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Creamy and fragrant with just the right punch of pepper, this garlic Parmesan polenta is what cozy nights are made for. Whether you crave a comforting side or a stand-alone bowl, this recipe transforms humble pantry ingredients into spoonable bliss with a little patience and a generous shower of cheese.
My first taste of homemade polenta came from my aunt’s kitchen where I learned that good food does not need to be fussy. The aroma of garlic mingling with butter always takes me back.
Ingredients
- Cornmeal: Gives body and rustic character to the dish. Choose medium or coarse ground for the best texture
- Vegetable or chicken broth: Infuses each bite with savory depth. Use homemade or low-sodium storebought for clean flavor
- Fresh garlic: Injects warmth and complexity. Mince it fine for even distribution
- Butter: Adds richness that makes the polenta luscious. Try to use good quality butter for a silkier finish
- Parmesan cheese: Brings saltiness and nutty aroma. Grate fresh from a wedge for maximum flavor
- Salt: Essential for balance. Taste as you go
- Black pepper: Wakes everything up. Use freshly cracked for peppery brightness
- Chopped parsley: Provides a fresh herbal note. Brightens up the final dish
Instructions
- Bring the Broth to a Boil:
- Pour broth into a roomy saucepan and set it over medium high heat. Wait for a gentle simmer to keep the flavors clear and avoid reduction
- Add Garlic:
- Once your broth is bubbling add in the minced garlic. Cook it briefly for about a minute. Stir to keep it from browning. This step infuses your base with garlicky fragrance
- Whisk in Cornmeal:
- Pour cornmeal in a steady stream as you whisk constantly. Drop the heat to low and keep whisking for the smoothest blend. This prevents any pesky lumps and creates the foundation for creaminess
- Cook the Polenta:
- Let the mixture simmer gently as you continue stirring every couple minutes. Use a wooden spoon to scrape the pot’s sides. The polenta will thicken after about twenty minutes and begin to pull away from the sides of the pan
- Finish with Butter and Cheese:
- Take the pan off the heat and add butter and grated Parmesan. Stir slowly so it fully melts in. Taste for salt and black pepper. Adjust until the balance feels just right
- Serve:
- Spoon your creamy polenta into warm bowls. Finish with a sprinkle of chopped parsley if you like for color and a little freshness
Parmesan is truly my favorite part of this polenta. Its nutty flavor stands up to the garlic and makes the texture extra silky. Pouring in the cheese is always my daughter’s favorite kitchen job and she insists on adding a little extra on her portion.
Storage Tips
Leftover polenta keeps best in the fridge in a tightly sealed container for up to four days. I like to press plastic wrap right onto the surface to prevent a skin from forming. When reheating add a splash of broth or milk and stir gently to bring back that soft and creamy consistency.
Ingredient Substitutions
Swap out Parmesan for Pecorino or aged Asiago for a bolder finish. If you only have water on hand boost flavor with a pinch of dried herbs or nutritional yeast. Unsalted butter works but add a bit more salt to taste.
Serving Suggestions
Top with sautéed mushrooms roasted tomatoes or savory braised meats. Sometimes I pour over a quick pan sauce from lemon and butter for a sharp and bright twist. Crispy fried eggs also make it a meal.
Cultural and Historical Context
Polenta has roots deep in northern Italian kitchens where it was once peasant food and now graces elegant restaurant tables. It remains a staple because of its versatility and its soothing effect on any chilly evening.
Seasonal Adaptations
Finish with grated nutmeg in winter for warmth. Stir in fresh corn kernels or basil in summer. Garnish with roasted pumpkin seeds in autumn.
Success Stories
Friends who had never tried polenta before now request this version for every potluck. My family likes to pile it high in bowls with roast chicken on top and even turn leftovers into crispy cakes the next day.
Freezer Meal Conversion
Spread cooled polenta in a greased baking dish and freeze in slabs. Once solid cut portions reheat gently with broth or crisp in a skillet for golden polenta fries. This method ensures a homemade meal even on your busy nights.
This comforting polenta is pure creamy spoonfuls and customizable for any season. Keep your ingredients simple and let patience and cheese work their magic.
Common Recipe Questions
- → Can I use water instead of broth for polenta?
Yes, water can be used, but broth adds more depth and savory flavor to the finished dish.
- → How do I prevent lumps when cooking polenta?
Gradually whisk the cornmeal into the boiling liquid while stirring constantly to ensure a smooth consistency.
- → What can I substitute for Parmesan cheese?
Pecorino Romano or Asiago both provide a sharp, salty flavor similar to Parmesan for this preparation.
- → Can I make polenta ahead of time?
Yes, prepare in advance and reheat gently on the stove, adding a splash of broth or water to restore creaminess.
- → Is it possible to make the polenta dairy-free?
Replace butter with olive oil and skip or use a plant-based cheese alternative for a dairy-free option.