Description
This creamy Italian Polenta with Parmesan is a comforting and versatile dish made from yellow cornmeal cooked slowly in vegetable broth and milk until perfectly smooth and creamy. Enhanced with sautéed garlic, butter, and a generous amount of grated Parmesan cheese, it offers a rich, savory flavor and a delightful texture. This recipe is perfect as a side dish or a base for hearty toppings, and can easily be adapted to dairy-free by substituting almond milk and olive oil.
Ingredients
Scale
Liquid Base
- 4 cups vegetable broth (or water for a lighter version)
- 1 cup whole milk (or unsweetened almond milk for a dairy-free option)
Main Ingredient
- 1 cup yellow cornmeal (coarse or medium grind)
Flavorings and Add-ins
- 3 tablespoons unsalted butter (or olive oil)
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional but recommended)
- ¼ teaspoon red pepper flakes (for a hint of heat)
Instructions
- Prepare the Garlic: Mince the garlic and sauté it in butter or olive oil over low heat until fragrant to remove raw sharpness. Set aside.
- Heat the Liquid: Bring vegetable broth and milk to a simmer in a large pot over medium heat, stirring occasionally.
- Add the Cornmeal: Gradually whisk in the cornmeal in a slow, steady stream while whisking continuously to avoid lumps.
- Simmer and Stir: Lower heat to medium-low, and stir frequently as the polenta thickens. Cook for 20–25 minutes or until creamy and porridge-like in texture. Add warm broth or milk if too thick.
- Add the Flavor: Stir in sautéed garlic, butter, parmesan cheese, salt, pepper, and dried thyme. Mix well until cheese is fully incorporated.
- Taste and Adjust: Adjust seasoning or consistency as needed with more parmesan or warm liquid.
- Serve and Enjoy: Spoon onto plates, garnish with parsley, extra parmesan, and a drizzle of olive oil. Serve hot.
Notes
- Use coarse or medium grind cornmeal for best texture; fine cornmeal may become gummy.
- For a dairy-free version, substitute whole milk with unsweetened almond milk and butter with olive oil.
- Constant stirring during simmering helps prevent lumps and sticking.
- If the polenta becomes too thick, add warm broth or milk gradually to loosen it.
- Customize by topping with sautéed mushrooms, roasted vegetables, or a fried egg for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
