Creamy Parmesan Polenta
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Do you ever create a really delicious meal, that may or may not require a lot of steps, then realize that you forgot to make something to go with it? Oh come on, it can’t just be me! Creamy Parmesan Polenta is the answer to your “I forgot to make a side dish” prayers!! It goes with just about everything that I can think of, especially beef, pork, and shrimp…..
I recently made Instant Pot Wine Braised Beef Short Ribs {try and say that three times fast} and the most amazing Creamy Parmesan Polenta…..
It is thick and creamy, and incredibly easy to make…which is what makes it the perfect side dish.
Creamy Parmesan Polenta
Bring 4 1/2 cups of water and a 1/4 teaspoon of sea salt to a boil.
Slowly add the polenta to the water while stirring to keep it from clumping together…..
Once the mixture has thickened, after about 3 minutes, reduce heat and stir in the butter…..
Once the butter is melted and incorporated, stir in the Parmesan cheese…..
Serve immediately…..
The velvety texture and subtle flavors blend beautifully with your favorite protein. I showed you the Beef Short Ribs above, but I used a slightly different version last year to go along with my Tuscan Stuffed Pork Loin…..
I used the whole box of DELALLO Instant Polenta, which created a stiffer polenta than I was looking for today…and I also had to thin it out a bit with milk. This Creamy Parmesan Polenta was the perfect consistency, which is why it gets it’s own post! 😉
Notes:
- Goat cheese or white cheddar cheese could also be used in place of the Parmesan cheese if you prefer.
- For additional flavor substitute chicken stock for the water.
- For extra-creamy, substitute milk for half of the water.
- Feel free to add herbs and seasonings if desired. Let the flavor intensity of your protein be your guide. I prefer a subtle, background flavor for my polenta.
Now if I could only come up with a super, simple vegetable to have on hand, LOL
Enjoy!!
Creamy Parmesan Polenta
Ingredients
- 4 ½ cups water
- ¼ teaspoon sea salt
- 1 cup instant polenta
- 4 Tablespoons unsalted butter
- 1 cup grated Parmesan cheese
Instructions
- Bring 4 1/2 cups of water and a 1/4 teaspoon of sea salt to a boil.
- Slowly add the polenta to the water while stirring to keep it from clumping together.
- Once the mixture has thickened, after about 3 minutes, reduce heat and stir in the butter.
- Once the butter is melted and incorporated, stir in the Parmesan cheese. Serve immediately
Notes
- Goat cheese or white cheddar cheese could also be used in place of the Parmesan cheese if you prefer.
- For additional flavor substitute chicken stock for the water.
- For extra-creamy, substitute milk for half of the water.
- Feel free to add herbs and seasonings if desired. Let the flavor intensity of your protein be your guide. I prefer a subtle, background flavor for my polenta.
How much polenta in recipe?