Parmesan Polenta
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An easy side dish that is low in fat and high in flavor, this Parmesan Polenta can replace pasta, potatoes or anything else!
Homemade polenta goes perfectly with Italian food (it’s a staple food, and is like an Italian version of mashed potatoes).
It can be made in a few different ways. As well as soft polenta in a bowl, I like to cool it, cut into triangles or squares and then fry the polenta slices in olive oil.
The easy method of boiling water, adding some quick polenta and then some flavoring means I can make it fast, which makes it the perfect recipe on a busy weeknight.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- It’s super easy to make, using simple ingredients.
- It’s low fat (so you can eat more).
- It goes with anything, it is a warm comfort food.
Budget Friendly
It is relatively inexpensive, and something different to the usual pasta, mashed potatoes or rice type sides.
Not that I mind any of those, but… nice for a change, right? Plus, it’s cheesy, rosemary-y deliciousness, and you really just can’t go wrong.
How to make this creamy polenta recipe lower in fat
Typically, this dish is made with lots of butter – which, while lovely – makes it not the best choice if you are trying to be healthy. The good news is, you can doctor it up! I make mine with yogurt, which keeps the creamy texture, but lowers the fat content.
You get a creamy and decadent polenta that you can feel good about eating and feeding your family.
What to serve with Polenta
Try it with anything! As the perfect base for Spaghetti Bolognese (use in place of pasta), or as a side dish for pretty much anything!
One of my favorite ways to eat parmesan polenta is adding roasted tomatoes to the top and just eating it like that as a vegetarian main course.
Anything with a gravy is also good, like these Slow Cooker Beef Short Ribs (from Stay at Home Chef). Try it with a chicken dish, like braised or roasted chicken – like my Braised Chicken Thighs Recipe.
You can also let it cool, cut into triangles and fry it up
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FAQs
It is a yummy side dish made from cornmeal, water and salt. And usually cheese. You can find it already cooked, sold in plastic tubes (ready to slice and fry) or in a box.
Well, it is high in protein and fiber and lower in fat than potatoes, rice and pasta. But… when you add cheese or cream for that creamy texture, you know… See my notes about how to make creamy parmesan polenta without the fat!
Sort of, but not quite. Polenta is the final dish, and coarse cornmeal is the ingredient. I use a brand that is specially made for making polenta, called (affiliate link) Delallo. Find it on Amazon! It is also referred to as (affiliate link) corn grits by some brands.
They are similar, with the main difference being the type of ground corn used to make it. Polenta is made from yellow corn, and grits are made from white corn.
Its like a warm, savory porridge similar to grits.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Polenta. You can find polenta in the international aisle at your local grocery store. If you can’t find it, use yellow cornmeal. Instant polenta will have a shorter cooking time.
- Water. You’ll need 3 cups of water. You can use chicken broth or vegetable stock for extra flavor if you prefer.
- Parmesan Cheese. Use freshly grated from a block so it melts better.
- Yogurt. Totally optional. I think it makes for a creamier polenta, without the fat! Heavy cream can be used, too.
- Rosemary. Also optional!
- Salt and Pepper. Use kosher salt and black pepper to taste.
How to make Polenta from scratch
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpAdd 3 cups of water to a medium saucepan and heat over medium-high heat.
When the water boils, gradually add the polenta in a thin stream whisking constantly.
Reduce to a low heat, and simmer, stirring with a wooden spoon for about 3 minutes or until mixture thickens (see pics for consistency)
Turn off the heat and add the parmesan cheese, yogurt, rosemary, salt, and pepper, stir well to combine.
Kylee’s Notes
Use full fat yogurt if you prefer! This creamy polenta will get plenty of flavor without the fat, but use what you have.
Switch up the herbs! Thyme, rosemary, sage and basil are all good in this recipe.
If you don’t have parmesan – no problem! Any cheese will do, but because parmesan is salty, you may need to add extra seasoning.
You may wish to use chicken stock instead of water for a savory bump in flavor.
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Parmesan Polenta
Equipment
Ingredients
- 3 cups water
- 3/4 cup instant polenta
- 4 tablespoons grated parmesan cheese
- 1 tablespoon plain fat-free yogurt
- 2 teaspoons rosemary, minced fresh
- 1/4 teaspoon kosher salt
- cracked pepper
Instructions
- Bring 3 cups water to a boil in a medium saucepan.
- Add 3/4 cup instant polenta in a thin stream to the water, stirring constantly.
- Reduce heat to low, and cook 3 minutes or until thickened, stirring frequently.
- Remove pan from heat. Stir in 4 tablespoons grated parmesan cheese, 1 tablespoon plain fat-free yogurt, 2 teaspoons rosemary, minced fresh, 1/4 teaspoon kosher salt and cracked pepper.
Notes
Switch up the herbs! Thyme, rosemary, sage and basil are all good in this recipe.
If you don’t have parmesan – no problem! Any cheese will do, but because parmesan is salty, you may need to add extra seasoning.
You may wish to use chicken stock instead of water for a savory bump in flavor.
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We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in April of 2015. It was updated and republished in August of 2022.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
