Few dishes transform humble ingredients into something as luxurious and comforting as Italian Polenta With Parmesan. This recipe is a warm embrace on a chilly evening, delivering a creamy foundation with the unmistakable nutty bite of Parmesan cheese. Whether you keep it classic or jazz it up with fresh herbs, every spoonful brings a taste of Italy’s rustic countryside to your table. Simple to make and endlessly versatile, Italian Polenta With Parmesan is a cherished crowd-pleaser that’s ready to star as a side or stand-alone dish.
Ingredients You’ll Need
Italian Polenta With Parmesan comes together with just a handful of simple ingredients, but each one plays a starring role in the final flavor and texture. This is a dish that truly proves less can be so much more, as long as you choose quality ingredients and let them shine.
- Coarse yellow cornmeal (polenta), 1 cup: The core of this dish, providing hearty body and beautiful golden color—don’t substitute fine cornmeal, as the texture won’t be quite right.
- Water or low-sodium chicken broth, 4 cups: Water keeps things classic and simple, while broth lends extra dimension and savoriness to your polenta.
- Salt, 1 teaspoon: This enhances all the flavors, bringing depth to the cornmeal and elevating the Parmesan.
- Unsalted butter, 2 tablespoons: Adds creaminess and a subtle richness that makes the finished polenta utterly luscious.
- Grated Parmesan cheese, 1/2 cup: The nutty, salty essence that gives Italian Polenta With Parmesan its signature umami punch.
- Black pepper, 1/4 teaspoon: Just enough to add a little warmth and tie together the creamy polenta and the sharp Parmesan.
- Chopped fresh herbs (optional): A sprinkle of parsley, basil, or chives gives a fresh pop of color and flavor right before serving.
How to Make Italian Polenta With Parmesan
Step 1: Boil the Liquid
Start by bringing your water or chicken broth to a lively boil in a medium saucepan. Add the salt, making sure it dissolves completely; this will ensure every grain of cornmeal is seasoned from the inside out. If you’re using broth, your polenta will already have a lovely savory undertone.
Step 2: Whisk in the Cornmeal
Reduce the heat so the liquid is just simmering. Now here’s the trick: slowly pour in your coarse cornmeal in a thin, steady stream, whisking constantly. This prevents clumping and is the secret to ultra-smooth Italian Polenta With Parmesan. Once incorporated, swap your whisk for a sturdy wooden spoon.
Step 3: Cook Until Creamy
Lower the heat to the gentlest simmer, so your polenta blips and bubbles rather than splatters. Stir frequently; every few minutes is perfect, just enough to keep the bottom from catching. Over the course of 25–30 minutes, the mixture will transform from a thin gruel to a rich, creamy, spoon-coating polenta.
Step 4: Finish With Parmesan and Butter
Once the polenta is thick and tender, remove it from the heat and stir in the butter and grated Parmesan. Watch as they melt and swirl into the golden cornmeal, creating that luxurious finish only Italian Polenta With Parmesan offers. Season with black pepper and taste—add more salt if you need it. Don’t be shy to splash in a little cream or olive oil for even more decadence.
Step 5: Serve or Set
This creamy polenta is ready to serve straight from the pot. For a brighter finish, sprinkle chopped fresh herbs on top. Alternatively, spread the hot polenta in a pan to cool and set—once firm, you can slice and grill or fry for yet another delicious variation.
How to Serve Italian Polenta With Parmesan
Garnishes
Finish your polenta with a flourish: a handful of freshly chopped herbs such as parsley or basil instantly brightens both flavor and appearance. For an extra Italian touch, try a drizzle of quality olive oil or a dusting of even more Parmesan. Sometimes, a few grinds of black pepper or some lemon zest will take the flavor to another level.
Side Dishes
Italian Polenta With Parmesan is incredibly versatile. Pair it with saucy stews, roasted vegetables, or a rich mushroom ragù for a meatless main. It’s also lovely alongside grilled Italian sausages, chicken piccata, or slow-braised meats—the creamy base soaks up every bit of savory sauce.
