Creamy Parmesan Polenta with Parsley
A comforting bowl of creamy cornmeal polenta, enriched with butter and Parmesan, lightly seasoned with black pepper and finished with a bright parsley garnish. Perfect as a side or a simple main, this dish offers a silky texture and savory depth that warms the palate.
25 mins
6 servings
Ingredients
- 3 tablespoons Parsley (Fresh)
- 1 ½ cups Yellow Cornmeal Polenta
- ¾ cup Parmesan Cheese
- 3 tablespoons Unsalted Butter
- 1 ½ teaspoons Kosher Salt
- ⅜ teaspoon Black Pepper
- 6 cups Water
Directions
- Mise en place: Gather 4 cups of water (or low‑sodium chicken broth), 1 cup yellow cornmeal polenta, 1 teaspoon salt, 2 tablespoons butter, 1/2 cup grated Parmesan, 1/4 teaspoon black pepper, and 2 tablespoons chopped parsley; set out a medium saucepan, a whisk, and a wooden spoon.
- Pour the liquid into the saucepan, add the salt, and heat on medium‑high until it reaches a rolling boil.
- Reduce the flame to medium‑low; with the whisk moving continuously, pour the cornmeal in a thin, steady stream to keep the mixture smooth.
- Switch to the wooden spoon and let the polenta simmer, stirring frequently for 15–20 minutes, until it thickens, turns creamy, and begins to separate slightly from the pan; if it becomes overly dense, stir in a splash of additional hot liquid.
- Remove the pan from the burner and incorporate the butter, Parmesan cheese, and black pepper, stirring until everything melts into a glossy, uniform texture.
- Sample the finished polenta, adjust seasoning if needed, then spoon it into bowls, sprinkle the parsley over the top, and serve while warm.
