By: Becky Hardin
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This quick and easy parmesan polenta recipe is a wonderful addition to any meal. Quick and easy to make with a few simple ingredients, it’s wonderfully creamy, rich and cheesy.
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Creamy Polenta Recipe
This delicious parmesan polenta is so easy to make and a great side dish to serve up during Thanksgiving and the holidays.
If you haven’t had polenta before, you have to give this recipe a try, I’m pretty sure you are going to love it! It takes minutes to make and it works so with so many main meals.
If you love this recipe, be sure to try my Herb Crusted Salmon with Goat Cheese Polenta.
Why you’ll love Parmesan Polenta:
- 3 ingredients: Yep, that’s right, you only need 3 ingredients plus a little salt and water to make this yummy dish.
- Quick: Make this with instant polenta and this side is ready to serve in about 5 minutes!
- Gluten-free: Polenta is a great alternative if you or anyone in your family has an intolerance.
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How to make parmesan polenta
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- Bring the water to a boil.
- Whisk in the polenta.
- Cook, whilst stirring, until it has thickened.
- Stir in the parmesan, butter and salt.
- Serve.
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Can you make it ahead of time?
If you are planning to serve this parmesan polenta as part of a big feast, you can easily make it ahead of time. Once it has cooled, transfer it to an aitright container and it will keep well for 2 days in the fridge.
Reheat it on a low heat on the stovetop, whilst stirring, until heated through.
What do you serve it with?
This polenta can be served in place of rice, pasta or potatoes, and it won’t be out of place at and Thanksgiving or holiday table. Try it with:
- Prime Rib Roast
- Meatball Parmesan Recipe
- Honey Garlic Salmon and Asparagus
- Roast Turkey Breast
- Crockpot Turkey Breast
- Stovetop Burgers
What does polenta taste like?
Polenta is made from corn, so it has a slight subtle sweetness to it. It has a similar texture and flavor to grits. If you like cornbread, you will love the flavor of polenta!
Tips!
- You’ll know when your polenta is ready when the individual grains are tender and the texture is smooth and pourable. If the polenta is runny/watery, it has not cooked long enough. If your polenta is thick and no longer pourable, add an additional 1/2 cup of water or milk and whisk it to combine.
- For extra flavor in your parmesan polenta, substitute the water for chicken stock. For extra creaminess, substitute 1.5 cups of water for milk.
- I always recommend buying a block of Parmigiano Reggiano and grating it as you need it— it has a much stronger, nuttier flavor than pre-grated cheeses.
Cooking Time Notes
Cook time depends on type of polenta, anywhere from 3-30 minutes.
If using Instant Polenta (my preference), it should be finished cooking in 3-5 minutes.
If using cornmeal (coarse or fine), it should be finished in 25-30 minutes.
More Side Dish Recipes
This Creamy Parmesan Polenta is a great side dish, but you can never have too many go-to sides. Be sure to try our other favorites.
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If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Parmesan Polenta Recipe
4.75 from 4 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 5 minutes minutes
Total: 10 minutes minutes
Serves4 servings
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This quick and easy parmesan polenta recipe is a wonderful addition to any meal. Quick and easy to make with a few simple ingredients, it's wonderfully creamy, rich and cheesy.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 3 cups water
- 1 cup polenta
- 1 teaspoon kosher salt
- ½ cup grated parmesan
- 2 tablespoons butter
Instructions
Add the water to a large saucepan set over medium-high heat. Bring it to a boil.
Slowly add the polenta, whisking continuously.
Cook the polenta, stirring occasionally, until it has thickened slightly. See notes for time estimates.
Add the parmesan, butter, and salt.
Serve immediately.
Leftover polenta can be kept in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over low heat.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Cook Time: Depends on type of polenta, anywhere from 3-30 minutes— see below.
If using Instant Polenta (my preference), it should be finished cooking in 3-5 minutes.
If using cornmeal (coarse or fine), it should be finished in 25-30 minutes. - You’ll know when your polenta is ready when the individual grains are tender and the texture is smooth and pourable. If the polenta is runny/watery, it has not cooked long enough. If your polenta is thick and no longer pourable, add an additional 1/2 cup of water or milk and whisk it to combine.
- For extra flavor, substitute the water for chicken stock. For extra creaminess, substitute 1.5 cups of water for milk.
- I always recommend buying a block of Parmigiano Reggiano and grating it as you need it— it has a much stronger, nuttier flavor than pre-grated cheeses.
Nutrition Information
Calories: 252kcal (13%) Carbohydrates: 32g (11%) Protein: 8g (16%) Fat: 10g (15%) Saturated Fat: 6g (38%) Cholesterol: 26mg (9%) Sodium: 832mg (36%) Potassium: 70mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 368IU (7%) Calcium: 144mg (14%) Iron: 1mg (6%)
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