken stock.

Make-Ahead: You can make this recipe up to 1 day ahead of time.

How To Store: Store it covered in the refrigerator for up to 3 days.

I prefer to use medium ground cornmeal to make the creamy polenta with because I like it to be a bit more grainy.

In my personal opinion, I think onions, butter, and cheese is the perfect addition to a basic recipe.

It is ok to sub unsalted butter for olive oil when cooking the onions.

You can substitute the chicken stock for vegetable stock or even just water when cooking the polenta.

If you wanted to kick it up, even more, you could caramelize up some mushrooms or root vegetables during this cooking stage as well. The point I’m trying to get at is that this creamy polenta recipe is malleable, customize is it to your tastebuds!

bowl of creamy polenta that is topped of with shredded parmesan and parsley

More Amazing Side Dish Recipes

Oh yeah, if you love this creamy polenta recipe then you will love these side dishes!

  • Boiled Green Beans Recipe with Butter Glaze
  • Parmesan Truffle Fries Recipe
  • How to Make a Traditional Ratatouille Recipe
  • How to Make Scalloped Potatoes with Parmesan Cheese

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

 

 

Creamy Polenta Recipe was last modified: November 12th, 2020 by Chef Billy Parisi

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Reader Interactions

Comments

  1. Erika P says

    July 01, 2020 at 5:54 pm

    5 stars
    This recipe made me look like a polenta pro even though I’m a first-timer.

    It was so delicious! Perfect as-is but it could easily accept modifications and added flavors and still be great. I chilled it into bars and made “polenta fries” with a marinara dipping sauce. Yum!

    Reply
  2. Jo Sprawls says

    May 20, 2020 at 3:59 pm

    5 stars
    Need six stars for this recipe. Made it for the first time last week. Enjoyed so much, making again this week. I put in pyrex dish and chilled. Sliced half inch pieces and browned. Served with fresh chopped tomatoes, basil, a bit of garlic, olive oil and salt and pepper. I did not even want to eat my main. This is a fantastic recipe and easy to follow. Thank you. Big fan.

    Reply
  3. Jen Desposato says

    April 09, 2020 at 1:34 pm

    5 stars
    Fantastic recipe!! We are a family of six from the US but in Brazil for a year – in “shelter at home” during pandemic and polenta is a staple here in Brazil. I had never cooked it before and it turned out amazing!! I made enough for three meals so I’ll top it each night with something different:) Or maybe pan fry some on day three and top with meat and marinara. Thanks so much!!

    Reply
  4. Michelle says

    January 11, 2020 at 2:28 pm

    5 stars
    Delicious easy recipe

    Reply
    • Chef Billy Parisi says

      January 11, 2020 at 3:38 pm

      Thank you!!

      Reply
  5. Dave says

    August 11, 2019 at 5:50 pm

    I remember my grandmother substituting part of the water with milk and using a cup of parmesan cheese. What does this do to the recipe?

    Reply
    • Chef Billy Parisi says

      August 11, 2019 at 6:35 pm

      It would maybe make it a little creamier but with all the butter and cheese I already have in there probably not much.

      Reply
  6. Donna Morris says

    June 28, 2019 at 10:40 am

    5 stars
    Wow!! Absolutely delicious! You made it so simple and easy to follow. Thank you! 👏I added mushrooms to the onions and garlic and it was a huge success! 👏

    Reply
    • Chef Billy Parisi says

      June 28, 2019 at 11:30 am

      Delicious!!!!

      Reply
  7. Kathy buskett says

    February 25, 2019 at 6:32 pm

    5 stars
    I never made polenta before tonight. Looked up this recipe and used onions and garlic, leeks and mushrooms and grated cheese. Wow. It was awesome. Thanks I’ve now got a new starch for my dinner rotation!

    Reply
    • Chef Billy Parisi says

      February 26, 2019 at 9:53 am

      oh man the added stuff you put in there sounds amazing! So glad you love this recipe 🙂

      Reply
  8. Kaye Edwards says

    August 02, 2018 at 5:59 pm

    5 stars
    Last week was the first time I made polenta and the recipe was easy to follow and the end result was delicious! I am about to make it for a second time with some sautéed pinto beans! YUM! Thank you for sharing this tasty recipe.

    Reply
    • Chef Billy Parisi says

      August 03, 2018 at 10:22 am

      Kaye this is amazing thank you so much for the kind words and giving it a try!

      Reply
  9. JoAnne says

    January 06, 2018 at 9:49 pm

    5 stars
    Wow! This turned out fantastic. I served it in a shallow bowl with roasted veggies on top. So yummy. I can’t wait to put braised lamb or beef on top of it or on the side.

    Reply
    • Chef Billy Parisi says

      January 07, 2018 at 6:49 pm

      So happy this turned out so well for you, thank for trying it out!!

      Reply
  10. Sara says

    August 08, 2016 at 8:58 pm

    5 stars
    Yum! This is almost exactly how I make my risotto – but I need to try polenta soon!! Love it!

    Reply
    • Chef Billy Parisi says

      August 09, 2016 at 6:24 am

      same technique 🙂

      Reply
      • Laura says

        August 15, 2019 at 2:21 pm

        Do you have to stir it the whole 15-20 minutes?

        Reply
        • Chef Billy Parisi says

          August 15, 2019 at 8:48 pm

          No but keep an eye on it especially at the beginning because it will clump.

          Reply

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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