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Stirring a pot of corn polenta made creamy with butter and Parmesan cheese

Creamy Corn Polenta with Parmesan

Jill Colonna
Creamy corn polenta recipe made with medium or coarse cornmeal, butter and Parmesan. A quick, gluten-free alternative to pasta or rice, inspired by Corsican mountain cooking. Ready in minutes and perfect with hearty stews.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Corsican, French, Italian
Servings 4 people
Calories 380 kcal

Equipment

Ingredients
  

  • 200 g (7 oz / 1 ⅓ cups cornmeal Precooked, coarse (see NOTES)
  • 1 litre (1¾ pints/ 4¼ cups) water
  • 100 g (3½oz/ 1 cup) Parmesan cheese (Reggiano) grated from a block
  • 50 g (2oz / 3½ tbsp) butter
  • ¼ teaspoon sea salt and black pepper to taste
  • 1 tablespoon fresh parsley leaves finely chopped

Instructions
 

  • Bring the water to a gentle boil in a heavy saucepan with salt and pepper. Rain in the polenta while stirring constantly to prevent lumps.
  • Reduce the heat and stir for 5-10 minutes until thick and creamy (best to follow your packet instructions as cooking times can slightly vary). The polenta is ready when it pulls slightly away from the sides of the pan.
  • Remove from the heat and stir in the butter and Parmesan until smooth and glossy. Season more to your taste, stir in chopped parsley and serve immediately while soft and creamy.

Notes

To serve: Best served immediately in bowls with hearty meat stews such as my Corsican Veal Stew with Peppers and Olives. Polenta thickens quickly as it cools.
Cornmeal: Use medium or coarse precooked cornmeal (best labelled polenta). In France, look for semoule de maïs précuite or farine de maïs. Avoid fine corn flour or cornstarch, which will give a pasty texture. Cooking time may vary depending on grind.
Gluten-free Recipe: Corn Polenta is naturally gluten-free. Always check packaging for cross-contamination if cooking for coeliacs.
Baked Polenta: For a more traditional Corsican-style finish, spread the cooked polenta into a dish, top with tomato sauce and grated cheese, and heat briefly in the oven until melted.
Serves 4 hearty portions or 6 smaller side portions.

Nutrition

Calories: 380kcalCarbohydrates: 37gProtein: 14gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 44mgSodium: 641mgPotassium: 193mgFiber: 5gSugar: 1gVitamin A: 592IUVitamin C: 1mgCalcium: 311mgIron: 2mg
Keyword corn polenta, creamy polenta Parmesan cheese, creamy polenta recipe, how to make creamy polenta
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