Q : How do you keep polenta creamy?

A : Polenta thickens as it sits, so serve it soon after cooking. If it becomes too thick, stir in a splash of warm milk, stock, or water until it reaches the consistency you like.

Q : Why is my polenta lumpy?

A : Lumps usually form when the polenta is added too quickly. Pour it into the liquid in a slow, steady stream while whisking continuously.

Q : Can I use regular polenta instead of instant polenta?

A : Yes, but the cooking time will be longer. This recipe was tested with instant polenta, so if you use traditional or coarse polenta, follow the package instructions and add more liquid if needed.

Creamy Parmesan Polenta

Name: Creamy Parmesan Polenta
Prep time: 5 min
Cook time: PT-496832H13M11S
Total time: PT-496832H13M11S
Cuisine: Italian
Ingredients: 4 cups (1 litre) whole milk (full cream milk); 1 tsp sea salt; 2 - 3 Sprigs fresh rosemary, leaves chopped (optional); 1 cup (180 g) instant polenta; 3 tbsp (40 g) unsalted butter; ¼ cup (25 g) grated Parmesan cheese

Description

This creamy parmesan polenta is rich, buttery, and wonderfully smooth, with plenty of Parmesan and a hint of fresh rosemary. Made with instant polenta and milk, it comes together on the stovetop in about 20–25 minutes and makes an easy side dish for braised meats, roasted vegetables, chicken, and hearty sauces.

Ingredients

Scale

4 cups (1 litre) whole milk (full cream milk)

1 tsp sea salt

2 - 3 Sprigs fresh rosemary, leaves chopped (optional)

1 cup (180 g) instant polenta

3 tbsp (40 g) unsalted butter

1/4 cup (25 g) grated Parmesan cheese

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Instructions

1. Heat the milk

Pour the milk into a medium saucepan, add the salt and rosemary. Bring to a gentle simmer over medium heat, stirring occasionally to prevent the milk from scorching.

2. Whisk in the Polenta

Reduce the heat to low. While whisking continuously, slowly pour the polenta into the milk in a steady stream. Continue whisking for 1–2 minutes, until the mixture begins to thicken.

Chef's Tip: Adding the polenta gradually while whisking is the easiest way to prevent lumps.

3. Cook until creamy

Continue cooking over low heat for 10–12 minutes, stirring frequently, until the polenta is soft and creamy. Instant polenta cooks and thickens quickly, so keep an eye on the consistency.

4. Add the butter and cheese

Turn off the heat. Stir in the butter and Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning if needed.

Chef's Tip: Polenta continues to thicken as it stands. If it becomes thicker than you like, simply stir in a splash of warm milk, water, or stock before serving.

5. Serve and Enjoy!

Serve warm as a base for stews or roasted vegetables.

Notes

Storage: Refrigerate leftover polenta in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of milk, stock, or water, stirring until creamy again.

Consistency: Polenta thickens quite quickly as it cools. Add warm liquid a little at a time until it reaches your preferred consistency.

Using traditional polenta: This recipe was tested with instant polenta. If using coarse or traditional polenta, follow the package cooking time and adjust the liquid as needed.

Prep Time: 5 minutes
Cook Time: 15–20 minutes
Category: Side Dish
Method: Stove Top
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 357
Sugar: 12.6 g
Sodium: 591.7 mg
Fat: 19.1 g
Carbohydrates: 35.4 g
Protein: 12.2 g
Cholesterol: 50.9 mg