Traditional recipes

Parmesan cheese polenta recipe

Parmesan cheese polenta recipe

  • Recipes
  • Dish type
  • Side dish

This creamy cheesy polenta dish is great as a comforting side dish to chicken and beef dishes especially, so serve as you would mashed potato.

London, England, UK

4 people made this

IngredientsServes: 4

  • 500ml chicken stock
  • 170g cornmeal (or instant polenta)
  • 200ml milk
  • 1 pinch ground nutmeg
  • 1 handful Parmesan cheese, grated
  • fresh parsley, for garnish

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Preheat oven to 180 C / Gas 4.
  2. In a medium saucepan bring the chicken stock to the boil. Add cornmeal and cook stirring constantly for 5 minutes. Add milk and cook for another 5 minutes while stirring. Stir in nutmeg and pour the cournmeal into an oven proof dish. Sprinkle with Parmesan cheese.
  3. Bake for 10 minutes until cheese is melted and lightly browned. Remove from the oven and serve hot or cold, sprinkled with parsley.

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Parmesan and Mushroom Polenta

Whether you serve it as the main course or a stunning side dish, this parmesan and mushroom polenta will be the talk of the table. Simply&trade Almond Original Unsweetened adds a creaminess to the polenta that&rsquos complemented by crispy mushrooms. Add a drizzle of olive oil and more parmesan cheese (of course) and enjoy.

1½ cups Simply™ Almond Original Unsweetened

1 cup polenta or corn grits

2 tablespoons extra-virgin olive oil, plus more as needed

2 cups (about 7 ounces) mixed mushrooms

1½ cups grated Parmesan cheese, divided

1½ teaspoons freshly ground black pepper

1 tablespoon chopped fresh parsley

1. In a medium saucepan, stir together 2 cups water, Simply&trade Almond Original Unsweetened, salt and garlic cloves. Bring to a boil.

2. Meanwhile, in a medium skillet over medium heat, heat the olive oil. Add the mushrooms and cook, undisturbed, until they start to brown on the first side, then flip and cook until gold and crisp on the edges, 7 to 8 minutes.

3. Add the polenta to the boiling liquid and stir to combine, then lower the heat to medium and cook until the polenta is al dente, about 5 minutes. Remove the garlic cloves if desired. Remove from the heat and stir in 1 cup of the Parmesan and the black pepper. Top with the crispy mushrooms, a drizzle of olive oil, the remaining Parmesan and the parsley.

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Made the same mistake as LAHOLLADAY. This deserves a 4.

Delicious! I made the following changes: * Instead of chicken broth, I used mushroom broth * I mixed some thyme leaves into the polenta as it was cooking

forgot the separate flag rating

Very simple to make, typically have all the ingredients on hand. It congealed more than expected, but still soft. It was nice with pulled pork and chipotle-glazed apples (from this site

I have made this several times and it is so good. and so easy. I have made it with half broth and half 'half&half' and last night made it with only the broth - both ways work great and very rich:)

Halved recipe for my family but made (initially) as written. Not only was it salty but tasted overwhelmingly of chicken broth. Took readers suggestions and added milk and water to try to cut broth flavor. Also could not taste parmesan at all so I ended up doubling cheese. Ended up good - not great but good. Will try again with less broth/more water at beginning - hopefully that creates a less salty, less "chicken-y" polenta :)

I made this for dinner the other night, and since it was just for myself and my girlfriend, I reduced the recipe to serve two. It's a very quick recipe, and easily prepared for ahead of time while meat etc. is cooking. Quite rich and very delicious. I used full-salt chicken broth, so I declined to add the butter, but it was still rich and creamy, and not at all too salty. Fantastic!

Very good. Rich. You could cut the broth with water if needed. I added a little milk.

I made this recipe with the following changes, and it was delicious. I reconstituted dried porcini mushrooms, saved the liquid, and diced finely the reconstituted mushrooms. I substituted the soaking water from the porcini mushrooms for half of the chicken stock. Be careful to let the grit settle in the soaking liquid, and don't use any of the liquid that has grit in it. I then browned some crimini mushrooms, diced finely, in butter, and added the reconstituted and diced porcini mushrooms. I doubled the cheese, and when the polenta was cooked, added all the mushrooms to it. I turned the whole thing out into a shallow bowl that Iɽ oiled and sprinkled with thyme leaves. Covered the bowl and let polenta settle for ten minutes. Then I inverted the bowl onto a platter. Gorgeous.

Best polenta recipe I have ever tried. Didn't have parmesan so I used asiago. I will definitely make this again. So delicious and easy!

Very good. I think I'll halve the parmesan next time because I don't want to cover all that yummy polenta flavor.

Delicious! I made this with manchego cheese instead of parmesan and used 2 cups chicken broth with 7.5 cups water instead of all broth and it was still very rich and creamy.

