Creamy Parmesan Polenta with Thyme. https://littleferrarokitchen.com/creamy-parmesan-polenta/
Creamy Parmesan Polenta with Thyme. https://littleferrarokitchen.com/creamy-parmesan-polenta/ is a easy Italian recipe that serves 4. 250 calories per serving. Recipe by Samantha Ferraro on YouTube.
Prep: 7 min | Cook: 29 min | Total: 44 min
Cost: $4.60 total, $1.15 per serving
Ingredients
- 2 tbsp Olive Oil (extra-virgin, for sautéing)
- 2 tbsp Unsalted Butter (cut into cubes)
- 1 small Shallot (finely chopped (about 2 tbsp))
- 2 cloves Garlic (minced)
- 4 cups Chicken Stock (low-sodium; can use vegetable stock for vegetarian version)
- 1 cup Polenta (coarse cornmeal, medium grind)
- 0.5 cup Parmigiano Reggiano (freshly grated)
- 0.25 cup Heavy Cream (chilled)
- to taste Salt (kosher or sea salt)
- to taste Black Pepper (freshly ground)
Instructions
Melt Oil and Butter
Place the saucepan over medium heat and add the olive oil and butter. Stir until the butter is fully melted and the mixture is shimmering.
Time: PT2M
Temperature: medium
Sauté Shallots and Garlic
Add the chopped shallot and minced garlic to the pot. Cook, stirring frequently, until they become lightly golden and translucent.
Time: PT3M
Temperature: medium
Add Stock and Bring to a Boil
Pour in the 4 cups of stock, increase the heat, and bring the mixture to a rolling boil.
Time: PT5M
Temperature: high
Whisk in Polenta
Gradually sprinkle the 1 cup of polenta into the boiling stock while whisking continuously to prevent lumps.
Time: PT5M
Temperature: medium‑high
Simmer Until Thickened
Reduce the heat to low and let the polenta simmer, stirring occasionally, for about 10 minutes or until it thickens and pulls away from the sides of the pan.
Time: PT10M
Temperature: low
Finish with Cheese and Cream
Remove the pan from heat. Stir in the grated Parmigiano Reggiano and the heavy cream until fully incorporated and the polenta is glossy.
Time: PT2M
Season and Serve
Taste and season with salt and freshly ground black pepper. Spoon the creamy polenta onto plates and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Unsalted Butter: margarine, ghee
- Instead of Shallot: yellow onion, white onion
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Chicken Stock: vegetable broth, water with bouillon cube
- Instead of Polenta: fine cornmeal, instant polenta (adjust liquid)
- Instead of Parmigiano Reggiano: Pecorino Romano, Grana Padano
- Instead of Heavy Cream: half-and-half (less rich), milk + butter
Equipment Needed
- Large Saucepan
- Whisk
- Wooden Spoon
- Measuring Cup
- Grater
- Chef's Knife
- Cutting Board
Critical Steps — Do Not Skip
- Whisk the polenta continuously while adding it to the boiling stock to avoid lumps.
- Add the heavy cream off the heat to prevent curdling.
Chef Tips from the Video
- Use freshly grated Parmigiano Reggiano for the best flavor and melt.
- Finish with a tiny knob of butter for an extra glossy finish.
Troubleshooting
Polenta is grainy or lumpy.
Whisk more vigorously while adding the polenta and ensure the stock is at a rolling boil before incorporation.
Polenta becomes too thick and dry.
Add a splash of warm stock or water and stir until the desired consistency returns.
Cream curdles when added.
Remove the pan from heat before stirring in the cream; if curdling occurs, whisk in a little extra warm stock first.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of stock or water.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and reheat as above.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Cool the polenta completely before refrigerating; it will firm up and be easier to slice if desired.
- When reheating, add a little extra stock or water and stir over low heat to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of creamy polenta in Italian cuisine?
Polenta has been a staple in Northern Italy for centuries, originally a peasant food made from coarse cornmeal. Over time, it evolved into a versatile side dish, and adding butter, cheese, and cream creates the rich version enjoyed today.
What are the traditional regional variations of polenta in Northern Italy?
In the Veneto and Lombardy regions, polenta is often served soft with butter and cheese, while in Trentino‑Alto Adige it may be baked or grilled. Some areas add herbs, mushrooms, or sausage for heartier versions.
How is creamy polenta traditionally served in Italian households?
It is typically spooned onto a plate or shallow bowl and served alongside braised meats, roasted chicken, or sautéed greens. In some families, it is cooled, sliced, and then fried for a crispy texture.
What occasions or celebrations is creamy polenta associated with in Italian culture?
Polenta appears at everyday family meals but also at festive gatherings such as harvest festivals and holiday feasts, especially when paired with rich meat dishes.
What other Italian dishes pair well with creamy polenta?
Creamy polenta complements braised short ribs, osso buco, roasted chicken thighs, sautéed broccoli rabe, and mushroom ragù, providing a comforting base for savory sauces.
What makes creamy polenta special or unique in Italian cuisine?
The combination of cornmeal’s earthy texture with butter, Parmesan, and heavy cream creates a velvety mouthfeel that is both rustic and luxurious, showcasing the Italian skill of turning simple ingredients into a refined side.
What are the most common mistakes to avoid when making creamy polenta?
Common errors include adding the polenta to cold liquid, not whisking continuously, and cooking it at too high a heat, which can cause lumps or a gritty texture.
Why does this creamy polenta recipe use heavy cream instead of milk?
Heavy cream adds a higher fat content, giving the polenta its signature silkiness and richer flavor that milk alone cannot achieve.
Can I make creamy polenta ahead of time and how should I store it?
Yes, let it cool, then refrigerate in an airtight container for up to three days. Reheat gently over low heat, adding a splash of stock or water to restore its creamy consistency.
What does the YouTube channel Samantha Ferraro specialize in?
The YouTube channel Samantha Ferraro focuses on approachable home‑cooking tutorials, emphasizing comfort food classics, quick weeknight meals, and step‑by‑step techniques for home cooks of all skill levels.
How does the YouTube channel Samantha Ferraro's approach to Italian cooking differ from other Italian cooking channels?
Samantha Ferraro blends traditional Italian flavors with modern, time‑saving shortcuts, often using pantry staples and clear visual cues, making classic dishes like creamy polenta accessible without sacrificing authenticity.
Last updated: September 2, 2026
