Creamy Parmesan Polenta will be ready in 30 minutes! Use it as a side dish or base for roasted vegetables, fish or meat. Our improved recipe is extra delicious!
Think of polenta as Italian grits. But fancier.
Just about any entrée or vegetable looks restaurant-worthy served on a bed of this delicious, cornmeal-based dish. Ours features accents of garlic, Parmesan, cream cheese and butter...oh my!
And now, this Creamy Parmesan Polenta is even better! We've revamped our recipe from 2015 to make it softer, creamier, and even spoonable. Of course, after it sits, it'll firm up as polenta does (the photos show it firmer.)
But we think you're going to love it! And don't miss these other Italian side dishes!
Recipe ingredients
Cornmeal: Use regular or stone-ground cornmeal. I like to use regular, for smoother results.
Coarse, stone-ground corn meal will produce a more grainy texture, but you can cook the polenta a bit longer to make it more smooth.
Parmesan: For the best texture, use freshly grated Parmesan rather than shredded or any from a can. I grate mine in the blender.
Cream Cheese: This brings an extra-creamy texture to our polenta. Use block-style cream cheese for the best results. You can use regular or low-fat.
Milk: Dairy milk works best here, whether it's low-fat or whole milk. Using ¼ cup in this recipe will produce a creamy, soft polenta. You can adjust the amount to achieve the consistency you want.
How to make polenta
See the card at the end of this post for the full recipe, but here's an overview.
- Add cornmeal to boiling water in a medium saucepan (affiliate link) and whisk to combine. Then cover and whisk every five minutes for a 20-minute period, until smooth. Here is a whisk (affiliate link), if you need to buy one.
- Turn off the heat and stir in butter and cream cheese until well blended.
- Stir in cheese, garlic powder and pepper.
- Finally, stir in warmed milk a little at a time until you reach your desired consistency.
Recipe tips
- Warming up the milk and letting the cheeses and butter sit at room temperature before adding them to the pot prevents the polenta from getting cold too quickly.
- Serve this immediately because it will start to firm up and dry out.
What to serve with it
My favorite part is serving polenta, because it's fun to stack everything and make an eye-catching presentation. (You almost can't go wrong here.)
I often add roasted bell peppers and red onions to enjoy as a meatless meal. (So, so good!)
To keep it simple, you can roast the peppers and onions at 400 degrees F for 30-35 minutes, using the same method from my baked sausage and peppers. Of course, Italian sausage goes great with polenta too!
Really, you could place everything from beef braciole to garlic Parmesan chicken drumsticks, to cod with tomatoes, and even vinegar pulled pork over this polenta, and it would be outstanding.
Just invite me over when you do, OK?
How much polenta per person?
If you're serving it as a side dish, you'll need half a cup of cooked polenta per person. But if the creamy polenta is the base of the main dish, as shown in the photos here with roasted peppers, you'll need one cup of it per person.
Reheating it
Polenta solidifies when chilled. Before reheating it in the microwave or on the stove, you can drizzle on some milk, broth or butter so it'll become soft and creamy again when heated. Be sure to stir it at the halfway point and afterward.
What to do with leftover polenta
Polenta is versatile! You can reheat it and restore creaminess with extra liquid, or embrace the solid block and fry, grill or bake it. Top it with a quick tomato sauce for a delicious combination.
More recipes like this
- Amish Mashed Potatoes
- One-Pot Farro with Cauliflower
- Oven-Baked Risotto
- How to Make Risotto
- How to Cook Rice Like Pasta
Enjoy!
If you try this Creamy Parmesan Polenta recipe, please leave a comment and a rating!
Creamy Parmesan Polenta
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup corn meal (regular or stone ground)
- 3 tablespoons salted butter
- 4 tablespoons cream cheese (low-fat is fine)
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon black pepper
- â…› teaspoon garlic powder
- ¼ cup milk (can use less for a thicker consistency)
Instructions
- Set out the butter, cream cheese and Parmesan at room temperature. Place the water and salt in a medium, heavy-bottomed pot. Cover the pot, and let the water come to a boil over high heat.
- When the water is boiling, slowly pour in the corn meal while whisking constantly. Lower the heat if the polenta is splashing and whisk for about three minutes (the mixture should thicken a bit.) Adjust the heat so the polenta bubbles every few seconds and partially cover the pot by propping a wooden spoon on the pot and resting the lid on it.
- Stir the polenta vigorously every five minutes, making sure to scrape the bottom and sides of the pot. If the polenta seems like it's scalding on the bottom, lower the heat a bit. Continue cooking it in this manner, for 20-25 minutes. (Taste it after 20 minutes to see if it is smooth enough for your taste.)
- Turn off the heat and add the butter and cream cheese, stirring until they're melted and blended well. Stir in the Parmesan, pepper and garlic powder. Warm ¼ cup of milk in the microwave and stir it into the polenta over low heat until combined.
- Serve the polenta immediately, as it will begin to firm up as it sits. Spoon polenta into each plate or bowl and top with your entree and vegetables. Refrigerate leftover polenta for up to four days.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on March 18, 2015, and updated now with an improved recipe, new photos and additional information.)
annie@ciaochowbambina says
While in Boston last week I enjoyed a dinner that included polenta points...fried little buttery triangles of pure heaven. I order polenta every chance I get but have really only made it a few times...I would love this version! Creamy, cheese-y polenta with roasted vegetables? I'm in!
Mamma C says
I'm dying to try fried polenta! I think you'd like this version too, Annie. Thanks!