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Creamy Parmesan Polenta

Creamy Parmesan Polenta

Michelle Boulé
Polenta doesn't need to be a restaurant only food, make this easy Creamy Parmesan Polenta at home in under 20 minutes!
4.75 from 8 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4
Calories 442 kcal


  • Wooden Spoon
  • Lodge Dutch Oven
  • Le Creuset Dutch Oven
  • Saucepan


  • 4 Cups Chicken Stock
  • 1 Cup Cornmeal
  • Salt
  • Pepper
  • 1 Cup Parmesan Cheese Grated
  • 3 Cloves Garlic Minced
  • ¼ Cup Heavy Cream
  • 2 Tbs Butter


  • Bring stock to a boil in a saucepan. Once boiling, reduce to a simmer.
  • Using a sifter slowly add in the cornmeal, stirring continuously. Once all of the cornmeal is added let simmer until thickened, about 10 minutes.
  • Stir in parmesan cheese, garlic, cream and butter. season to taste with salt and pepper. Serve warm for porridge consistency polenta or let cool to have a firm loaf like consistency.


Calories: 442kcalCarbohydrates: 39gProtein: 19gFat: 22gSaturated Fat: 12gCholesterol: 59mgSodium: 802mgPotassium: 423mgFiber: 3gSugar: 4gVitamin A: 590IUVitamin C: 1.2mgCalcium: 317mgIron: 1.9mg
Keyword creamy parmesan polenta
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