Creamy Parmesan Polenta
Smooth and creamy Parmesan polenta made with cornmeal, butter, and broth. Perfect comforting side dish.
Ingredients
- 1 cup coarse yellow cornmeal polenta
- 4 cups chicken or vegetable broth
- 1 cup water
- 3 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a medium saucepan, bring broth and water to a gentle boil over medium heat. Slowly whisk in cornmeal in a steady stream to prevent clumping. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thickened and smooth. Remove from heat and stir in butter, Parmesan cheese, salt, and black pepper until fully combined and creamy. Serve immediately while warm.
Notes
Whisk cornmeal gradually to avoid lumps. Stir frequently to prevent sticking. If polenta thickens too much when reheating, add a splash of broth or milk to restore creaminess. Store leftovers in the refrigerator for up to 4 days.