Creamy Polenta with Parmigiano-Reggiano

A creamy polenta side dish with a subtle flavor of Parmigiano-Reggiano. Super easy to make with tons of flavor!

Creamy Polenta with Parmigiano-Reggiano

This Creamy Polenta with Parmigiano-Reggiano is a great substitute for rice or mashed potatoes. Polenta is a good choice if you are looking to lose weight as it is really low in carbs.

If you are really interested in its health benefits, I would suggest this wonderful article on the health benefits of Polenta.

Regardless of the nutritional benefits of polenta, I personally really like the flavor and texture of it.

I realize this polenta recipe is pretty basic but I can assure you that there are some pretty awesome flavorful polenta recipes out there.

I plan on experimenting with polenta and sharing my findings here on my blog with you!

Creamy Polenta with Parmigiano-Reggiano

Never heard of Polenta and curious what it is? It’s basically boiled cornmeal which is ground yellow or white dried corn.

An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.

You will need the following ingredients to make this Creamy Polenta with Parmigiano-Reggiano recipe (see recipe card for quantities): Low Sodium Chicken Broth, Salt, Polenta, Unsalted Butter, Parmigiano-Reggiano Cheese.

  1. Bring the chicken broth and salt to a boil in a large saucepan; pour polenta slowly into boiling broth, whisking constantly until all polenta is stirred in and there are no lumps.
  2. Reduce heat to low and simmer, whisking often until polenta starts to thicken, about 5 minutes. The polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When the polenta is too thick to whisk, stir with a wooden spoon. The polenta is ready when the texture is creamy and the individual grains are tender.
  3. Turn off the heat and gently stir 2 tablespoons of the butter into the polenta until the butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until the cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with the remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Printable Recipe Card

Creamy Polenta with Parmigiano-Reggiano

Creamy Polenta with Parmigiano-Reggiano

A creamy polenta side dish with a subtle flavor of Parmigiano-Reggiano. Super easy to make with tons of flavor!
5 from 2 votes
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 272 kcal

Equipment

  • Saucepan

Ingredients
 

  • 4 cups Low Sodium Chicken Broth
  • 1 Tsp Salt
  • 1 cup Polenta
  • 3 Tbsp Unsalted Butter, divided
  • ½ Cup Parmigiano-Reggiano Cheese, freshly grated

Instructions
 

  • Bring the chicken broth and salt to a boil in a large saucepan; pour polenta slowly into boiling broth, whisking constantly until all polenta is stirred in and there are no lumps.
  • Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  • Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Notes

You can substitute the Parmigiano-Reggiano Cheese for regular Parmesan Cheese.

Nutrition

Calories: 272kcalCarbohydrates: 32gProtein: 8gFat: 12gSaturated Fat: 8gCholesterol: 31mgSodium: 869mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 445IUCalcium: 158mgIron: 0.5mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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2 Comments

  1. Skylar says:

    Is polenta just cornmeal?

    1. Yes it is! Often a combination of yellow and white ground dried corn. Thanks for asking!

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