Creative Ways to Present
To impress your guests, let your polenta cool in a pan, then cut it into wedges or squares. Grill or fry the pieces until golden for a crisp exterior and creamy interior. Arrange them on a platter, topped with a scatter of herbs, a spoonful of tomato sauce, or sautéed mushrooms for an eye-catching appetizer or side.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Polenta With Parmesan stores beautifully. Simply scrape any extra into a container, smooth the top, and let it cool. Seal tightly and refrigerate—it will firm up as it chills, making it easy to slice later for new dishes.
Freezing
For longer storage, you can freeze polenta after it’s set. Slice the chilled polenta, place the pieces between layers of parchment, and freeze in an airtight container. When you’re ready to use, thaw overnight in the fridge or reheat straight from frozen on the stove or grill.
Reheating
To bring creamy polenta back to life, add a splash of water, milk, or broth and gently reheat on the stovetop, stirring until smooth. For firm polenta, just crisp the slices in a skillet or on a grill until heated through and golden brown. The cheese will melt anew, making every bite as delicious as the first time.
FAQs
Can I use instant polenta instead of coarse cornmeal?
Instant polenta works in a pinch and cooks much faster, but you’ll lose some of the creamy texture that makes Italian Polenta With Parmesan truly special. For that authentic, hearty bite, coarse cornmeal is best.
Is it possible to make this dairy-free?
Absolutely! Substitute a rich olive oil or vegan butter for the dairy butter, and swap in a dairy-free Parmesan alternative. The flavor will change a bit, but you can still achieve a creamy and delicious result.
Can I prepare Italian Polenta With Parmesan ahead of time?
Yes. Prepare the polenta, let it cool, and refrigerate up to three days. You can reheat with a splash of liquid for creaminess, or slice and grill or fry it for an entirely new take.
Why is my polenta lumpy?
Lumps form when cornmeal is added too quickly or without enough stirring. To avoid them, pour your cornmeal into boiling liquid slowly, whisking constantly, and then stir often as it cooks. A little patience is key.
What can I add for extra flavor?
Along with butter and Parmesan, try stirring in a bit of garlic, chopped sundried tomatoes, fresh herbs, or a hint of chili flakes. Italian Polenta With Parmesan is a blank canvas that welcomes your favorite savory additions.
Final Thoughts
Bringing Italian Polenta With Parmesan to your table is like sharing a piece of Italy’s kitchen with friends and family. It’s simple, soulful, and endlessly adaptable—give it a try, and watch it become a beloved staple in your home!
Print
Italian Polenta With Parmesan Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a taste of Italy with this creamy and flavorful Italian Polenta with Parmesan recipe. Made with simple ingredients like cornmeal, Parmesan cheese, and butter, this dish is sure to become a favorite side at your dinner table.
Ingredients
Main Ingredients:
- 1 cup coarse yellow cornmeal (polenta)
- 4 cups water or low-sodium chicken broth
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
Garnish:
- Chopped fresh herbs for garnish (optional)
Instructions
- Prepare Polenta: In a medium saucepan, bring the water or broth and salt to a boil.
- Cook Polenta: Reduce the heat to low and cook, stirring frequently with a wooden spoon, for 25–30 minutes, or until the polenta is thick and creamy.
- Finish: Stir in the butter, Parmesan cheese, and black pepper until fully melted and smooth.
- Serve: Serve hot as a creamy side dish or spread in a pan to cool and slice for grilling or frying.
Gradually whisk in the cornmeal in a slow, steady stream to prevent lumps.
Taste and adjust seasoning as needed.
Notes
- For extra richness, stir in a splash of heavy cream or a drizzle of olive oil at the end.
- You can also use milk for part of the liquid for a creamier texture.
- Leftovers can be chilled and sliced for reheating or pan-frying.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
