Do not let this Parmesan polenta fool you. This version with parmesan and mascarpone can stand on its own or be the best side dish to all your meat dishes. The added bonus you can create two recipes with just this recipe here.
I love polenta, and when the chill weather hits us, I work my menu to incorporate it with any meats. Growing up, my grandmother was the polenta queen; she had the patience to stir a large pot for what felt like hours, it wasn’t, and once ready, everyone enjoyed the huge ladle full.
And somehow she always had leftovers, so she could have fried polenta. With this post, I am sharing both cooking methods.
The first one is the recipe here on hand. In the body of this post, I include instructions for preparing fried polenta under the “what to do with leftovers” section.
In this Article
- What type of cornmeal to use for polenta?
- Polenta vs. Grits
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious cheesy polenta
- Giangi Pro Tips
- What dishes can you enjoy with this Parmesan polenta?
- What to do with leftovers.
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this Parmesan polenta recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Parmesan Polenta
What type of cornmeal to use for polenta?
- Most cornmeal labeled as polenta is a medium-ground yellow cornmeal.
- Stoneground cornmeal will produce a wonderfully creamy texture and a delicious flavor.
- Medium cornmeal will give you a more creamy polenta.
- Coarse cornmeal, similar to stone-ground cornmeal, will still give you a creamy polenta with a bit of texture.
Avoid using fine-ground and instant polenta. The corn flavor is not as noticeable, and its texture is more mushy.
Polenta vs. Grits
Although they look similar, polenta and grits are not the same.
Grits are ground finer than polenta and made with white corn rather than yellow corn.
Why you will love this recipe
Polenta is gluten-free because it does not contain what or gluten.
You can create polenta cakes with the leftovers; see details below. An amazing way to transform this amazing cheesy polenta recipe.
The best companion to all your meats.
A cost-effective way to prepare a fun, delicious meal for your family.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Chicken broth, Whole milk, and half-and-half are the simmering liquids used, which provide the perfect balance and richness of flavor. Do not substitute whole milk with low- or non-fat milk; the flavor will not be the same.
Ground cornmeal polenta: choose coarse-ground cornmeal labeled polenta. Not all cornmeal cooks the same. I use Alper’s polenta, which delivers amazing results every time.
Unsalted butter: always use unsalted butter. You want to control the seasoning, and salted butter will not only add too much salt to your dish but also alter its flavor.
Mascarpone cheese melts, adding a new layer of creaminess to your dish.
Parmesan cheese: Use real Parmigiano-Reggiano for its rich, nutty flavor and perfect melting powers.
Salt and Ground black pepper: your seasoning for this polenta dish. Do season after adding the parmesan cheese so as not to oversalt your polenta.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware! Small Saucepan
I love mine and Mauviel copper cooks to perfection.
Step by step on how to make this delicious cheesy polenta
With all my recipes, please assemble all the ingredients before starting to cook and bake.
- Start by warming up the stock and keep it warm.
- Bring the milk and half-and-half to a simmer until you see a foamy top. Reduce the heat to medium and add the polenta in a light stream while stirring.
- Once the mixture becomes thick, begin to add the hot stock half a cup at a time. Gentle when stirring to prevent splatter.
- When all the chicken stock has been absorbed, add the butter, mascarpone, and Parmesan, blending until well combined.
- If the consistency is too thick, add extra broth.
- Season with salt and pepper and taste before adding too much salt to your polenta. The Parmesan cheese is salty, and you do not want to add more.
Giangi Pro Tips
- After your polenta to the milk mixture, stir slowly so it doesn’t splatter and burn you.
- Polenta tends to clump together; be sure to stir it constantly. Add small amounts at the time if you want, but just alwasy stir it to reduce the lumps from forming.
- Choose the right pan for polenta: a 3-to 4-quart Dutch oven. Deep enough to prevent splatters, compact enough for even heat distribution, and easy to stir.
- If the consistency is too thick, add extra broth.
- Season last as the Parmesan is salty by nature and you do not want to oversalt your polenta.
What dishes can you enjoy with this Parmesan polenta?
