Creamy Parmesan Polenta
When I say this creamy parmesan polenta is creamy and cheesy, I mean it. It works as the perfect base for a beef ragù, sautéed veggies, and Italian sausages. It's also a delicious side dish for when your family is burned out on rice! This is genuinely a recipe I continue to make time and time again.
Cook Time40 minutes mins
Total Time40 minutes mins
Course: Side
Cuisine: Italian
Keyword: Creamy, Homemade polenta, Parmesan cheese, Perfect polenta, Side dishes
Servings: 8 people
Calories: 265kcal
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup dry polenta
- 3 tbsp butter salted
- 1/4 cup parmesan cheese grated
- 2 tsp kosher salt
- 1 tsp black pepper
Add the milk and cream to a pot over medium heat and bring to a simmer (don't allow this to boil or else it will scorch and curdle!)
Once the mixture is hot, slowly add in the polenta while whisking to ensure it doesn't clump together. Continue whisking for about a minute.
Reduce to low heat and cover for 30 minutes, making sure to stir every 5 minutes with a wooden spoon.
Once done, remove from the heat and add in the butter, parmesan, salt and pepper.
Stir one more time to melt the butter, then transfer to a serving bowl. You should be left with perfect polenta!
Calories: 265kcal