Parmesan Polenta
Classic Italian comfort food — simple, silky, and endlessly versatile. Finished with a knob of butter and Parmigiano-Reggiano for rich, savory flavor. Ready in about 30 minutes, it’s perfect under braised short ribs, roasted vegetables, or a poached eggs.
Servings: 4 to 5
Calories: 297kcal
Equipment
- 1 3-3 ½ quart saucier or sauteuse this Le Creuset pan is terrific for making polenta and other dishes but use what you have that is similar.
Ingredients
- 2 cups filtered water
- 2 cups low fat milk or whole milk
- 1 cup polenta grind cornmeal coarse grind, or medium grind for a softer polenta
- 2 tablespoons unsalted butter
- ½ cup finely grated parmesan cheese Parmigiano-Reggiano
Instructions
- Bring liquids and salt to a simmer. Slowly rain in the cornmeal while whisking. Reduce heat to low and cook gently (no lid needed), stirring often, until thick and creamy (25–40 min, depending on grind).
- Off heat, stir in butter and Parmesan. Taste and adjust salt and add pepper if desired. For serving add a splash of hot water or broth at the end to loosen slightly and increase creaminess if it has been sitting and stiffens.
Notes
Refrigerate: Store leftover polenta covered in the refrigerator for up to 4 days. It will firm up as it chills, that’s normal.
Reheat: Add the cold polenta to a pan and break it up with a wooden spoon. Over low heat, add a tablespoon or two of water, milk, or broth, at a time, stirring, until it has regained it's creamy consistency, then heat through until hot.
Freezing: Polenta made with milk does not freeze well as the dairy makes it dry and crumbly. If you want to make ahead and freeze, do an all water batch or water and broth, which will freeze better.
Nutrition
Calories: 297kcal | Carbohydrates: 38g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 253mg | Potassium: 255mg | Fiber: 1g | Sugar: 6g | Vitamin A: 589IU | Calcium: 303mg | Iron: 1mg