Creamy Parmesan Polenta Recipe
Soft, velvety polenta simmered with broth and milk, then enriched with butter and Parmesan for a cozy, ultra-creamy side.
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Servings:
Ingredients
Main Ingredients
- 3 cup low-sodium chicken broth
- 1.5 cup whole milk
- 1 cup coarse cornmeal (polenta)
- 3 tbsp unsalted butter
- 1 cup finely grated Parmesan cheese
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1 tsp minced garlic
- 2 tbsp heavy cream optional, for extra richness
Instructions
Preparation Steps
- Warm broth and milk in a medium saucepan over medium heat. Stir in garlic and salt; bring to a gentle simmer.
- Whisk in the cornmeal in a slow, steady stream to prevent lumps.
- Reduce heat to low. Cook, whisking often at first, then stirring, until thick and tender, 25–30 minutes.
- Take off heat. Stir in butter, Parmesan, and heavy cream until smooth and glossy.
- Season with pepper and more salt if needed. Thin with a splash of hot milk or broth if too thick.
- Serve right away while creamy; polenta will firm as it cools.
Notes
Variation: Swap chicken broth for vegetable broth to make it vegetarian, or stir in a spoonful of mascarpone for extra silkiness. Leftovers firm up in the fridge; slice and pan-sear with a little butter, or reheat gently with a splash of milk to loosen.
This recipe is an original creation inspired by classic Creamy Parmesan Polenta Recipe flavors. All ingredient ratios and instructions are independently developed.