Creamy Parmesan Polenta
A rich, creamy, and cheesy polenta that’s easy to make and perfect for a comforting weeknight meal. Fiber-rich, protein-packed, and delightfully smooth, it pairs beautifully with vegetables, meats, or sauces.
Equipment
- 1 large saucepan (at least 3-quart capacity)
- 1 whisk
- Measuring Cups and Spoons
- Wooden spoon or silicone spatula
Ingredients
- 1 cup polenta coarse cornmeal, not quick-cooking
- 5 cups water plus more if needed
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter
- ¼ cup grated Pecorino-Romano cheese plus extra for serving
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 1 teaspoon freshly ground black pepper about 12 turns of a grinder
Instructions
- Prepare the Cooking Water: Start by pouring 5 cups of fresh water into a large, heavy-bottomed saucepan. Heavy-bottomed pans work best because they prevent the polenta from sticking or scorching. Place the pan over medium-high heat and sprinkle in 2 teaspoons of kosher salt. Stir gently to distribute the salt evenly, then bring the water to a vigorous boil. The salted water forms the perfect base to infuse flavor directly into the polenta.
- Add the Polenta Slowly: Once the water is boiling, reduce the heat slightly to prevent splattering. Measure out 1 cup of coarse polenta and, in a slow, steady stream, sprinkle it into the boiling water while whisking continuously. This whisking step is essential—it prevents lumps and ensures the polenta begins to emulsify with the water. Keep whisking for 2 to 3 minutes until the mixture thickens slightly and small bubbles form steadily across the surface.
- Reduce Heat and Simmer: Lower the heat to the gentlest simmer. Partially cover the saucepan with a lid to allow steam to escape without letting it evaporate too quickly. Continue cooking for 40 to 45 minutes, whisking frequently—at least every 5 minutes. Polenta requires patience; frequent whisking prevents sticking, encourages creaminess, and ensures even cooking. If the mixture thickens too much, gradually add a few tablespoons of water until it reaches a smooth, fluffy consistency.
- Check Texture and Doneness: After around 40 minutes, taste a small spoonful of polenta.It should be soft, fully cooked, and free of a gritty, raw cornmeal texture. The mixture should feel creamy and slightly elastic on the spoon. Adjust the consistency with a splash of water if needed, whisking gently to combine. This step ensures that every bite will be silky and melt-in-your-mouth.
- Incorporate Cheeses and Butter: Remove the pan from heat. While the polenta is still hot, add 2 tablespoons of unsalted butter, 1/4 cup grated Pecorino-Romano, and 3 tablespoons grated Parmigiano-Reggiano cheese. Whisk thoroughly to fully incorporate the butter and cheeses into the polenta. This creates a rich, velvety texture and infuses the dish with layers of savory flavor. Taste carefully and adjust the seasoning with a pinch more salt if desired.
- Season with Fresh Pepper: Grind approximately 12 turns of fresh black pepper into the polenta, or about 1 teaspoon. Stir gently to combine. Freshly ground black pepper enhances the cheesy flavors and adds a subtle kick, balancing the richness of the butter and cheeses.
- Plate and Garnish: Spoon the hot, creamy polenta into bowls or onto plates. For an extra touch of indulgence, sprinkle additional grated Pecorino-Romano or Parmigiano-Reggiano on top, along with a light crack of black pepper. Serve immediately while it’s still warm, soft, and fluffy. The aroma and creamy texture make this dish perfect as a side for roasted vegetables, braised meats, or even on its own for a comforting meal.
- Optional Serving Tips: For variety, you can fold in sautéed mushrooms, wilted greens, or caramelized onions before serving. Polenta can also act as a base for sauces like marinara, ragu, or creamy mushroom sauce. Its neutral, slightly nutty flavor pairs beautifully with both vegetables and proteins, making it a flexible choice for everyday cooking.
Notes
- Use coarse, not quick-cooking polenta for the creamiest texture.
- Whisking constantly during the first few minutes prevents lumps and ensures smooth polenta.
- Adjust water gradually during cooking to achieve your desired consistency—polenta thickens as it cools.
- Freshly grated cheeses give far superior flavor compared to pre-grated options.
- Taste and season toward the end, as cheeses can add extra saltiness.
- Serve immediately for the best texture, as polenta firms up as it cools.
