If you are looking for a comforting and richly flavored dish, this Italian Polenta with Parmesan Recipe is an absolute treat that will quickly become one of your favorites. Creamy, cheesy, and infused with aromatic garlic and a hint of spice, this dish offers a perfect balance of simple ingredients transformed into something truly special. Whether as a hearty side or a base for your favorite toppings, this recipe invites you to slow down and enjoy a warm, velvety plate of traditional Italian goodness.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a crucial role in building the full flavor and creamy texture of this Italian Polenta with Parmesan Recipe. From the buttery richness of Parmesan and garlic to the smooth texture contributed by cornmeal and milk, every element comes together for a deliciously satisfying dish.
- Vegetable broth (4 cups): Adds a savory depth without overpowering the delicate sweetness of the cornmeal.
- Yellow cornmeal (1 cup): The star ingredient, providing that classic, hearty texture essential to good polenta.
- Whole milk (1 cup): Boosts creaminess and richness; almond milk can be swapped for a dairy-free twist.
- Unsalted butter (3 tablespoons): Enhances creaminess and gives a velvety mouthfeel; olive oil is a great alternative.
- Garlic cloves (4, minced): Adds a fragrant warmth and depth after sautéing to mellow sharpness.
- Grated Parmesan cheese (1 cup): Provides nutty, salty flavor that defines the character of this recipe.
- Salt (½ teaspoon): Balances and lifts flavors perfectly, but feel free to adjust to taste.
- Black pepper (½ teaspoon): Adds a subtle heat and seasoning.
- Dried thyme (½ teaspoon, optional): Infuses gentle herbal notes that enhance every bite.
- Red pepper flakes (¼ teaspoon): Just a hint to awaken the palate without overpowering the dish.
How to Make Italian Polenta with Parmesan Recipe
Step 1: Prepare the Garlic
Start by mincing the garlic finely, then gently sauté it in butter or olive oil over low heat until soft and fragrant. This step is key as it removes the raw bite of garlic, letting its sweetness and subtle aroma fully develop, which will infuse the entire dish beautifully.
Step 2: Heat the Liquid
In a large pot, bring the vegetable broth and milk to a simmer over medium heat, stirring occasionally. The combination of broth and milk provides both savoriness and creaminess, setting the perfect stage for the polenta to cook to perfection.
Step 3: Add the Cornmeal
Slowly whisk in the cornmeal in a steady stream, whisking continuously to avoid lumps from forming. This continuous whisking ensures a smooth, silky polenta without any gritty clumps, which is essential for that classic creamy texture.
Step 4: Simmer and Stir
Reduce the heat to medium-low and stir frequently as the polenta thickens. This slow cooking over 20 to 25 minutes is what tenderizes the cornmeal, making it soft and porridge-like. If the mixture becomes too thick, add a bit more warm broth or milk to loosen it up gently without sacrificing creaminess.
Step 5: Add the Flavor
Once the polenta is creamy and smooth, stir in the sautéed garlic, butter, Parmesan cheese, salt, pepper, and dried thyme. The butter and Parmesan melt into the polenta, enriching it with a luscious, gooey texture and a burst of comforting flavors that define this Italian Polenta with Parmesan Recipe.
Step 6: Taste and Adjust
Don’t be shy to taste your polenta at this point. Adjust the seasoning with a pinch more salt or pepper, or add a bit more Parmesan for extra cheesiness if you like. If the polenta feels too thick, a splash of warm broth or milk can balance the consistency to your liking.
Step 7: Serve and Enjoy
Spoon the silky polenta onto warm plates and garnish with fresh parsley, extra Parmesan, and a drizzle of good quality olive oil. Serve immediately to enjoy the creamy warmth that melts on your tongue and lets every flavor shine through.
How to Serve Italian Polenta with Parmesan Recipe
Garnishes
Simple garnishes like freshly chopped parsley, a sprinkle of extra Parmesan, and a drizzle of olive oil add freshness and visual appeal. These little touches elevate the dish, making it not only tastier but also a joy to look at.
Side Dishes
Pair this Italian Polenta with Parmesan Recipe with roasted vegetables, braised meats, or a bold tomato-based sauce to round out the meal. Its creamy texture and mellow flavors offer a perfect canvas to balance heartier or more acidic sides.
Creative Ways to Present
For a fun twist, let the polenta cool and firm up, then cut it into slices or wedges to grill or fry until crispy. This transformation showcases polenta’s versatility, turning it into a golden, crunchy accompaniment or a base for toppings like mushrooms, sautéed greens, or a fried egg.
