Parmesan Polenta

This classic polenta recipe is made creamier with freshly grated Parmigiano-Reggiano. Add more cheese if you wish for a richer and more flavorful polenta.

Slideshow: Italian Food
  • Total Time:
  • Servings: 4

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  • 4 cups water
  • 1 cup polenta
  • Pinch of kosher or sea salt
  • 2 tablespoons unsalted butter
  • 1 cup freshly grated Parmigiano-Reggiano, divided

How to make this recipe

  1. In a large pot, bring the water to a boil. While whisking, gradually pour the polenta into the water. Reduce the heat to low and continue whisking for an additional minute.

  2. Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.

  3. Stir the salt, butter and 3/4 cup of Parmigiano-Reggiano into the polenta until the butter is melted.

  4. Serve garnished with the remaining 1/4 cup of Parmigiano-Reggiano.

Contributed By Photo © Todd Porter & Diane Cu Published May 2014

483577 recipes/parmesan-polenta 2014-01-28T03:04:52+00:00 Todd Porter and Diane Cu fall|winter|italian|beans-grains-and-legumes|side-dishes|4|basic-easy|gluten-free|vegetarian|web-exclusive|weeknight-dinner may-2014 recipes,parmesan-polenta 483577

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