There’s nothing more comforting than a bowl of creamy, cheesy polenta.
This recipe transforms simple cornmeal into a rich and smooth dish with Parmesan, butter, and a touch of milk.
It’s easy to make and pairs beautifully with almost anything you serve on top.
Why You’ll Love This Recipe
This cheese polenta is rich, creamy, and full of savory flavor.
It makes the perfect base for hearty meats, roasted vegetables, or even enjoyed on its own.
Simple ingredients come together in under 30 minutes for a versatile dish.
It’s naturally gluten-free and a great alternative to pasta or rice.
What You’ll Need (Ingredient Highlights)
Coarse cornmeal forms the base, giving the dish its hearty texture.
Parmesan cheese adds a sharp, nutty flavor that melts beautifully.
Whole milk and butter make the polenta extra creamy and smooth.
Chicken broth deepens the flavor, while fresh herbs brighten the finish.
Pro Tips Before You Start
Whisk constantly at the beginning to avoid lumps.
Cook low and slow to let the polenta thicken properly.
Add cheese at the very end so it melts smoothly into the mixture.
If it gets too thick, whisk in a splash of warm milk or broth.
How to Make Cheese Polenta
Step 1 – Boil the liquid
Bring water or broth to a boil in a medium saucepan.
Step 2 – Season
Stir in salt to flavor the base.
Step 3 – Add the cornmeal
Slowly whisk in cornmeal while stirring to prevent lumps.
Step 4 – Lower the heat
Reduce heat and continue stirring to cook evenly.
Step 5 – Cook until thickened
Simmer for 20–25 minutes, stirring often, until creamy and pulling from the sides.
Step 6 – Add milk and butter
Stir in milk and butter until smooth and silky.
Step 7 – Stir in Parmesan
Fold in Parmesan cheese until fully melted.
Step 8 – Adjust seasoning
Taste and season with more salt and pepper, if needed.
Step 9 – Serve
Spoon into bowls and garnish with fresh herbs.
What to Serve Them With
Top with braised short ribs, beef stew, or roasted chicken.
Serve with sautéed mushrooms or roasted vegetables for a vegetarian option.
Enjoy with a simple tomato sauce for a rustic Italian feel.
Variations / Substitutions
Use Pecorino Romano instead of Parmesan for a sharper bite.
Add roasted garlic or caramelized onions for depth.
Make it dairy-free by swapping butter and milk with olive oil and almond milk.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stove with a splash of milk or broth to loosen.
Polenta can also be poured into a dish, chilled, and cut into squares for grilling or frying later.
FAQs
Can I use instant polenta instead of coarse cornmeal?
Yes, but it will cook much faster—around 5 minutes instead of 20.
Can I make polenta without cheese?
Absolutely, though it won’t be as rich; you can add olive oil for flavor.
What type of cheese works best besides Parmesan?
Cheddar, Gouda, or Fontina melt well and add great flavor.
How do I keep polenta from sticking to the pan?
Stir frequently and keep the heat low to prevent burning.
Can I make polenta ahead of time?
Yes, you can reheat with extra milk or broth to restore creaminess.
Can I freeze polenta?
Yes, let it set in a pan, slice into portions, and freeze for up to 2 months.
Why is my polenta lumpy?
It happens if cornmeal is added too quickly; whisking constantly helps.
Can I make polenta with water only?
Yes, but broth and milk add more flavor and creaminess.
How do I serve leftover polenta?
Chill, slice, and grill or pan-fry for crispy polenta cakes.
Is polenta gluten-free?
Yes, cornmeal is naturally gluten-free, making this a safe option.
Final Thoughts
Cheese polenta is creamy, comforting, and endlessly versatile.
It’s a dish you’ll turn to whenever you want something hearty yet simple.
With just a handful of ingredients, it transforms into a rich, flavorful base for endless meals.
