Creamy Polenta With Parmesan Cheese
CREAMY POLENTA WITH PARMESAN CHEESE is a easy Italian recipe that serves 4. 368 calories per serving. Recipe by Weekend at the Cottage on YouTube.
Prep: 5 min | Cook: 25 min | Total: 40 min
Cost: $7.39 total, $1.85 per serving
Ingredients
- 1 cup Cornmeal (fine, medium, or coarse grind)
- 1 teaspoon Garlic Powder
- 4 cups Water
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly ground)
- 0.25 cup Whipping Cream (35% fat)
- 4 tablespoons Unsalted Butter (cut into cubes)
- 1 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Flat‑Leaf Parsley (chopped, for garnish)
Instructions
Prepare dry ingredients
In a mixing bowl combine 1 cup cornmeal and 1 teaspoon garlic powder; stir to blend.
Time: PT2M
Boil water
Add 4 cups water and 2 teaspoons kosher salt to a medium saucepan. Bring to a rolling boil over high heat.
Time: PT5M
Incorporate cornmeal
Reduce heat to medium. Slowly whisk the cornmeal mixture into the boiling water in a steady stream, whisking continuously to avoid lumps.
Time: PT5M
Simmer polenta
Turn the heat down to low, add 1 teaspoon black pepper, switch to a wooden spoon and stir from the bottom of the pan. Cook for about 10 minutes until the mixture thickens, becomes creamy, and the cornmeal is soft and tender.
Time: PT10M
Add cream and butter
Remove the saucepan from heat. Stir in 1/4 cup whipping cream and 4 tablespoons butter until fully melted and incorporated.
Time: PT2M
Stir in Parmesan
Sprinkle 1 cup grated Parmesan cheese into the polenta and stir until the cheese melts completely.
Time: PT1M
Season and garnish
Taste and add extra salt or pepper if desired. Garnish with chopped flat‑leaf parsley and a sprinkle of extra Parmesan. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 368
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Cornmeal: Polenta (same product)
- Instead of Garlic Powder: 1 clove fresh garlic, minced
- Instead of Water: Chicken stock (non‑vegetarian)
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Whipping Cream (35% fat): Whole milk + extra butter
- Instead of Unsalted Butter: Margarine
- Instead of Parmesan Cheese: Pecorino Romano, Nutritional yeast (vegan)
- Instead of Flat‑Leaf Parsley: Fresh basil, Fresh cilantro
Equipment Needed
- Mixing Bowl
- Medium Saucepan
- Whisk
- Wooden Spoon
- Measuring Cups and Spoons
- Microplane Grater
- Chef's Knife
- Cutting Board
Critical Steps — Do Not Skip
- Boil water
- Incorporate cornmeal without lumps
- Simmer polenta to proper thickness
- Serve immediately to prevent firming
Chef Tips from the Video
- Use freshly grated Parmesan for the best melt and flavor.
- A splash of white wine can be added with the cream for an extra depth of flavor.
- Stirring from the bottom of the pan prevents scorching and ensures even cooking.
Troubleshooting
Polenta is lumpy.
Whisk the cornmeal in a steady stream while the water is boiling; if lumps form, use a hand blender to smooth.
Polenta becomes gritty or grainy.
Use fine or medium grind cornmeal and cook a little longer on low heat, stirring constantly.
Polenta is too thick and dry.
Add a splash of warm water, milk, or extra cream and stir until the desired consistency returns.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of milk or broth to loosen.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat with added liquid.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Polenta can be made up to 2 hours ahead; keep it warm over a low flame and stir occasionally.
- If it thickens too much, stir in a little milk or broth to restore creaminess before serving.
Frequently Asked Questions
What is the cultural significance and history of polenta in Italian cuisine?
Polenta has been a staple in Northern Italian cooking for centuries, originally a peasant dish made from coarse cornmeal. Over time it evolved into a versatile base for sauces, cheeses, and meats, and today it appears on both rustic and upscale menus.
What are the traditional regional variations of polenta in Italian cuisine?
In the Alpine regions of Lombardy and Veneto, polenta is often served soft with butter and cheese. In the Veneto plain, it may be grilled or fried after cooling. In Tuscany, it can be enriched with herbs or served with wild boar ragù.
How is authentic creamy polenta traditionally served in Northern Italy?
Traditionally, creamy polenta is ladled onto a warm plate, topped with a generous amount of grated Parmesan, a pat of butter, and sometimes fresh herbs. It is served hot as a side to braised meats, stews, or mushroom sauces.
What occasions or celebrations is polenta commonly associated with in Italian culture?
Polenta is a comfort food for everyday meals, but it also appears at harvest festivals and family gatherings in the north, where it may be paired with seasonal game or mushroom dishes.
What other Italian dishes pair well with creamy Parmesan polenta?
Rich braised short ribs, osso buco, mushroom ragù, and slow‑cooked pork shoulder complement the creamy texture and salty cheese of this polenta.
What makes this creamy polenta with Parmesan special in Italian side‑dish tradition?
The addition of whipping cream and extra butter creates an ultra‑rich, velvety texture that goes beyond the classic water‑only version, while the generous Parmesan adds a sharp, nutty flavor that highlights the cornmeal’s natural sweetness.
How has polenta evolved over time in Italian cuisine?
Originally a simple boiled cornmeal, modern polenta has been refined with dairy, cheese, herbs, and even wine. Chefs now experiment with flavored variations, such as truffle‑infused or pumpkin‑spiced polenta, reflecting contemporary tastes while honoring its humble roots.
What are the most common mistakes to avoid when making creamy polenta with Parmesan?
Common errors include adding the cornmeal too quickly, which creates lumps; cooking over too high heat, causing scorching; and letting the polenta sit too long, which makes it firm. Stir constantly, keep the heat low, and serve immediately.
Why does this recipe use whipping cream instead of milk for the finishing step?
Whipping cream adds both fat and richness, giving the polenta a silkier mouthfeel and helping the cheese melt smoothly. Milk would thin the mixture and reduce the luxurious texture the recipe aims for.
What does the YouTube channel Weekend at the Cottage specialize in?
The YouTube channel Weekend at the Cottage focuses on approachable, comfort‑food recipes that can be made with everyday ingredients, often highlighting rustic dishes and simple techniques for home cooks.
How does the YouTube channel Weekend at the Cottage's approach to Italian cooking differ from other Italian cooking channels?
Weekend at the Cottage emphasizes quick, family‑friendly versions of classic Italian dishes, using minimal equipment and straightforward steps, whereas many other Italian channels may focus on authentic regional techniques that require specialized tools or longer preparation times.
Last updated: September 2, 2026
