This Creamy Polenta recipe makes 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 companion to hearty, saucy dishes like these red wine braised short ribs, or this sausage ragout, because it soaks up all that delicious sauce.
Also, this cheesy polenta 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.
Let’s get started!
Is Cornmeal the Same as Polenta?
- 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 cornmeal.
- Stone-ground. This type of cornmeal retains some of the hull and germ of the kernels. It will produce polenta with wonderful texture and delicious corn flavor.
- Medium. This will produce a more creamy polenta.
- Coarse. Similar to stone-ground cornmeal, coarse ground 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?
- Chicken Broth (or use veggie stock)
- Milk
- Polenta
- Butter
- Parmesan
- Salt and pepper
How to Make Creamy Polenta with Parmesan Cheese
- Bring broth and milk to a simmer, season with salt and pepper.
- Stir in polenta and simmer until thickened, about 20 minutes.
- Add butter & parmesan and stir to combine.
- Season and enjoy!
Is Creamy Polenta Gluten Free?
- Yes. Cornmeal is naturally gluten-free because it doesn’t contain wheat or gluten.
Can You Make Creamy Polenta Ahead of Time?
- You can make creamy polenta up to three days ahead of time. However, it will firm up as it cools. See below for how to reheat and serve cheesy polenta.
How to Reheat Creamy 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 warm, cooked polenta into a rimmed baking dish or sheet pan.
- Refrigerate until firm.
- Slice into portions and fry, grill, or bake until crispy and delicious.
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
If you loved this Creamy Polenta recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
What to Eat with Creamy Polenta:
Cheesy Polenta Recipe
Creamy Polenta with Parmesan Cheese
Ingredients
- 2 ½ cups chicken broth
- 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!