This was absolutely delicious. I made it because I know my dad loves polenta, but when I've had it in the past I haven't liked it. However, using this recipe, we both loved it. I'll definitely make this again. Also, I served this with chicken francaise, to great effect, but would also go well with tomato (or other) sauces.

Delicious and super easy! I added a bit of fresh thyme for some more flavor. Great side dish with portobella mushroom steaks.

First try at polenta went great. Used half veggie broth half fat free half-n-half for liquid, as recommended previously. Cut butter in half. Worked very well, though might increase liquid and parmesan next time. Great side dish to replace mashed potatoes that we'll make again.

This was very delicious especially considering the ease of preparation. I left out the butter and about quartered the recipe (1/4 C cheese, 1/2 C cornmeal, and 2 C low sodium broth). This made about 3 servings. I served it with osso buco.

this is a fabulous recipe, and my gf, who said she hates polenta, even liked it! I subbed half the broth for reduced fat milk and it came out perfectly. I used only half the parmesan, because my broth was quite salty. a warning for polenta newbies (as I was before last night!) - this makes a LOT of polenta! I know the more experienced cooks realized this when they saw 9.5 cups of liquid, but I must have been in denial or something!

This is sooo good. I did alter the recipe by using 1/2 vegetable broth and 1/2 FF half and half for the liquid. Very creamy and flavorful.

Nice and Easy. I added a little cream to make it a little richer,but either was it is a perfect side dish.

This is quite good. The texture was perfect, which isn't always the case with homemade polenta. Try it!

Very nice dish. I too served it with sauteed spinach but with grilled red pepper. Rather than pork, I prepared a succulent veal chop, french cut. (with the long bone). It was a dish worthy of a fine restaurant, both in taste and appearance.

Absolutely delicious! I served this dish topped with Sauteed Spinach and Red Bell Peppers as pictured in the September 1998 issue of Bon Appetit. The polenta, along with pork chops, made an easy, colorful, and tasty dinner!

Everyone loved this dish. and the ingredients are easy to keep on hand! I had to look up the recipe again so I could make it for dinner tonight!

1 1/2 cup water
1 cup yellow cornmeal
2 1/2 cups canned low-salt chicken broth
1 cup Parmesan cheese, grated
1/4 cup whipping cream
2 tablespoons butter

Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.

Mix in half the cheese, the cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl. Sprinkle remaining cheese over.

Yes! I would add an extra 1/4 cup of milk, water or chicken stock as it tends to firm up as it cools and sits. When you reheat, if it’s super thick still, add more liquid as needed. Keep in mind, this will dilute the flavor so you may also have to add more salt or cheese to keep up.

If you simply want to make it an hour or two in advance. Make it up until adding the butter and cheese. Cover and cool. When you’re ready to serve, turn the heat up and add any extra liquid if you need it. When it’s hot and creamy, add in the butter and the cheese.

Creamy Polenta

Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta whisk constantly until mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 30 minutes. Stir in butter and Parmesan cheese. Season to taste with salt and pepper.

Step 2

Cornmeal cooks faster than polenta, so if replacing the polenta with cornmeal, cook it about half as long.

How would you rate Creamy Polenta?

I absolutely loved it! Nice, cheesy, and light. Never used my cornmeal before but now I will more! With all the leftovers I can even try frying it and see how that goes. This would be perfect over some honey-garlic shrimp. Thanks!

Great and easy recipe, just added for a Cup of Ricotta Cheese to make it rich and creamy.

Good base recipe for polenta, I followed the advice of one of the users who commented and started by sauteeing garlic in oil before adding chicken stock and then the polenta. Also added tons of cheese. Turned out really nicely

It's amazing how resistant some are to improvements. with all due respect to the previous reviewer. we didn't need even fire to survive as a species. so enough is relative, wouldn't you say? The polenta COULD take on a stratisfying(and, to some, that's SATisfying) complexity of it's own. thanks Tulsa.

With all due respect to the previous reviewer, if you're dropping a rich Osso Buco over polenta, you do not need more flavor. This is the best creamy polenta recipe I've found.

When you do it Italian style you want to use Chicken stock at the very least. Another improvement is to saute many cloves of garlic in olive oil to use as the base before adding the water and polenta. Finally, you can add some red pepper flakes and a second robust grated cheese - doubling the amount of cheese. It browns better.

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I've made this several times. It's a great blueprint and jumping off point for using in other dishes. For those criticizing it, remember: not everyone has cooked this before. Cooking is about learning!

@EOCONOR8 - Math is your friend. you can scale this recipe up or down readily - it's a 3:1 ratio of water to polenta w a 1/2 c of parmesan per cup of cornmeal used. I give it only 2 forks for lack of imagination - I've made loads of variations of this recipe - most involve using broth along with water (which brings extra flavour to the party) and "dressing" the cooked polenta with a couple knobs of grass-fed butter, a few glugs of your favourite, high-quality finishing olive oil, fresh (or in a pinch, dried) herbs like basil, oregano or even rosemary depending on what it's being paired with or additional cheeses. soft and creamy or fine grind for hard cheeses, (once removed from the heat) or after you've served the first night's portion, cubes/crumbles and maybe some thin-sliced sun-dried tomatoes or artichoke hearts before smoothing into a pan to firm up for enjoyment as a firmer, baked or fried cake, crouton or slab in the next night's dinner.

