Description
Creamy Italian polenta is smooth, rich, and comforting with a soft texture and savory Parmesan flavor. It works beautifully as a side dish or as a base for vegetables, meats, mushrooms, and sauces.
Ingredients
1 cup coarsely ground cornmeal
4 cups water or vegetable/chicken broth
2 tablespoons butter or olive oil
1/2 cup grated Parmesan cheese (optional)
1 teaspoon salt
Instructions
- Bring the water or broth to a boil in a large saucepan and add the salt.
- Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
- Reduce the heat to low and simmer for 30–40 minutes, stirring occasionally, until thick and creamy.
- Stir in the butter and Parmesan cheese. Taste and adjust seasoning if needed.
- Serve immediately while warm and creamy with your favorite toppings.
Notes
Use vegetable broth instead of water for extra flavor.
For a richer texture, add extra Parmesan cheese or a splash of cream before serving.
Top with sautéed mushrooms, roasted vegetables, tomato sauce, or braised meat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat with a splash of water, broth, or milk and stir until creamy.
For a dairy-free version, use olive oil and omit the Parmesan or use a dairy-free alternative.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 18 mg
