Name: Creamy Parmesan Polenta
Prep time: 5 min
Cook time: 38 min
Total time: 43 min
Yield: 4 Servings
Cuisine: Italian

From the Cook

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Warning0 allergens identified

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Add water and salt to large sauce pan and bring to a soft boil.

Slowly whisk in polenta. It’s important to go slowly and continually whisk so you don’t get lumps.

Turn heat to low and allow polenta to gently simmer while continually whisking.

When polenta starts to thicken, stop whisking and cover sauce pan.

Allow polenta to simmer with a lid on for 30 minutes, stirring every 5-6 minutes.

After 30 minutes, turn off the heat and add butter.

When butter is halfway melted, stir in the parmesan cheese.

Replace the lid on the pot and allow to sit off the heat for 5 minutes

Taste the polenta and adjust seasoning if necessary.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Whisk Constantly to Prevent Lumps 🥄
Add polenta to boiling salted water in a slow, steady stream while whisking continuously to avoid clumping and ensure a silky, lump-free texture.
Use High-Quality Parmigiano-Reggiano 🧀
Freshly grate authentic Parmigiano-Reggiano just before serving rather than using pre-grated cheese, which contains anti-caking agents that prevent creamy emulsification.
Finish with Cold Butter for Richness 🧈
Stir in cold diced butter at the very end off heat to create a luxurious, silky finish that enhances flavor and texture without breaking the cream.
Toast Polenta for Deeper Flavor 🌾
Lightly toast dry polenta in a dry pan for 2-3 minutes before cooking to develop nutty, toasted notes that add complexity to the final dish.
Maintain Proper Water Ratio and Stir Frequently ⏱️
Use a 4:1 water-to-polenta ratio and stir every 2-3 minutes throughout the 30-40 minute cooking time to prevent sticking and ensure even, creamy results.