I would love to be able scale the recipe.

Easy to make recipe but could be improved upon. Growing up in France, my Spanish grandmama cooked polenta with Craime Fraîche and gruyere cheese. I would suggest spreading the cooked polenta in an oven ready pan. In a bowl Mix Craime Fraiche with grounded gruyère cheese, cover the polenta with mixture. Bake in the oven until cheese mixture is slightly brown. Voilà!!

Recipe Summary

  • 1 quart milk
  • 1 quart water
  • 1 stick unsalted butter
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1 tablespoon chopped rosemary
  • 2 cups polenta, not instant (12 ounces)
  • 2 large eggs
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 1/2 cups heavy cream

Oil a 12-by-15-inch rimmed baking sheet. In a saucepan, bring the milk, water and butter to a boil. Add the salt and rosemary. Gradually whisk in the polenta until smooth. Bring to a simmer, whisking, until thickened. Cook over low heat for 15 minutes, stirring. Remove from the heat and let cool for 10 minutes, stirring occasionally.

Whisk the eggs into the polenta, one at a time, then whisk in 1 cup of the Parmesan cheese. Spread the polenta on the prepared baking sheet in an even layer. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

Preheat the oven to 400°. Lightly butter a 15-by-10-inch baking dish. Cut the polenta into 2-inch squares. Arrange the squares in the prepared baking dish in a single layer, overlapping them slightly. Pour the cream over the polenta and sprinkle the remaining 1/2 cup of Parmesan on top. Bake for 40 minutes, or until puffed and golden. Let stand for 10 to 15 minutes before serving.

Creamy Parmesan Sour Cream Polenta

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Here’s a versatile little dish works equally well as a delicious main or a sumptuous side. Polenta is simmered in equal amounts milk and water, and melded with melty Parmesan cheese, tangy sour cream, and rich butter. All of these ingredients team up to create a lush, creamy consistency.

This creamy polenta recipe makes for a super-satisfying meal simply when sprinkled with a few chopped scallions or topped more heartily with grilled squash, steamed broccoli, or sauteed mushrooms. We also love it as an easy substitute for mashed potatoes: it’s the perfect base for pot roast or stew. When we make this in our house, it’s often a side for my carnivorous guy and a main for me, and we both feel like we got the better part of the deal.

In fact, this stuff is so wonderfully creamy, I almost named it “Uber Creamy Parmesan Sour Cream Polenta,” but then I had a tartlet moment with the word “uber.” You know, that episode of Friends? “Tartlet … tartlet … the word has lost all meaning!”

Note: We use Bob’s Red Mill Corn Grits Polenta for this recipe. I thought it was important to mention the specific type of polenta we start with because quite honestly, I had always thought grits and polenta were different things, but perhaps not (can anyone enlighten me?)

Creamy Baked Parmesan Polenta

A big dish of creamy polenta is the perfect choice for cold, wintery days, topped with your favorite tomato sauce or a spoonful of slow cooked stew. My family loves polenta, but the traditional way of cooking it on the stovetop is a bit fussy, and requires about 45 minutes and LOTS of stirring. Because of the effort involved, I honestly do not cook polenta that often. I recently began to bake my polenta in the oven and find it a much easier way to prepare it, and although it still takes a minimum of 45 minutes to cook, it requires only one or two stirrings and you end up with the same creamy polenta that you would if you cooked it on the stove. If you have invited Nonna for dinner, she will not even notice that the polenta was baked instead of carefully cooked on the stove, though she might not approve of this less than traditional preparation method so I would keep that to yourself!

Polenta is so versatile, so do not simply look at it and think “mushy cornmeal”. My family actually prefers it spooned soft into a bowl and topped with a flavorful tomato sauce and a sprinkling of grated Parmesan cheese, but you can cool the polenta on a baking sheet until firm and then cut it into pieces and fry or grill it as a side dish, or cut the polenta (once cooled) into layers and create a lasagna type of dish using meat, sauce, and cheese which is also very tasty.

Although I chose to use grated Parmesan in this version, you can replace the Parmesan with Gorgonzola, or even goat cheese, or skip the cheese and simply leave the polenta simple. A spoonful of polenta makes a great side dish or platform for stews or braised meats, and is a great alternative to mashed potatoes or rice.

There are varieties of “instant” polenta on the market, but I really prefer the texture of the longer cooking polenta, and when you bake it as this recipe does, it is almost effortless. You can use any medium grain cornmeal to make polenta, although for this recipe I used Bob’s Red Mill Stone Ground 100% Whole Grain, Medium Grind cornmeal which I found took a little longer to bake than regular cornmeal.