Polenta is the best friend of so many wonderful rich dishes, such as pot roast, pork tenderloin with chestnuts , ground chicken meatballs.
Any dish that you love to have mashed potatoes with, replace the potatoes with this Parmesan polenta.
What to do with leftovers.
Polenta is one of the only foods I enjoy leftovers of, thanks to my grandmother, who used to make a lot more so she could enjoy it the day after and create a new recipe with the leftovers.
When frying polenta, ensure that it has been stored in the fridge for at least four hours or overnight. The colder your rounds are, the better they will fry.
- To create crispy polenta from leftover polenta, spread it in a buttered casserole dish or on a sheet pan, then refrigerate for at least 4 hours or overnight.
- Cut 3-inch circles from the cooled pan and either pan-fry in 2 tablespoons of oil or grill, lightly brushed with oil or unsalted butter, which is my preference, as it gives it a nice flavor.
A note of caution: your fried polenta will soften and melt due to the cheese. Ensure the heat is very high, sear one side well before turning, and use a larger spatula to lift the whole, crispy polenta.
Storing and Reheating
Store: Refrigerate leftover polenta in an airtight container for up to 4 days. It is normal that it will firm up as it chills.
Reheat: In a saucepan, add the desired amount of polenta that you wish to eat. Add 3 to 4 tablespoons of liquid (broth or milk) and a tablespoon of butter. Heat over low heat, constantly stirring.
Do not attempt to freeze as the milk and mascarpone do not freeze well. Dairy tends to break down and crumble when frozen.
If you want to make it and freeze it for later use, replace the milk with water or broth. It can be frozen for up to two months. Thaw overnight in the refrigerator, then reheat with a bit of liquid to restore the creaminess.
Frequently Asked Questions
Is polenta better for you than pasta?
Polenta is considered a healthier alternative to traditional pasta because it is gluten-free, lower in calories, and fat. Because of the complex carbohydrate release, which is slower, preventing blood sugar from spiking.
Are grits and polenta the same thing?
No, polenta and grits are not exactly the same, but similar, both being porridges made from ground corn, with the difference in corn type – flint corn for polenta, dent corn for grits. Texture: polenta coarser and firmer; grits finer and creamier. However, they can be unchanged
Is polenta healthy or unhealthy?
No, polenta is healthy, being gluten-free, low-calorie, rich in complex carbs, fiber, and minerals. It becomes less healthy when it’s high in added sugar and too much salt, but it remains a nutritious choice.
If you enjoy this Parmesan polenta recipe, you may want to try my other recipes.
VIDEO: COOK ALONG WITH ME
Parmesan Polenta
Ingredients
- 2 cups chicken stock
- 2 cups whole milk
- 2 cups half and half
- 2 cups dry cornmeal polenta
- 8 tablespoons unsalted butter, cut into pieces
- 1 cup mascarpone
- 1 cup Parmesan cheese, grated
- salt , to taste
- pepper, to taste
Instructions
- Bring the stock to a boil in a saucepan. Keep warm over a medium flame.
- In a medium saucepan, bring the milk and half-and-half to a foamy simmer. Reduce the flame to medium and add the polenta to the foaming milk mixture, stirring constantly.
- When the mixture becomes thick, begin adding the hot stock, ½ cup at a time. Let the stock absorb completely before adding the next ½ cup, stirring all the while.
- Once all the stock has been added, reduce the heat and add the butter, mascarpone, and Parmesan cheese, stirring well to blend. If the mixture is too thick, add a bit of milk or stock, then season with salt and pepper.
- Spoon into a serving dish and serve immediately
Equipment
Notes
- After adding your polenta to the milk mixture, stir slowly so it doesn’t splatter and burn you.
- Polenta tends to clump together; be sure to stir it constantly. Add small amounts at the time if you want, but just always stir it to reduce the lumps from forming.
- Choose the right pan for polenta: a 3-to 4-quart Dutch oven. Deep enough to prevent splatters, compact enough for even heat distribution, and easy to stir.
- If the consistency is too thick, add extra broth.
- Season last as the Parmesan is salty by nature, and you do not want to oversalt your polenta.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides
- Cuisine: Italian
- Type: Affordable Gourmet
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
