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Creamy Polenta with Garlic and Parmesan

This creamy polenta is a delightful side dish that combines the comforting flavors of garlic and Parmesan. Its velvety texture feels indulgent, making it a warm embrace for your palate. Ideal for anyone seeking a soft, flavorful addition to their meal.
Texture: Each bite is luxuriously creamy and tender, melting effortlessly in your mouth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Polenta
  • 1 cup cornmeal Use finely ground cornmeal for a smoother texture.
  • 4 cups water Use low-sodium broth for added flavor.
  • 1 cup heavy cream Enhances creaminess.
  • 1/2 cup Parmesan cheese, grated Use fresh cheese for best flavor.
  • 2 cloves garlic, minced Cook until fragrant for a rich taste.
  • 1 tablespoon butter Adds richness to the dish.
  • to taste salt and pepper Adjust according to preference.

Method
 

Cooking the Polenta
  1. In a medium saucepan, bring the water (or broth) to a gentle simmer over medium heat. Gradually whisk in the cornmeal to avoid lumps, stirring continuously.
  2. Reduce heat to low and cook the polenta, stirring frequently, for about 20-25 minutes, or until it thickens and starts pulling away from the sides of the pan. For an even softer texture, consider cooking an additional 5-10 minutes.
  3. Once the polenta is cooked, stir in the minced garlic and butter, allowing the garlic to cook for about 1-2 minutes until fragrant.
  4. Remove from heat and slowly mix in the heavy cream and grated Parmesan cheese until fully incorporated and creamy. If the mixture is too thick, add more cream or water until the desired consistency is reached.
  5. Season with salt and pepper to taste, adjusting according to your preference.

Notes

Texture Tips: For the creamiest polenta, ensure that you stir continuously while cooking to prevent clumping. If you require a smoother texture, you can blend the finished polenta in a food processor for a few seconds. Adjust liquid levels based on your texture preference, adding more cream or broth for a softer consistency.
This creamy polenta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or cream and warm on the stove, stirring until soft and creamy again. The polenta is ready when it is easily spoonable and holds no resistance against the back of a spoon.