Italian Polenta With Parmesan Recipe
Creamy and comforting, this Italian Polenta With Parmesan Recipe uses cornmeal, butter, and Parmesan for a simple yet flavorful dish.
Equipment
- Medium heavy-bottom saucepan
- Whisk
- Wooden spoon
- Measuring Cups and Spoons
- Cheese grater
- Serving bowl
Ingredients
For the Polenta
- 1 cup coarse cornmeal polenta
- 4 cups water or vegetable broth
- 1 teaspoon salt
For the Finish
- 2 tablespoons butter
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon black pepper
Optional Additions
- 2 tablespoons heavy cream for extra richness
- Fresh herbs thyme or parsley
Instructions
Step 1: Bring Liquid to a Boil
- In a medium saucepan, bring the water or broth to a gentle boil. Add salt and reduce heat slightly so it’s not aggressively boiling.
Step 2: Whisk in the Cornmeal
- Slowly pour in the cornmeal while whisking constantly. This prevents lumps and ensures a smooth texture.
Step 3: Cook Slowly
- Reduce heat to low and let the polenta cook gently. Stir frequently with a wooden spoon, scraping the bottom to prevent sticking.
- This step takes patience—about 30–35 minutes. The polenta will thicken and become creamy.
Step 4: Add Butter and Parmesan
- Once the polenta is soft and creamy, stir in the butter and Parmesan cheese. Mix until fully melted and smooth.
Step 5: Season and Serve
- Add black pepper and taste for seasoning. Serve immediately while warm and creamy.
Notes
- Always whisk while adding cornmeal to avoid lumps
- Cook on low heat for the best texture
- Stir frequently to prevent sticking
- Use freshly grated Parmesan for better flavor