Description
Creamy Italian polenta with parmesan is a rustic yet elegant dish made from cornmeal simmered in broth and milk until smooth and velvety. Infused with garlic, butter, and nutty parmesan, it’s a versatile side or base for vegetables, meats, or stews.
Ingredients
4 cups vegetable broth (or water for a lighter version)
1 cup yellow cornmeal (coarse or medium grind)
1 cup whole milk (or unsweetened almond milk for dairy-free)
3 tbsp unsalted butter (or olive oil)
4 cloves garlic, minced
1 cup grated parmesan cheese
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp dried thyme (optional)
1/4 tsp red pepper flakes (optional, for heat)
Instructions
- Mince garlic and sauté in a small pan with butter or olive oil until fragrant. Set aside.
- In a large saucepan, bring vegetable broth and milk to a gentle simmer over medium heat, stirring occasionally.
- Slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce heat to medium-low.
- Cook for 20–25 minutes, stirring often, until polenta thickens and becomes creamy. Add more broth or milk if needed.
- Stir in sautéed garlic, butter, parmesan, salt, pepper, thyme, and red pepper flakes. Mix until smooth and combined.
- Taste and adjust seasoning. Add more parmesan for cheesiness or extra liquid if too thick.
- Serve hot, garnished with parsley, extra parmesan, and a drizzle of olive oil or melted butter.
Notes
Whisk cornmeal slowly into simmering liquid to prevent lumps.
For extra creaminess, use a mix of broth and milk and finish with additional butter or cream.
Substitute parmesan with nutritional yeast for a vegan-friendly version.
Let polenta cool, slice, and pan-fry or grill for a rustic alternative.
Pairs beautifully with roasted vegetables, braised meats, or tomato-based sauces.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
