Parmesan Polenta Recipe
Servings: 4 servings
This quick and easy parmesan polenta recipe is a wonderful addition to any meal. Quick and easy to make with a few simple ingredients, it's wonderfully creamy, rich and cheesy.
- 3 cups water
- 1 cup polenta
- 1 teaspoon kosher salt
- ½ cup grated parmesan
- 2 tablespoons butter
Add the water to a large saucepan set over medium-high heat. Bring it to a boil.
Slowly add the polenta, whisking continuously.
Cook the polenta, stirring occasionally, until it has thickened slightly. See notes for time estimates.
Add the parmesan, butter, and salt.
Leftover polenta can be kept in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over low heat.
- Cook Time: Depends on type of polenta, anywhere from 3-30 minutes— see below.
If using Instant Polenta (my preference), it should be finished cooking in 3-5 minutes.
If using cornmeal (coarse or fine), it should be finished in 25-30 minutes.
- You’ll know when your polenta is ready when the individual grains are tender and the texture is smooth and pourable. If the polenta is runny/watery, it has not cooked long enough. If your polenta is thick and no longer pourable, add an additional 1/2 cup of water or milk and whisk it to combine.
- For extra flavor, substitute the water for chicken stock. For extra creaminess, substitute 1.5 cups of water for milk.
- I always recommend buying a block of Parmigiano Reggiano and grating it as you need it— it has a much stronger, nuttier flavor than pre-grated cheeses.
Calories: 252kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 832mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Calcium: 144mg | Iron: 1mg