Ina Garten Creamy Parmesan Polenta Recipe
This Ina Garten Creamy Parmesan Polenta Recipe is smooth, rich, and very comforting. It is easy to make with simple ingredients and delivers a creamy texture every time. Perfect as a cozy side dish or a light main meal, this recipe shows how to make Ina Garten Creamy Parmesan Polenta with simple steps and delicious flavor.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups
- Measuring spoons
- Cheese grater
- Serving bowl
Ingredients
- Water – 4 cups
- Salt – 1 teaspoon
- Yellow cornmeal (polenta) – 1 cup
- Butter – 2 tablespoons
- Parmesan cheese – ½ cup, freshly grated
- Black pepper – ½ teaspoon
- Heavy cream – ¼ cup, optional, for extra creaminess
Instructions
Boil the water
- Start by pouring water into a medium saucepan. Add salt and bring it to a gentle boil over medium heat. Stir once or twice so the salt dissolves completely.
Add the cornmeal slowly
- Lower the heat to medium-low. Slowly pour in the cornmeal while whisking constantly. This step is important because it helps prevent lumps and keeps the texture smooth.
Cook and stir gently
- Let the polenta cook for about 20 to 25 minutes. Stir often with a wooden spoon. The mixture will thicken slowly and become soft, creamy, and slightly glossy.
Add butter and cheese
- Once the polenta is thick and tender, add butter and grated Parmesan cheese. Stir well until everything melts and blends into a rich and creamy texture.
Finish with seasoning
- Add black pepper and taste the polenta. Adjust salt if needed. For extra creaminess, stir in heavy cream. Mix well until smooth and silky.
Serve warm
- Spoon the polenta into a serving bowl. Serve immediately while warm and soft. You can add extra Parmesan on top for more flavor and a beautiful finish.
Notes
- Stir often to prevent lumps and sticking
- Use freshly grated Parmesan for best flavor
- Add garlic or herbs for variation
- Serve immediately for best texture
- Reheat with milk or water to restore creaminess