Polenta is your new favorite comfort food.
This creamy polenta recipe with parmesan and butter makes an outstanding comfort food with little effort. Learn how to make polenta that’s fluffier, creamier and better than anything you’ve had.
Why You Should Make This Creamy Polenta Recipe
I am going to go out on a limb and call polenta one of the most under-appreciated foods out there. (See also: celery). Polenta sometimes makes an appearance as a side dish on casual Italian restaurant menus, next to the garlic sautéed spinach.
Generally, though, polenta is pasta’s sad understudy, waiting for its moment to shine, but rarely getting the spotlight. No more! Creamy polenta with parmesan and butter will be your new favorite side dish.
Polenta looks very plain Jane: a bowl of pale yellow corn mush. But appearances can be deceiving. This creamy stovetop polenta recipe make an incredibly satisfying bowl: soft and rich, with the simple-yet-perfect flavors of corn, salty pecorino-Romano and parmesan cheeses, and (of course) butter.
How to Make Creamy Polenta
Polenta can be used as a base for meats, vegetables, or even all on its own. It only involves a few ingredients, so quality ingredients and the right method is key.
- First, do not use instant or quick polenta.
The texture will be grainy, and the cornmeal will not absorb the other flavors as well. Non-instant polenta takes longer, but is worth it.
- Whisk the polenta into the boiling water correctly.
The only work you have to do to make this, other than boiling water, is to whisk the polenta. This is most important at the early stage, when you whisk the raw cornmeal into the boiling, salted water.
Whisk constantly to prevent lumps, then continue to whisk constantly for several minutes, until the polenta has emulsified with the water and the bubbles slow to those like a thick, swampy hot tub. Then, lower the heat, partially cover, and whisk occasionally until the polenta has fully cooked. This will take about 45 minutes.
Finish Your Italian Polenta With Butter and Cheese
After you have cooked the polenta into creamy doneness, remove the polenta from the heat. Add the butter and cheeses. Stir, and serve hot, topped with another dollop of butter and a sprinkle of cheese.
Enjoy bringing humble polenta into center stage.
Love This Creamy Polenta Recipe With Parmesan? You’ll also love:
Easy, Creamy Polenta With Butter + Parmesan
- 1 cup polenta (not quick-cooking)
- 5 cups water (possibly a little more)
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter
- 1/4 cup grated pecorino-Romano cheese, plus more for serving
- 3 tablespoons grated parmesan cheese
- 12 turns fresh black pepper (about 1 teaspoon)
- Bring a pot of 5 cups of water and the 2 teaspoons of salt to a boil.
- Slowly and steadily whisk in the polenta. Keep whisking until the cornmeal emulsifies with the water and the bubbles thicken and slow, about two to three minutes.
- Reduce the heat to low. Partially cover and cook, whisking frequently, until the polenta is fully cooked and soft and does not taste grainy, about 40 - 45 minutes. It should be fluffy and smooth. Add a little more water if the polenta seems too thick.
- Remove from the heat. Add the cheeses, butter, and pepper and whisk to combine. Taste for seasoning. Serve hot, garnished with more cheese and fresh black pepper.