Giada De Laurentiis' Cheesy Polenta
Giada De Laurentiis' Cheesy Polenta is a medium Italian recipe that serves 4. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 10 min | Cook: 24 min | Total: 44 min
Cost: $6.07 total, $1.52 per serving
Ingredients
- 9 cups Water (boiling)
- 2.5 cups Coarse Cornmeal (coarse grind, also called polenta)
- 1 teaspoon Salt (to season the water)
- 1.5 cups Whole Milk (room temperature)
- 1.5 cups Parmesan Cheese (freshly grated)
- 4 tablespoons Unsalted Butter (room temperature, cut into cubes)
- 2 tablespoons Fresh Parsley (chopped)
Instructions
Boil Water and Season
In a large saucepan, bring 9 cups of water to a rolling boil. Add 1 teaspoon of salt and give it a quick stir.
Time: PT5M
Incorporate Cornmeal
Gradually whisk in 2½ cups of coarse cornmeal, stirring constantly to avoid lumps. Reduce heat to a gentle simmer and continue stirring until the mixture thickens and the cornmeal absorbs most of the liquid.
Time: PT12M
Loosen with Milk
When the polenta is thick and creamy, slowly pour in 1½ cups of room‑temperature whole milk while stirring to loosen the texture.
Time: PT2M
Finish with Cheese, Butter, and Parsley
Reduce the heat to low. Add 1½ cups of freshly grated Parmesan cheese, 4 tablespoons of room‑temperature butter, and 2 tablespoons of chopped parsley. Stir until the cheese and butter melt completely and the polenta is glossy.
Time: PT5M
Serve
Remove from heat, spoon the creamy polenta onto plates or a serving dish, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy, Corn
Ingredient Substitutions
- Instead of Coarse Cornmeal: Fine cornmeal (will be smoother), Instant polenta (adjust liquid ratio)
- Instead of Salt: Kosher salt, Sea salt
- Instead of Whole Milk: 2% milk, Unsweetened almond milk, Soy milk
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Unsalted Butter: Margarine, Plant-based butter
- Instead of Fresh Parsley: Dried parsley (1 tsp), Fresh basil (for a different flavor)
Equipment Needed
- Large Saucepan
- Wooden Spoon
- Measuring Cups
- Box Grater
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Gradually whisk in the cornmeal while stirring constantly to avoid lumps.
- Maintain low heat when melting cheese and butter to keep the polenta smooth.
Chef Tips from the Video
- Use a heavy‑bottomed saucepan to distribute heat evenly and prevent scorching.
- Freshly grated Parmesan melts more smoothly than pre‑grated packaged cheese.
- For extra flavor, toast the cornmeal in a dry pan for 2 minutes before adding to the water.
Troubleshooting
Polenta is lumpy.
Whisk the cornmeal in a thin stream while stirring vigorously; if lumps form, use an immersion blender to smooth.
Polenta becomes too thick and dry.
Stir in additional warm milk, a tablespoon at a time, until the desired creamy consistency returns.
Cheese separates and looks oily.
Reduce the heat to low and add the cheese gradually, stirring constantly.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of milk.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw in the refrigerator and reheat with added liquid.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Polenta can be made a day ahead; reheat over low heat with a splash of milk to restore creaminess.
- Portion into individual servings and freeze for quick meals.
Frequently Asked Questions
What is the cultural significance and history of polenta in Italian cuisine?
Polenta originated as a staple food for peasants in Northern Italy, made from ground corn introduced in the 16th century. Over time it evolved from a simple porridge to a versatile dish served in restaurants, often paired with rich sauces, cheeses, and meats.
What are the traditional regional variations of polenta in Italy?
In the Alpine regions, polenta is often served firm, sliced, and grilled or fried. In the Veneto and Lombardy areas, it is commonly cooked creamy and finished with butter and cheese, similar to this recipe. Some southern regions add tomato sauce or seafood.
How is creamy Parmesan polenta traditionally served in Northern Italy?
It is typically ladled hot onto plates and served as a side to braised meats, sausage, or mushroom ragù. Fresh herbs like parsley or sage are sprinkled on top for brightness.
During which occasions or celebrations is polenta traditionally featured in Italian culture?
Polenta appears at rustic family gatherings, harvest festivals, and as a comforting winter dish. It is also served during holiday meals in the north, especially when paired with hearty stews.
What authentic ingredients are essential for traditional creamy Parmesan polenta?
Traditional creamy polenta relies on coarse cornmeal, whole milk, butter, and freshly grated Parmesan or Pecorino Romano. Salt and fresh herbs like parsley are added for flavor, but the core ingredients remain simple.
What other Italian dishes pair well with creamy Parmesan polenta?
Rich braised meats such as osso buco, braised short ribs, or pork shoulder, as well as mushroom ragù, sausage and peppers, and grilled fish complement the creamy texture of polenta.
How has creamy polenta evolved in modern American cooking?
American chefs have embraced polenta as a versatile canvas, often adding ingredients like roasted garlic, herbs, or cheese blends. It is now served both as a side and as a base for toppings like sautéed vegetables or poached eggs.
What are the most common mistakes to avoid when making creamy Parmesan polenta?
Common errors include adding the cornmeal too quickly, which creates lumps, and cooking over high heat, which can cause the cheese to separate. Also, neglecting to stir continuously leads to scorching at the bottom.
Why does this recipe use whole milk and butter instead of just water for a creamy texture?
Whole milk and butter add fat and protein, creating a richer mouthfeel and helping the cheese melt smoothly. Water alone would produce a leaner, more porridge‑like texture lacking the luxurious creaminess.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary education, featuring both professional chefs and home cooks across many cuisines.
How does the YouTube channel Food Network's approach to Italian cooking differ from other cooking channels?
Food Network often blends classic Italian techniques with modern twists, emphasizing clear step‑by‑step visuals and chef commentary, whereas many niche channels focus solely on traditional methods or regional specialties.
Last updated: August 30, 2026
