Ridiculously Creamy Stovetop Parmesan Polenta
Our Creamy Parmesan Polenta is a smooth, rich, and flavorful dish. The polenta is cooked until soft and creamy before adding lots of freshly grated Parmesan cheese. We love the nutty, cheesy taste this adds! A perfect side dish, though you can easily serve with steak, meatballs, or ragu for a heartier entrée. Gluten-free.
Servings: 6 servings
Calories: 222kcal
Ingredients
- 1 cup (140g) cornmeal polenta fine, medium, or coarsely ground are fine
- 3 cups (710ml) low-sodium chicken stock though milk, heavy cream, or water can be used
- 1 tsp Kosher salt
- ¾ cup Parmigiano Reggiano grated
- 2 Tbsp (30g) unsalted butter
- 2 Tbsp mascarpone cheese
- 2 Tbsp optional: finely chopped herbs such as sage, thyme, rosemary, oregano, basil, or tarragon -- you can use a variety of mixed herbs
Instructions
- Cook the polenta. Combine 1 cup (140g) cornmeal, 3 cups (710ml) chicken stock, and 1 tsp Kosher salt in a medium sauce pan, then bring to a boil. Reduce the heat to medium-low, then stir until thick and creamy, about 20 minutes.
- Flavor the polenta. Stir ¾ cup grated Parmesan, in 2 Tbsp (30g) butter, 2 Tbsp mascarpone, and 2 Tbsp chopped fresh herbs (if using) until very well mixed and butter and cheese has melted. Taste, adjust seasoning, then serve immediately!
Notes
- Tips: Use traditional (not quick-cooking) polenta and stir often to prevent lumps or scorching. Serve immediately—polenta firms up quickly. If it tightens, reheat with milk or cream and a little butter.
- Storage & reheating: Refrigerate up to 3 days. Reheat on the stovetop with milk, cream, or broth, finishing with butter.
- Freezing: Freeze cooled polenta up to 3 months. Thaw overnight, then reheat as directed.
Nutrition
Calories: 222kcal | Carbohydrates: 23g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 627mg | Potassium: 150mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 341IU | Calcium: 162mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
