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When I say this Creamy Parmesan Polenta is pure comfort in a bowl, I’m not exaggerating. With its velvety texture and cozy flavor, it’s the kind of side dish that makes anything you serve with it feel extra special. Whether you’re pairing it with a slow-braised pot roast or eating it straight from the pot (no judgment), it’s always a hit.
Why You’ll Love This Parmesan Polenta Recipe
Growing up in the South, I learned early that mastering grits is practically a rite of passage. There’s something about that slow-stirred, buttery bowl of corn goodness that feels like home to me. But as much as I love traditional Southern cooking, I’ve always had a soft spot for Italian-inspired food, like creamy risottos, tomato sauces that simmer all afternoon, and, of course, polenta.
This creamy Parmesan polenta brings together both worlds. It has that familiar Southern soul from the corn, but with a touch of Italian comfort from Parmesan cheese and cream. It’s become one of my family’s all-time favorites, and we love to serve it with my Italian Pot Roast!
Here’s what makes it special:
This parmesan polenta is one of those side dishes that feels fancy but couldn’t be easier. It’s warm, rich, and the perfect way to turn any meal into pure comfort food.
❥ Flavor: Smooth, buttery, and just the right amount of salty from the parmesan! It uses simple ingredients that create big flavor.
❥ Texture: The texture of polenta is what keeps me coming back for more! It’s creamy, velvety, and perfectly spoonable. Never grainy or gluey when cooked low and slow!
❥ Ease: Made with pantry staples and ready in about 20 minutes. Just whisk, simmer, and finish with butter and cheese.
❥ Versatility: Serve it under pot roast, roasted vegetables, or chicken, or enjoy it on its own with a drizzle of olive oil and cracked pepper.
What is Parmesan Polenta?
Parmesan polenta is a creamy Italian dish made by slowly cooking coarsely ground yellow cornmeal in broth and cream, then finishing it with butter and Parmesan cheese. It’s similar to grits but with a nuttier flavor and a silkier texture! It is perfect for serving under stews, braised meats, or roasted vegetables.
Ingredients for Creamy Parmesan Polenta
Types of Cornmeal to Use for Polenta
Not all cornmeal is created equal! Look for coarsely ground yellow cornmeal that’s labeled “polenta” or “medium grind.” Fine cornmeal cooks up too quickly and can turn gluey. Stone-ground varieties give the best texture and flavor. Avoid instant polenta unless you’re in a rush. It’s convenient, but you’ll lose some of that rich, creamy character.
- Yellow Polenta: For the best texture, use coarsely ground yellow cornmeal. It should be labeled “polenta” or “medium grind.” I used Bob’s Red Mill Yellow Corn Polenta.
- Chicken Broth: Instead of water, I like to cook my polenta in chicken broth. It adds a depth of flavor! If you need a vegetarian version, use vegetable broth.
- Heavy Cream: Makes the polenta luscious and velvety. You can use half & half or whole milk for a lighter texture.
- Salt: Add more to taste.
- Butter: Butter adds the perfect amount of richness and enhances the creamy flavor.
- Parmesan Cheese: Use freshly grated Parmesan cheese, straight from the block, if possible. It will melt more seamlessly into the polenta than pre-grated cheese.
- Black Pepper: Serve with some freshly cracked black pepper!
How to Make Parmesan Polenta
Step 1 | Boil Broth & Cream
In a heavy-bottomed saucepan, over medium-high heat, add chicken broth, heavy cream, and salt. Bring to a boil.
Step 2 | Add Polenta & Cook
Slowly add in polenta while whisking to avoid lumps.
Reduce to a simmer over medium-low heat, and whisk to stir. Add a lid and cook for 15-20 minutes, whisking occasionally to keep the grits from clumping.
Step 3 | Add Parmesan & Adjust to Taste
Remove from the heat and stir in butter and parmesan cheese, stir to combine.
Taste and then season with additional salt and pepper, if you like. Adjust thickness to your liking by adding in a little more broth/water or cream/milk.
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Variations and Substitutions
- Make it vegetarian: Swap the chicken broth for vegetable broth.
- Cheese swaps: Stir in fontina, asiago, or pecorino for a different flavor profile. Grana Padano is a great option that still tastes similar to Parmesan.
- Herbs: Add a sprinkle of parsley, thyme, or rosemary at the end for an added herbal flavor.
Parmesan Polenta Recipe FAQs
Yes! Polenta is naturally gluten-free since it’s made entirely from cornmeal. Just double-check the packaging to make sure it wasn’t processed in a facility that handles wheat if you’re sensitive.
Not exactly, but they’re close cousins! Grits are typically made from white corn (hominy) and are a staple of Southern cooking, while polenta uses yellow corn and hails from Italy. Both are creamy, comforting, and delicious in their own ways.
The key is using the right grind, enough liquid, and gentle heat. Start by slowly whisking medium-grind cornmeal into boiling liquid to prevent lumps. Then cook it low and slow, stirring often so the starches release gradually instead of clumping together. If it ever gets too thick or sticky, just whisk in a bit more broth or cream until it’s silky and smooth again.
Serving Suggestions for Parmesan Polenta
This creamy Parmesan polenta is endlessly versatile. It’s the perfect base for braised meats like Italian pot roast or a more classic pot roast recipe. It would also be fantastic with Instant Pot beef tips or lemon butter chicken. For a cozy vegetarian meal, top it with roasted Brussels sprouts!
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Creamy Polenta with Parmesan
Ingredients
- 1 cup of yellow polenta
- 2 cups chicken broth, (plus more to thin if desired)
- 1 cup heavy cream, (can sub half & half or whole milk) Heavy cream makes them extra creamy
- ½ to 1 teaspoon kosher salt, or to taste
- 3 tablespoons butter, or to taste (I use salted butter)
- ½ cup grated Parmesan cheese, plus more for serving
- Garnish with cracked black pepper
Instructions
- In a heavy bottom saucepan, over medium-high heat, add chicken broth, heavy cream and salt. Bring to a boil.
- Slowly add in polenta while whisking to avoid lumps.
- Reduce to a simmer over medium-low heat, and whisk to stir. Add a lid and cook for 15-20, whisking occasionally to keep the grits from clumping.
- Remove from the heat and stir in butter and parmesan cheese, stir to combine. Taste and then season with additional salt and pepper, if you like. Adjust thickness to your liking by adding in a little more broth/water or cream/milk.
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Notes
- Whisk While Adding Polenta: Slowly whisk polenta into the boiling liquid to prevent lumps. A steady whisk at the start makes for smooth, creamy grits.
- Stir Occasionally While Simmering: The polenta can stick to the bottom of the pot if left too long without stirring. Give them a good whisk or stir every 5 to 8 minutes to loosen any that may be settling. Take your time—rushing can lead to burned polenta on the bottom.
- Cook Low and Slow: Once the polenta is in and the pot returns to a simmer, lower the heat. Gentle, slow cooking gives you the best texture.
- Thickness: They will thicken up very quickly. At the end add more broth/water or cream/milk to get the consistency to your liking.
- Salt to Taste: Start with less salt and adjust at the end. For my family, 1 teaspoon of kosher salt with 3 tablespoons of real salted butter is just right—but everyone’s palate is different.
- If Adding Cheese: Cut back on the salt at first. Cheese adds its own saltiness, so season after stirring it in.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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