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
Scale
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
