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Creamy Italian Polenta With Parmesan Recipe

Creamy Italian Polenta With Parmesan Recipe
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4.8 from 11 reviews

This Creamy Italian Polenta with Parmesan is a deliciously smooth and comforting dish featuring medium-ground cornmeal cooked to perfection in savory stock, enriched with butter, Parmesan cheese, and aromatic sautéed onions and garlic. Ideal as a hearty side or a comforting base for various toppings, this polenta recipe delivers a rich, velvety texture and the perfect balance of flavors for an authentic Italian experience.

Ingredients

Main Ingredients

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

Instructions

  1. Sauté Aromatics: In a medium-sized pot over medium-high heat, heat the olive oil. Add the diced onion and minced garlic, cooking and stirring occasionally until they are browned and fragrant, about 3 to 7 minutes.
  2. Add Liquid and Boil: Pour in the chicken stock (or vegetable stock or water) and bring the pot to a rolling boil.
  3. Incorporate Cornmeal: Gradually pour in the medium-ground cornmeal while vigorously whisking to prevent lumps from forming. Once added, reduce heat to medium-low and continue stirring frequently while cooking for 15 to 20 minutes, allowing the polenta to thicken and absorb the liquid evenly.
  4. Finish Polenta: Stir in the unsalted butter, shredded Parmesan cheese, sea salt, and freshly cracked black pepper. Mix thoroughly until everything is fully combined. Continue to cook over low heat for an additional 5 minutes, stirring occasionally to maintain a creamy consistency.
  5. Serve and Garnish: Serve the polenta hot, garnished with extra Parmesan cheese and fresh parsley if desired. Enjoy immediately for best texture and flavor.

Notes

  • Continuous whisking while adding cornmeal is essential to achieve a smooth, lump-free polenta.
  • Medium-coarse cornmeal provides a slight graininess that enhances the texture of polenta.
  • Onions, butter, and Parmesan cheese add depth and richness—perfect flavor boosters for this dish.
  • If olive oil is unavailable, you can substitute with an equal amount of unsalted butter for sauteing the onions.
  • Consider adding caramelized mushrooms or root vegetables for extra flavor and heartiness.
  • Polenta is different from grits; polenta uses yellow cornmeal for a heartier texture, while grits typically use white hominy corn.
  • For an extra creamy polenta, use 4 parts liquid to 1 part cornmeal; this recipe uses a 3:1 ratio for a more traditional texture.
  • This recipe can be made up to 1 hour ahead if covered and kept warm before serving.
  • Store leftover polenta in the refrigerator covered for up to 3 days.
  • To reheat, warm polenta over low heat with 1/2 cup chicken stock per serving, stirring until creamy again. Adjust stock amount as needed.

Nutrition

Find it online: https://flavorspath.com/creamy-italian-polenta-with-parmesan-recipe/