Creamy Parmesan Polenta makes the perfect side dish to any meal. The recipe is so simple, I really just follow the recipe on the bag of Polenta, and in 20 minutes, I have a creamy, cheesy side dish that makes the perfect addition to any Italian meal. Serve polenta instead of mashed potatoes or use it as the base of your tacos next Taco Tuesday. However you make Polenta, whether if it’s with Parmesan cheese or if it’s with shredded cheddar, this is one of the easiest side dishes you’ll ever make!
Anthony loves Polenta, and we even like to save the leftovers to fry up as polenta cakes, and make an easy appetizer for another meal. Polenta is a very cheap ingredient, and if you use
homemade chicken stock that you’ve made with leftover chicken bones, this side dish will cost you virtually nothing. Corn meal costs around $2 for 5 lbs at Walmart, making this a very budget-friendly recipe.
To make this recipe, I really just followed the directions on the bag and that’s it, dinner was done!
2 cups polenta
1 tsp salt
1/2 tsp black pepper
6 cups water or homemade chicken stock
1/3 cup finely grated parmesan cheese
3 tbsp butter
2 tbsp half and half or milk
In a large deep pot, over high heat, bring chicken stock or water to a boil.
Gradually stir in polenta and spices.
Reduce heat and simmer, gently stirring every couple minutes to prevent sticking until polenta is thick – about 30 minutes. **Use a longer handled spoon to stir in polenta as it tends to pop and bubble when added to boiling water, and that can hurt.
Remove from heat and stir in 3 tbsp butter, cream and parmesan cheese. Let sit 5 minutes before serving. Top with extra parmesan cheese, if desired.
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