Go Back
+ servings
spoon digging into parmesan poletna

Parmesan Polenta Recipe

Course: Side Dish
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 252kcal
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.
Print Recipe


  • 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.
  • Serve immediately.
  • 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