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Creamy Parmesan Polenta

A silky, savory dish that transforms simple cornmeal into comforting polenta, enhanced with nutty Parmesan and creamy butter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups chicken or vegetable stock
  • 2 cups milk
  • 1 cup medium or coarse cornmeal (polenta) For best texture
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper To taste
  • ⅔ cup finely grated Parmigiano Reggiano cheese Use freshly grated for best results
  • 2 tablespoons butter
  • 1 unit bay leaf (optional)

Method
 

Heat the liquids
  1. In a medium saucepan, combine the stock, milk, and bay leaf (if using). Bring to a gentle simmer over medium heat.
Add the polenta
  1. Slowly whisk in the cornmeal in a steady stream to prevent lumps. Stir in the salt.
Cook until creamy
  1. Reduce the heat to low and cook, stirring frequently with a wooden spoon, for about 20 minutes, until the polenta becomes thick and smooth.
Finish the dish
  1. Remove the bay leaf, then stir in the grated Parmesan, butter, and black pepper. Adjust seasoning as needed.
Serve
  1. Serve warm with extra butter or grated cheese on top, if desired.

Notes

For a lighter plate, top with blistered cherry tomatoes and wilted spinach. Store in the refrigerator for 3-4 days and reheat with a splash of milk or stock.