This Creamy Polenta recipe is a delicious side dish. Irresistibly yummy with parmesan cheese, but simple to make with just 5-ingredients: polenta, parmesan, milk, chicken broth or bone broth and butter. Yum!
Creamy polenta is one of the most simple side dishes that you can make. It makes a perfect side dish to compliment hearty, saucy dishes like these red wine braised short ribs, or this sausage ragout, because it soaks up all that delicious sauce.
Also, this easy polenta recipe is super versatile. Don’t have parmesan cheese on hand? You can use any other cheese that you may have, or simply leave it out. No milk, just use extra chicken stock. Want to make vegetarian polenta? Swap out the stock for vegetable broth. No milk? Just use extra broth/stock.
Is polenta the same as cornmeal?
- Yes. Cornmeal is polenta, but there are different types. Many of them will work in this recipe.
What type of cornmeal to use for polenta?
- Cornmeal labeled as “Polenta”. This will typically be a medium ground yellow cornmeal.
- Stone-ground. This type of cornmeal retains some of the hull and germ of the kernels. It will produce polenta with wonderful, creamy texture and delicious corn flavor.
- Medium. This will produce a more creamy polenta.
- Coarse. Similar to stone-ground cornmeal, coarse cornmeal will produce a creamy polenta with a bit of texture to it.
As for what cornmeal not to use for polenta, avoid fine ground and instant polenta. Their texture will be a bit more mushy and the corn flavor not as noticeable.
Polenta vs. Grits
- Though they look somewhat similar, grits and polenta are not the same. Grits are ground finer than polenta and are typically made with white corn hominy rather than yellow corn.
What is creamy polenta made of?
- Bone Broth or Chicken Broth (or use vegetable stock)
- Whole Milk
- Polenta
- Butter
- Parmesan
- Salt and black pepper
How to make polenta:
- Bring broth and milk to a gentle simmer and season with salt & pepper.
- Stir in polenta and simmer until thickened, about 20 minutes.
- Add butter & parmesan and stir to combine.
- Season and enjoy!
Is polenta gluten free?
- Yes. Cornmeal is naturally gluten-free because it doesn’t contain wheat or gluten.
Can you make this polenta recipe ahead of time?
- You can make polenta up to three days ahead of time. However, it will the soft polenta will firm up as it cools. See below for how to reheat and serve cheesy polenta.
How to reheat leftover polenta:
- Add your desired amount of polenta to a saucepan, adding in 3 Tablespoons of liquid (milk, broth or water) for each cup of polenta.
- Heat over low heat, stirring to combine.
Or, make polenta cakes.
How to make polenta cakes:
- Spread hot polenta into a baking tray.
- Refrigerate until firm.
- Slice the firm polenta into portions and fry, grill, or bake until crispy and delicious.
- You can also make polenta fries using the same method but slicing the polenta into fry-like sticks.
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What to serve with creamy polenta
Serve this traditional side dish with one of these yummy recipes:
- Red Wine Braised Short Ribs
- Sausage Ragout with Fennel Recipe
- Slow Cooker Osso Buco
- Instant Pot Pork Chops & Gravy
- Sunday Gravy
More side dish recipes:
- Israeli Couscous with Tomatoes
- Mashed Cauliflower {5 Ways}
- Instant Pot Mashed Potatoes with Sour Cream
- The BEST Instant Pot Farro
- Crispy Smashed Potatoes with Mojo Sauce
Cheesy Polenta Recipe
Creamy Polenta with Parmesan Cheese
Ingredients
- 2 ½ cups bone broth (or chicken broth or vegetable stock)
- 1 cup milk
- 1 cup medium or coarse ground polenta
- 2 Tablespoons unsalted butter
- ½ cup grated parmesan
- Salt and pepper
Instructions
- In a saucepan, combine chicken broth and milk; season with salt and pepper.
- Bring to a simmer over medium-high heat.
- Add polenta and reduce heat to a low simmer. Stir occasionally until combined and thickened, about 20 minutes.
- Add butter and parmesan; stir to combine (if polenta becomes too thick, add more broth or milk).
This sounds easy and vegetarian, which is right up my alley. Can’t wait to try it out (maybe even the kids will eat it *fingers crossed*).
I think the kiddos will love it Katie! I’d love to hear what they thought!
OMG! My grandma is alive again! So good so creamy just perfect under a garlic/balsamic Pork tenderloin w a double baked stuffed eggplant boat! What a wonderful and easy meal to throw together
Will this solidify in the fridge?
Hi Doug – Yes, it will.
All I have is self rising cornmeal, will that work?
Hi Carla – I’m not sure if that would work as I’ve never tried it myself. But I’m thinking the grind would be too fine for this.
I’ve tried many polenta recipes and this was by far the best! Served it on Christmas beneath slow cooker short ribs and it was fabulous. Thank you!
You’re welcome Lucy! Those short ribs sound fantastic!
Second time making polenta. First time was a disaster. Now I found this recipe and I love it! Thanks!
I’m so glad it was helpful Maureen!
Delicious and easy! Thank you!
You’re welcome Jessica!
This is now our “go to” side dish. I LOVE this recipe. Turns out perfect every time.
So mine is a little grainy, how do I get creamy, don’t know what I did wrong
How do I prepare this earlier in the morning to be served for dinner mid afternoon? Are there tricks?
Hi Donna:
Add your desired amount of polenta to a saucepan, adding in 3 Tablespoons of liquid (milk, broth or water) for each cup of polenta.
Heat over low heat, stirring to combine.