Creamy Parmesan Polenta

The first time I ever ate polenta was at my father-in-law’s house. They have these Italian cook-offs once a month and it’s, naturally, the most exciting and drool-worthy food experience. I remember all the men standing around this large pot, big enough to feed 50 people, easy, stirring using this long wooden spoon. It was simple, delicious and begging to be coated in some sort of stew…

For those wondering Polenta is a type of cornmeal made from ground flint corn that shares its name with a dish of cornmeal porridge that originated among farmers in Northern Italy. I love added addition of butter, parmesan and sometimes, freshly chopped rosemary, parsley or even some crispy sage!

Here’s what I served with my Polenta >> Braised Oxtaill


Creamy Parmesan Polenta

  • Servings: 4-6
  • Difficulty: Easy
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  • 4 cups (1 liter) water
  • 1 cup (250ml) milk
  • 1 1/2 tsp salt
  • 1 cup (160g) course Polenta
  • 1 1/2 tsp salt
  • 3 tbsp (45g) salted butter
  • 1/2 cup (50g) Parmesan cheese
  • 1/4 cup heavy cream  (optional)
  • 2 tsp fresh herb of choice


  1. In a large saucepan, bring the water, milk and salt to a boil.
  2. Gradually sprinkle the polenta into the pan while stirring. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-35 minutes, until it’s thick and fluffy. Stir frequently so it doesn’t stick to the bottom of the pan.
  3. Remove from the heat and add in the butter, grated parmesan and herb if using. You can add heavy cream if you want it to be extra creamy.
  4. Serve as is or top with your protein of choice. Enjoy!

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