Ina Garten Creamy Parmesan Polenta Recipe

This Ina Garten Creamy Parmesan Polenta is a rich and comforting side dish, which includes freshly grated Parmesan and whole milk. It’s a classic, foolproof recipe, ready in just 30 minutes.

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Ina Garten Creamy Parmesan Polenta Ingredients

• 1 cup cornmeal (polenta)
• 4 cups chicken stock (low-sodium preferred)
• 1 cup whole milk
• 4 tablespoons unsalted butter
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• Optional garnish: Fresh herbs like parsley or thyme

How To Make Ina Garten Creamy Parmesan Polenta

1. Heat the liquids: In a medium saucepan, combine the chicken stock and milk. Bring to a gentle simmer over medium heat.
2. Add the cornmeal: Gradually whisk in the cornmeal while stirring constantly to prevent lumps.
3. Cook the polenta: Lower the heat and continue cooking, stirring frequently, for 20–25 minutes, or until the polenta is smooth and creamy.
4. Finish with butter and cheese: Remove the pan from heat and stir in the butter and Parmesan cheese until melted and fully incorporated.
5. Season and serve: Add salt and black pepper to taste. Serve warm, garnished with fresh herbs if desired.

Recipe Tips

• What type of cornmeal should I use? Use coarse or medium-ground cornmeal labeled “polenta” for best texture.
• How to avoid lumps: Always add cornmeal slowly while whisking vigorously.
• Can I make it ahead? Yes, reheat with a splash of milk or stock to loosen.
• Is this gluten-free? Yes, polenta is naturally gluten-free—just confirm your stock is GF.
• How to make it extra rich: Stir in a little heavy cream or mascarpone at the end.

What To Serve With Creamy Parmesan Polenta

This smooth and cheesy base pairs well with hearty main dishes:

• Braised short ribs or beef stew
• Roasted mushrooms or vegetables
• Grilled sausages or pork chops
• Tomato basil ragù or marinara sauce
• Sautéed greens like kale or spinach

How To Store Creamy Parmesan Polenta

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm on the stovetop with extra stock or milk to regain creamy texture.
Freeze: Not recommended, as the texture may change.

Creamy Parmesan Polenta Nutrition Facts

• Calories: ~280 kcal per serving
• Carbohydrates: ~30g
• Protein: ~7g
• Fat: ~14g
• Sodium: ~600mg

Nutrition information is estimated and may vary based on ingredients and portion size.

FAQs

Can I use water instead of stock and milk?
Yes, but it will have less flavor—consider adding more cheese or butter.

What’s the difference between polenta and grits?
Polenta is made from yellow corn; grits usually come from white corn and are finer in texture.

Can I make this vegan?
Use plant-based milk, vegan butter, and a dairy-free cheese alternative.

Does polenta thicken as it sits?
Yes, it thickens considerably—add liquid and stir to loosen when reheating.

Try More Recipes:

• Ina Garten Curried Couscous Recipe
• Ina Garten Green Herb Dip Recipe
• Ina Garten Sun Dried Tomato Dip Recipe