Description
This Italian Polenta with Parmesan is a creamy, comforting dish made by slowly cooking yellow cornmeal in a flavorful blend of vegetable broth and milk. Enhanced with garlic, butter, and freshly grated Parmesan cheese, this classic recipe delivers a rich, velvety texture perfect as a side or base for a hearty meal. With optional herbs and a hint of heat from red pepper flakes, it brings authentic Italian taste to your table in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 4 cups vegetable broth (or water for a lighter version)
- 1 cup yellow cornmeal (coarse or medium grind)
- 1 cup whole milk (or unsweetened almond milk for a dairy-free option)
- 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 mellow out the raw sharpness. Once softened and aromatic, set aside for later use.
- Heat the Liquid: In a large pot over medium heat, bring the vegetable broth and milk to a gentle simmer, stirring occasionally to combine the liquids well and prevent sticking.
- Add the Cornmeal: Slowly whisk the cornmeal into the simmering liquid in a steady, gradual stream, whisking continuously to avoid formation of lumps and ensure a smooth texture.
- Simmer and Stir: Reduce the heat to medium-low and stir frequently as the polenta thickens. Continue cooking for 20 to 25 minutes until the mixture becomes creamy and porridge-like. If the polenta becomes too thick, add a little warm broth or milk to loosen it.
- Add the Flavor: Incorporate the sautéed garlic, butter, grated Parmesan cheese, salt, pepper, and dried thyme. Stir well until the butter and cheese are fully melted and blended into the polenta.
- Taste and Adjust: Taste the polenta and adjust the seasoning as needed, adding more Parmesan, salt, or warm liquid to reach your preferred flavor and consistency.
- Serve and Enjoy: Spoon the creamy polenta onto plates and garnish with fresh parsley, extra Parmesan cheese, and a drizzle of olive oil. Serve hot for a deliciously comforting Italian dish.
Notes
- For a dairy-free version, substitute whole milk with unsweetened almond milk and use olive oil instead of butter.
- You can use water instead of vegetable broth for a lighter taste, though broth adds more flavor.
- Stirring frequently during cooking helps prevent lumps and sticking to the pot.
- Adjust the thickness by adding warm liquid—broth or milk—to get your desired creaminess.
- The optional dried thyme adds an authentic herbal note complementing the Parmesan well.
- Red pepper flakes provide a subtle heat but can be omitted if you prefer a milder flavor.
- This polenta pairs beautifully with roasted vegetables, grilled meats, or as a base for mushroom ragout.
