Cheesy Polenta
Published 7/7/2023
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This cheesy polenta has the perfect texture and a comforting cheesy flavor that really hits the spot. Eat it on its own or pair it with delicious proteins like short ribs or Italian sausage to make it a complete meal.
Delicious & Creamy Polenta Recipe
Polenta has been an Italian staple for centuries, and it’s easy to see why! This creamy dish is made from stone-ground cornmeal cooked into a porridge that can be served hot or cold. We added fresh Parmesan cheese, of course, to take this traditional polenta recipe to the next level.
If you haven’t had a taste of this beloved Italian food, you’re missing out! It’s cheesy and comforting — what’s not to love?
why you’ll love it!
- Ridiculously easy to make.
- It has a wonderful creamy texture and cheesy corn flavor.
- This versatile dish goes well with just about anything!
- It can be eaten hot or cold, soft or solid.
Ingredients for Cheesy Polenta
- Water: water is boiled before the polenta is added. It helps give the dish a creamy consistency.
- Polenta: find this at your local grocery store in the dry pasta aisle or refrigerated area with fresh pasta.
- Butter: butter adds richness to the polenta and helps give it a creamy texture.
- Parmesan cheese: our favorite part! Fresh grated Parmesan cheese adds a delicious cheesy flavor.
- Salt & pepper: enhances the natural flavors of the cheese, butter, and polenta.
How to Make the Perfect Polenta
BOIL WATER
Bring 4 cups of water to a boil in a large saucepan or a large pan with high sides.
ADD POLENTA + BUTTER
When the water is boiling vigorously, whisk in the polenta until combined. Then reduce the heat and add in the butter chunks. Cook for 5 minutes.
STIR IN PARMESAN
Remove the saucepan from the heat and stir in the parmesan cheese, salt, and pepper.
SERVE + ENJOY
Serve immediately and enjoy your delicious polenta!
What to Serve it With
While this cheesy polenta could easily be enjoyed on its own, it also makes for a great side dish that can be paired with a delicious main entree and other tasty side dishes.
We especially love this polenta with juicy proteins. Here are some of our top suggestions from our sister site, Fit Foodie Finds:
FAQs
It’s a quick-cooking, easy-to-prepare Italian dish made from coarsely ground yellow cornmeal. Originally from Northern Italy, polenta is incredibly versatile and can be served as a main or side dish. It can be boiled until thickened into a porridge-like consistency or cooled and cut into slices that can be pan-fried, grilled, or baked.
No, not exactly. Grits are also made from corn, but they’re ground into a finer texture and usually use white or yellow hominy. This means that the texture is different, and the cooking time for grits is usually shorter than for polenta.
While polenta and grits can be used interchangeably in many recipes, keep in mind that grits are higher in starch. So if you sub in polenta for grits, you won’t have to stir it as much, but it won’t come out as creamy.
Polenta tastes like corn, but it has a milder flavor. This makes it great for soaking up other flavors while cooking, like broth, butter, milk, and cheese. It has a neutral flavor profile, so it pairs well with both sweet and savory toppings.
Try it!
Parmesan Cheese Recipes
Love parmesan cheese? Check out some of our very best recipes featuring parmesan cheese!
Storage
Store any leftover polenta in an airtight container in the refrigerator for up to 5 days.
To reheat, add 1/4 to 1/2 cup of water or stock, cover, and reheat in a microwave-safe dish on low heat. When finished, whisk well and serve.
try it!
Cheesiest Cheese Grits
If you love our cheesy polenta, you have to try our cheese grits — they’re the absolute cheesiest!
Cheesy Polenta
Ingredients
- 4 cups water
- 1 cup polenta
- 6 tablespoons unsalted butter, chunked
- ⅔ cup grated parmesan cheese
- 3 teaspoons salt
- ½ teaspoon ground black pepper
Instructions
- Bring 4 cups of water to a boil in a large saucepan or a large pan with high sides. When the water is boiling vigorously, whisk in the polenta until combined.
- Add in the butter chunks and cook for 5 minutes.
- Remove from the heat and stir in the parmesan cheese, salt, and pepper.
- Serve immediately.
Tips & Notes
- Cornmeal is a great substitute for polenta. The difference between the two is how coarsely they are ground.
- The parmesan used can vary the flavor profile.
- Asiago and Romano cheese would be great substitutes for parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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