Parmesan Creamy Polenta
A smooth and velvety Parmesan Creamy Polenta made with cornmeal, butter, and cream cheese. An elegant, comforting side dish perfect for serving with roasted meats or vegetables.
8 Servings
Ingredients
- 4 cups water
- 1 1/2 teaspoons salt or 1 teaspoon if using salted butter
- 1 cup yellow polenta or coarsely ground cornmeal
- 2 tablespoons unsalted butter
- 1/4 cup cream cheese
Instructions
Whisk the Polenta Into Boiling Salted Water
- Bring the salted water to a full boil in a thick-bottomed 2- or 3-quart pan. While whisking continuously, gradually add the polenta into the boiling water to prevent the formation of lumps.
Simmer and Cook the Polenta
- Reduce the heat to the lowest possible setting and add the butter. Continue whisking until the mixture begins to thicken. Cover the pan and allow the polenta to cook for 25 minutes, stirring occasionally with a wooden spoon to prevent sticking. The polenta should be soft and tender when fully cooked. If it remains firm or grainy, extend the cooking time slightly.
Add the Cream Cheese
- Incorporate the cream cheese into the hot polenta, stirring until fully melted and smooth. Taste the mixture and adjust the salt as necessary. Additional cream cheese may be added for a richer, creamier consistency.
Notes
This Parmesan Creamy Polenta is naturally gluten-free, provided that the polenta or cornmeal used is certified gluten-free. Some cornmeal products may be processed in facilities that handle wheat, so it is essential to verify labeling. All remaining ingredients are inherently gluten-free.