Go Back
creamy polenta with cheese italian recipe

Creamy Polenta with Cheese

This creamy polenta with cheese is a comforting, silky dish made with medium-coarse cornmeal, butter, Parmigiano, and your choice of liquid (water, stock, or milk). Perfect for pairing with braised meats, roasted vegetables, or served on its own as a side dish. It's smooth, indulgent, and simple to prepare with easy-to-follow steps.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 people
Course: Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Medium to coarse ground cornmeal preferably stone-ground
  • Water or chicken stock or milk for extra richness
  • Unsalted butter
  • Freshly grated Parmigiano Reggiano
  • Salt to taste
  • Freshly ground black pepper to taste
  • A small onion optional
  • Garlic optional
  • Olive oil for sautéing aromatics
  • Fresh herbs like parsley or rosemary for garnish

Method
 

Prepare the Pot: Use a heavy-bottomed pot or Dutch oven to prevent scorching.
    Sweat Aromatics (Optional): Heat a splash of olive oil in the pot. Add diced onion and minced garlic, sautéing for 3–7 minutes until they turn golden and sweet.
      Add Liquid: Pour in the liquid (water, chicken stock, or milk) and bring to a steady boil.
        Add Cornmeal: Slowly pour the cornmeal in while whisking constantly to prevent lumps.
          Simmer: Lower the heat to medium-low and stir frequently. Cook for about 15–20 minutes for medium-ground cornmeal or longer for coarser cornmeal. Add warm liquid if the mixture tightens too quickly.
            Check Texture: Taste and ensure the cornmeal is tender and no longer gritty. The mixture should pull away from the sides of the pot.
              Finish: Off the heat, stir in unsalted butter, grated Parmigiano Reggiano, salt, and pepper. Adjust seasoning if needed.
                Serve: Garnish with fresh herbs, if desired, and serve hot.

                  Notes

                  • Consistency: You can adjust the texture by varying the liquid-to-cornmeal ratio. For a silky, smooth result, use a 5:1 liquid-to-cornmeal ratio. For a firmer, sliceable polenta, use a 3:1 ratio.
                  • Storage: Polenta can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a little warm stock or water.
                  • Flavor Variations: Feel free to experiment with different cheeses (Pecorino Romano, Fontina, Brie) and add-ins like caramelized mushrooms or roasted vegetables to customize the dish.