Simple Homemade Creamy Garlic Parmesan Polenta

January 15, 2025

Get ready to cozy up with a bowl of pure comfort! This creamy garlic Parmesan polenta is silky, cheesy, and oh-so-easy to make. Whether it’s a hearty side or the star of your meal, this recipe will have you coming back for seconds—and you’ll love how simple it is to whip up! Let’s cook!

5.0 out of 5 (2 ratings)

Have you ever had one of those days where all you want to do is wrap yourself in a blanket, watch your favorite shows, and dive into a bowl of something warm and comforting? Well, let me introduce you to your new best friend: creamy garlic Parmesan polenta! This dish is everything you love about cozy comfort food—it’s silky, cheesy, and so simple that even on your busiest days, you can whip it up in no time. Whether you’re pairing it with something hearty or simply enjoying it by the spoonful, this polenta is a hug in a bowl!

Simple Homemade Creamy Garlic Parmesan Polenta Recipe

What makes this creamy garlic Parmesan polenta stand out is its magical trifecta of flavors. First, there’s the creamy texture that feels like a cloud. Then, the garlic enters with its savory, almost nutty depth. Finally—oh, cue the music!—the Parmesan brings that salty, cheesy goodness that everyone loves. You don’t need a ton of fancy ingredients here; we’re talking stone-ground cornmeal, milk, butter, garlic, and Parmesan. The key to its creamy perfection is in the cooking process—slow and steady is the name of the game, my friends!

Speaking of that slow and steady cooking technique, here’s a tip: stir like your life depends on it (okay, not really, but you get the idea). Polenta has a habit of sticking to the bottom of the pan if you’re not paying attention, so keep an eye on it and give it some love with a good stir every few minutes. Also, don’t be shy about adjusting the liquid while it’s cooking. Polenta is forgiving and flexible; if it’s looking a little too thick, just add more milk or water until it’s luxuriously smooth. Your arm might get a mini workout, but trust me, it’s worth it!

Ready to dig in? Serve your polenta as a rich side to braised short ribs or roasted vegetables, or let it shine all on its own with a drizzle of olive oil and a sprinkle of fresh herbs. You can even get creative with mix-ins—try roasted garlic, sautéed mushrooms, or a dollop of marinara for an Italian twist. It's also a fantastic base for grilled shrimp or a poached egg if you’re looking to dress it up. Try this recipe just once, and I promise it’ll be on regular rotation in your kitchen. Who knew comfort could be this cheesy and delicious?

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Prep Time

10 minutes

Cook Time

25 minutes

Servings

4 servings

Cuisine

Italian

Ingredients

•4 cups water
•1 cup cornmeal or polenta
•1 cup whole milk
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•2 tablespoons unsalted butter
•1/4 cup grated Parmesan cheese
•2 cloves garlic, minced
•1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1
In a medium saucepan, bring 4 cups of water to a boil over medium heat. Add the salt to the water.
2
Gradually whisk in the cornmeal or polenta in a steady stream to avoid clumping, then reduce the heat to low.
3
Simmer the mixture, stirring constantly with a wooden spoon, for about 15-20 minutes until thickened and smooth.
4
Add the milk and minced garlic, stirring to combine thoroughly. Cook for an additional 5 minutes on low heat.
5
Remove the saucepan from heat and stir in butter and grated Parmesan cheese until fully melted and incorporated.
6
Season with black pepper to taste and adjust salt if necessary.
7
Spoon the creamy polenta into serving bowls or plates. Optionally garnish with fresh parsley and more Parmesan cheese.

Nutrition Information

Calories

200 calories per serving

Protein

Carbs

28g

Fat

Frequently Asked Questions

Q: Can I use instant polenta instead of regular cornmeal or polenta?

A: Yes, you can use instant polenta, which cooks much faster—usually in about 3-5 minutes. Follow the package instructions for liquid-to-polenta ratios, but you can still add the milk, garlic, butter, and Parmesan as directed in the recipe for flavor.

Q: What can I substitute for whole milk if I need a dairy-free version?

A: You can substitute the whole milk with unsweetened almond milk, oat milk, or coconut milk for a dairy-free version. Note that the flavor will slightly differ depending on the type of milk alternative used.

Q: My polenta turned out lumpy. How can I fix it?

A: If your polenta is lumpy, try whisking it vigorously with a balloon whisk while it's still on the stovetop. Adding a little more warm water or milk can also help smooth out the texture. To prevent lumps in the future, make sure to whisk constantly when sprinkling the cornmeal into the boiling water.

Q: Can I make this ahead of time?

A: Yes, you can make this polenta ahead of time. Allow it to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. To reheat, add a splash of milk or water and warm it on the stovetop over low heat, stirring frequently until creamy.

Q: How can I store and reheat leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the polenta in a saucepan over low heat, adding a little milk or water to loosen it up. Stir frequently until heated through and smooth.

Q: Can I use a different cheese instead of Parmesan?

A: Yes, you can substitute Parmesan with Pecorino Romano, Asiago, or even sharp cheddar for a different flavor profile. Make sure the cheese you choose is finely grated to ensure it melts evenly into the polenta.

Q: What are some serving suggestions for this polenta?

A: This polenta pairs well with roasted vegetables, grilled meats, or sautéed mushrooms. You can also serve it as a base for stews or braised dishes. For a lighter option, top with a fried egg and a sprinkle of fresh herbs.

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