Make Ahead and Storage
Storing Leftovers
Store any leftover polenta in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools but can be gently reheated with a splash of broth or milk to return to that creamy texture.
Freezing
You can freeze cooled polenta in portions for up to 1 month. Thaw overnight in the fridge and reheat with a little liquid to bring back the creamy softness. It’s a great make-ahead option for busy weeknights.
Reheating
Reheat polenta slowly in a saucepan over low heat, stirring frequently and adding a little broth or milk to restore creaminess. Avoid microwaving without liquid as it can become dry and lumpy.
FAQs
Can I use water instead of broth?
Yes! Using water will give you a lighter polenta, though it may lack some of the savory depth that broth provides. Feel free to season more generously if you choose water.
Is it possible to make this recipe dairy-free?
Absolutely. Substitute whole milk with unsweetened almond or another plant-based milk, use olive oil instead of butter, and consider a dairy-free Parmesan alternative if desired.
What grind of cornmeal works best?
A medium or coarse grind is ideal for traditional texture, giving that slightly grainy yet creamy mouthfeel that defines excellent polenta.
Can I add herbs or spices other than thyme?
Definitely! Fresh rosemary, sage, or even a pinch of nutmeg can add wonderful warmth and complexity to your polenta. Just add herbs thoughtfully so they don’t overpower the delicate balance.
How can I tell when polenta is done cooking?
It should be thick but spoonable and creamy, with the grains softened almost to the point of melting. Taste to ensure there’s no gritty texture remaining, usually after about 20–25 minutes of gentle cooking and stirring.
Final Thoughts
With its rich flavors and comforting texture, the Italian Polenta with Parmesan Recipe is a timeless classic that deserves a spot in your kitchen repertoire. It’s a dish that feels like a warm hug on a plate, perfect for any occasion, from quiet weeknights to festive dinners. Give it a try, and you’ll soon see why it’s a cherished favorite for so many!
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Italian Polenta with Parmesan Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy Italian Polenta with Parmesan is a comforting and versatile dish made from yellow cornmeal cooked slowly in vegetable broth and milk, enriched with butter, garlic, and Parmesan cheese. Perfect as a side or a base for your favorite toppings, this recipe delivers a smooth, cheesy porridge-like texture with a hint of thyme and a mild spicy kick from red pepper flakes.
Ingredients
Liquids
- 4 cups vegetable broth (or water for a lighter version)
- 1 cup whole milk (or unsweetened almond milk for a dairy-free option)
Main Ingredients
- 1 cup yellow cornmeal (coarse or medium grind)
- 3 tablespoons unsalted butter (or olive oil)
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
Seasonings
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional but recommended)
- ¼ teaspoon red pepper flakes (for a hint of heat)
Instructions
- Prepare the Garlic: Mince the garlic finely and sauté it gently in butter or olive oil over low heat until fragrant, which helps mellow the raw sharpness. Once done, set it aside for later use.
- Heat the Liquid: Pour the vegetable broth and milk into a large pot and bring to a gentle simmer over medium heat, stirring occasionally to prevent burning or sticking.
- Add the Cornmeal: Gradually whisk the cornmeal into the simmering liquids in a slow, steady stream, whisking continuously to ensure no lumps form and the mixture remains smooth.
- Simmer and Stir: Reduce the heat to medium-low and stir the polenta frequently as it thickens. Continue cooking for 20 to 25 minutes until it reaches a creamy, porridge-like consistency. If it becomes too thick, thin it out with additional warm broth or milk.
- Add the Flavor: Stir in the sautéed garlic, butter, grated Parmesan cheese, salt, pepper, and dried thyme. Mix thoroughly until the cheese melts and all ingredients are well blended.
- Taste and Adjust: Sample the polenta and adjust the seasoning as needed, adding more Parmesan or warm liquid to achieve your desired flavor and consistency.
- Serve and Enjoy: Spoon the hot polenta onto serving plates and garnish with fresh parsley, extra grated Parmesan, and a drizzle of olive oil for added richness and presentation. Serve immediately.
Notes
- Use coarse or medium grind cornmeal for the best texture; fine cornmeal may result in a different consistency.
- For a dairy-free option, substitute whole milk with unsweetened almond milk and butter with olive oil.
- If the polenta thickens too much after resting, gently reheat it with a splash of broth or milk to loosen.
- Polenta can be served creamy as in this recipe or allowed to set and then sliced and grilled or fried.
- Adjust red pepper flakes according to your spice preference or omit if sensitive to heat.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
