How to Make Polenta

5 from 11 ratings

This Cheesy Parmesan polenta is a creamy and hearty healthy side dish made from coarsely ground cornmeal and freshly grated Parmesan cheese. Instructions for instant quick cook polenta or regular, right on the stove.

Prep Time5

Cook Time8 25

Total Time8 30

Course: Side Dish

Cuisine: Mexican

Keyword: Polenta

Servings:

Calories: 247kcal

Author: Becca Ludlum

Equipment

Le Creuset Cast Iron Pot
Measuring Cups

Ingredients

3 cups water
1 cup polenta dry, regular or instant
½ cup parmesan cheese grated
2 tbsp butter

US Customary - Metric

Instructions

Bring 3 cups of water to a boil. 3 cups water
Reduce the heat the medium-high and whisk in polenta. 1 cup polenta
Allow the polenta to simmer, stirring occasionally. Allow polenta to cook 3-5 minutes for instant and 25-30 minutes for cornmeal.
Once the grains are tender and the liquid has been absorbed, remove your pan from heat and stir in Parmesan cheese and butter. 1/2 cup parmesan cheese 2 tbsp butter
Serve immediately or store in the refrigerator for up to 2 days.

Notes

Add salt and pepper to taste.
Be sure and buy a quality Parmesan cheese and grate it yourself. Cheese that is already grated is coated to prevent it from sticking. This coating will prevent your polenta from having a smooth texture.
To save time use instant polenta.
For extra flavor replace the water with chicken stock.
For creamier polenta replace the water with milk.
You’ll know your polenta is done cooking when the grains are tender and it is easy to pour. If there is a lot of liquid it needs to cook longer. If your polenta is thick and cannot be poured stir in 1/2 cup of water.

Weight Watchers: 7 2025 Plan Points | 7 2023 Points | 8 Blue Plan Points | 8 Green Plan Points | 8 Purple Plan Points with reduced fat parmesan and light butter.

21 Day Fix: For the entire recipe: 4 Yellow Containers, 2 Blue Containers, 6 Teaspoons. Per serving (recipe makes 4): 1 Yellow Container, 1/2 Blue Container, 1 1/2 Teaspoons.

Nutrition