Dinner Recipe: Creamy Polenta with Parmigiano Reggiano

Serves 4 | Prep 5 min | Cook 30–40 min

Ingredients:
- 1 cup (160 g) cornmeal or polenta
- 4 cups (950 ml) water or stock
- 1 tsp fine sea salt
- 3 tbsp unsalted butter
- 3/4 cup (60–75 g) freshly grated Parmigiano Reggiano
- Black pepper, to taste
- Extra-virgin olive oil, optional

Method:
1. Bring water or stock to a simmer and add salt.
2. Gradually whisk in cornmeal.
3. Cook over low heat for 30–40 minutes, stirring frequently until tender and creamy.
4. Remove from heat and stir in butter and Parmigiano Reggiano.
5. Season with pepper, loosen with hot liquid if needed, and serve immediately.

What to Serve with Creamy Polenta

Creamy polenta is wonderfully adaptable and pairs beautifully with a variety of dishes.

• Sautéed mushrooms: Cook mushrooms with olive oil, garlic, thyme, and a little butter for an earthy, savory topping.
• Braised short ribs: The soft, buttery polenta makes a perfect base for tender meat and rich braising juices.
• Roasted vegetables: Try roasted cherry tomatoes, zucchini, eggplant, or seasonal root vegetables.
• Italian sausage and tomato sauce: A spoonful of slow-simmered tomato sauce and savory sausage turns this side dish into a satisfying main course.
• Simple greens: Serve alongside garlicky spinach, Swiss chard, or broccoli rabe for a balanced meal.

Variations to Try

Extra-cheesy polenta: Add a little more Parmigiano Reggiano for a richer, more pronounced cheese flavor.

Herb-infused polenta: Stir in finely chopped fresh thyme, rosemary, or parsley just before serving.

Creamier polenta: Replace up to 1 cup of the cooking water with milk or add a splash of warm milk at the end.

Garlic polenta: Gently sauté one minced garlic clove in the butter before stirring it into the cooked polenta.

Frequently Asked Questions

Can I make polenta ahead of time?

Polenta is best served immediately, when it is soft and creamy. If making it ahead, keep it warm over very low heat and stir in additional hot water or stock as needed. It will continue to thicken as it sits.

How do I store leftover polenta?

Allow leftovers to cool, then transfer them to an airtight container and refrigerate for up to 3–4 days. Reheat gently in a saucepan with a splash of water, milk, or stock, stirring until creamy again.

Can I use Parmesan instead of Parmigiano Reggiano?

Yes, but authentic Parmigiano Reggiano is especially lovely here because of its complex, nutty flavor and crystalline texture. For the best result, buy a wedge and grate it just before using.

Is polenta the same as grits?

They are similar in that both are made from ground corn, but they traditionally use different types of corn and have distinct textures and flavors. Polenta is commonly associated with Italian cuisine, while grits are a staple of the A