Creamy Parmesan Polenta

Ready in 15 minutes
4 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Creamy Parmesan Polenta"

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Great side dish with chicken cacciatore and sauteed radicchio

"Made this with Sicilian Sweet & Sour Chicken. Added garlic powder and used white rather than black pepper. Yum."

- saragoddard

Ingredients

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1 tablespoon Kosher salt
1 cup instant polenta
1/2 cup Parmesan cheese; grated
4 tablespoons Unsalted butter

Original recipe makes 4

Servings  

Preparation

1. Bring 4 cups of water and the salt to a boil in a saucepan. Stirring constantly, add in the polenta. Cook, still stirring constantly, until the polenta thickens, about 3 minutes. Remove from heat and stir in the Parmesan and butter. Cover and set aside until the butter melts, about 2 minutes. Stir again before serving.

Notes

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

Nutrition Per Serving

Calories 163; Calories From Fat 88%; Fat 16g; Sat Fat 10g; Cholesterol 43mg; Sodium 1,628mg; Carbohydrate 1g; Fiber 0g; Sugar 0g; Protein 6g

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 300 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Was a bit too salty for me, but otherwise very good. I'll make it again and adjust the salt down.
sbjonas 1 year ago
Made this with Sicilian Sweet & Sour Chicken. Added garlic powder and used white rather than black pepper. Yum.
saragoddard 2 years ago
Never tried polenta before, this was delicious.
pebe 2 years ago
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months. Nutrition Per Serving Calories 163; Calories From Fat 88%; Fat 16g; Sat Fat 10g; Cholesterol 43mg; Sodium 1,628mg; Carbohydrate 1g; Fiber 0g; Sugar 0g; Protein 6g [I posted this recipe.]
hbjacks03 4 years ago
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