Cornmeal Polenta with Parmesan and Butter

Introduction

A heavy pot, coarse ground cornmeal, and about 45 minutes on low heat give you a soft polenta you can finish with butter, olive oil, and nutritional yeast. Serve it hot as a side, or let it cool and firm up for slicing and reheating later.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour
• Servings: 4

Ingredients

• 3 cups (~750 mL) water and/or milk
• 1 cup (~250 mL) coarse ground cornmeal or polenta
• Butter and/or olive oil to taste (likely in the range of 1-2 tablespoons / 15-30 mL)
• Salt
• Parmesan cheese, to taste

Instructions

1. Bring the liquid to a boil in a heavy pot. If you’re using milk, keep an eye on it: it can easily boil over and make a mess all over the place in seconds.
2. When the liquid is at a boil, add a pinch or so of salt. Add the polenta, stirring frequently to avoid lumps and form a stable suspension.
3. Cover pot and turn to low heat, checking on it occasionally. Add more liquid if necessary. The polenta will be finished in approximately 45 minutes.
4. Polenta can be kept on low heat for up to 20 minutes or allowed to cool for future use.

Variations

• Use all milk in the 3 cups (~750 mL) water and/or milk for a richer, softer polenta with a milder corn flavor.
• Use all water instead of milk for a lighter texture and a more pronounced cornmeal taste.
• Finish with olive oil instead of butter to keep the dish dairy-free and give it a cleaner, slightly fruitier finish.
• After the polenta cools in Step 4, spread it into a dish, chill until firm, then cut and pan-fry or bake it for crisp edges and a firmer bite.

Tips for Success

• Bring the liquid fully to a boil before adding the cornmeal or polenta so it starts cooking evenly.
• Stir as you add the cornmeal to avoid lumps; once dry pockets form, they are harder to smooth out.
• Keep the pot on low after covering in Step 3. Higher heat can scorch the bottom before the polenta softens.
• Add more liquid if the polenta looks tight or starts pulling away from the sides too early; coarse ground cornmeal often needs a little extra time and moisture.
• If you’re using milk, watch the pot closely at the boil. Milk can foam up and overflow fast.

Storage and Reheating

Store cooled polenta in an airtight container in the fridge for up to 4 days. For longer storage, transfer it to a freezer-safe container or freeze firm slices in a single layer, then wrap well; it keeps for up to 1 month, though the texture is less smooth after thawing.

Reheat soft polenta on the stovetop over low heat with a splash of water or milk, stirring until loosened and hot, about 5 to 10 minutes. You can also microwave it covered in short bursts, stirring between each one. Reheat firm slices in a skillet with a little oil or in a 400°F oven until heated through and lightly crisp.

FAQ

Can you use instant polenta instead of coarse ground cornmeal or polenta?

Yes, but the cooking time will be much shorter than 45 minutes. Follow the package timing and add extra liquid only if the texture gets too thick.

How do you know when the polenta is done?

It should look smooth and thick but still spoonable, with no gritty bite when you taste it. The cornmeal should feel fully softened.

Can you make it ahead?

Yes. Keep it warm on low for up to 20 minutes, or cool it completely and reheat later with a little extra liquid.

How do you keep it dairy-free?

Use water for the cooking liquid and finish with olive oil instead of butter. The nutritional yeast still adds a savory finish.