Creamy Polenta with Parmesan

Creamy parmesan polenta in a bowl garnished with parsley.

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Creamy Polenta with Parmesan

When I say this Creamy Parmesan Polenta is pure comfort in a bowl, I’m not exaggerating. It’s rich, cozy, and 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.

Author: Nikki Lee

Servings: servings

Prep Time 3

Cook Time 18

Total Time 21

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

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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.

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

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