This rich and decadent Creamy Parmesan Polenta is thick, buttery, and loaded with parmesan flavor. It’s the kind of side dish that makes any weeknight dinner feel a little more comforting.
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Jump to:
- ❤️ Why You'll Love This Creamy Parmesan Polenta
- 🛒 Ingredients for Creamy Polenta
- 🔪 How to Make Homemade Polenta
- 💡 Tips for Making Polenta
- ☑️ Storage Instructions
- 🍴 What to Serve with Creamy Polenta
- 🔄 Substitutions and Additions
- How Do I Fix Polenta if it Turns Out Lumpy?
- Why Does My Polenta Taste Gritty?
- What’s The Best Pan to Cook This In?
- Can I Use Milk Instead of Cream?
- How Thick Should Polenta Be?
- 🍽️ More Tasty Italian Recipes
❤️ Why You'll Love This Creamy Parmesan Polenta
- Creamy luscious texture
- Butter and parmesan give it rich flavor
- Italian comfort food made easy
- Enjoy in a variety of ways or even all on it's own
- Gluten-free and Vegetarian friendly
This Creamy Parmesan Polenta is one of those recipes you’ll want to come back to again and again. It’s warm, buttery, and so smooth that it’s tempting to sneak a bite before it ever hits the table. The parmesan and thyme give it a cozy, savory Italian flavor that takes it to a whole new level.
The texture is creamy and rich without being heavy, and it works with just about anything. I usually serve it with something saucy, but it’s honestly good enough to eat all on its own. And the best part is you can make it with just a handful of simple ingredients and a few easy steps.
If you love this warm and cheesy dish, you may also enjoy my recipe for Mushroom Risotto.
🛒 Ingredients for Creamy Polenta
- Polenta
- Vegetable broth
- Water
- Heavy cream
- Parmesan cheese
- Fresh thyme
- Butter
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Homemade Polenta
Pour the broth, water, heavy cream and salt into a skillet, Dutch oven or braiser and bring to a simmer. Slowly whisk in the polenta.
Simmer on low with an offset lid for 35-40 minutes, or until creamy and there is no gritty texture.
Be sure to stir often to prevent it sticking to the bottom of the pan or becoming lumpy. If it thickens too quickly, whisk in more hot water until it’s cooked through.
Add in the butter, parmesan cheese, thyme and ground black pepper, then continue whisking until melted and well combined.
The texture should be creamy, but not runny. If you prefer it runny, whisk in a little more hot water.
Serve immediately, as it will start to firm up as it cools.
💡 Tips for Making Polenta
- Use regular (not instant) polenta to get the right texture and flavor.
- Stir often while it simmers to keep it from sticking to the bottom.
- If it thickens too fast, whisk in a bit of hot water to loosen it back up.
- Cook it low and slow with the lid slightly cracked so the steam can escape.
- Don’t rush the cooking time. Undercooked polenta will stay gritty.
☑️ Storage Instructions
Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently with a splash of water or broth to loosen it.
Freezer: Polenta is better fresh but you can freeze it. Scoop into a container or freezer bag and freeze for up to 1 month. Thaw overnight in the fridge before reheating on the stove.
🍴 What to Serve with Creamy Polenta
- Filet Mignon with Mushroom Sauce
- Pork Marsala
- Seared Scallops with Garlic Butter
- Roasted Vegetables
- Air Fryer Sausage and Peppers
- Saucy Italian Meatballs
🔄 Substitutions and Additions
- Cheese: Swap the parmesan with pecorino for a saltier, sharper flavor.
- Flavors: Stir in sautéed garlic and shallots for extra depth.
- Spinach: Add a handful of baby spinach at the end and let it wilt into the heat.
- Mushrooms: Top with roasted mushrooms for a vegetarian main dish.
- Topping: Mix in a touch of truffle oil for a fancier finish.
- Broth: Use chicken broth instead of vegetable broth if not keeping it vegetarian.
- Creaminess: Spoon in a little mascarpone or cream cheese for an even richer version.
- Spice: Add a pinch of nutmeg to warm up the flavor.
How Do I Fix Polenta if it Turns Out Lumpy?
Whisk it hard! A sturdy balloon whisk and a little patience will smooth it out.
Why Does My Polenta Taste Gritty?
It’s likely undercooked. Keep it on low heat and simmer longer while whisking often. The texture should be smooth and creamy.
What’s The Best Pan to Cook This In?
Use a heavy-bottomed skillet, braiser, or Dutch oven. These distribute heat evenly and help avoid sticking.
Can I Use Milk Instead of Cream?
You can, but the final texture won’t be quite as rich. Full-fat cream gives it that silky finish.
How Thick Should Polenta Be?
It should be thick enough to hold its shape on a spoon but still soft and creamy.
🍽️ More Tasty Italian Recipes
- Italian Cheesy Mashed Potatoes
- Easy Italian Pasta Salad
- Italian Sausage and Peppers Hash
- Chicken Piccata Meatballs
- Spaghetti with Meat Sauce
- Eggplant Lasagna
Creamy Parmesan Polenta
Ingredients
- 1 cup polenta, not instant
- 2 ½ cups boiling water
- 2 cups vegetable broth
- ½ cup heavy cream
- ⅔ cup grated parmesan cheese
- 3 tablespoons butter
- 1 tablespoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Pour the broth, water, heavy cream and salt into a skillet, Dutch oven or braiser and bring to a simmer.
- Slowly whisk in the polenta.
- Simmer on low with an offset lid for 35-40 minutes, or until creamy and there is no gritty texture. Be sure to stir often to prevent it sticking to the bottom of the pan or becoming lumpy. If it thickens too quickly, whisk in more hot water until it’s cooked through.
- Add in the butter, parmesan cheese, thyme and ground black pepper, then continue whisking until melted and well combined.
- The texture should be creamy, but not runny. If you prefer it runny, whisk in a little more hot water. Serve immediately, as it will start to firm up as it cools.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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