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Creamy stovetop polenta with Parmesan cheese

Creamy Stovetop Polenta

Rich, creamy stovetop polenta made with chicken broth, milk, butter, and Parmesan cheese. This easy method cooks low and slow on the stovetop with only occasional stirring for perfectly creamy polenta every time.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 4 cups low-sodium chicken broth
  • 1 cup milk
  • 1 cup coarse or medium-grind cornmeal
  • 3 tablespoons unsalted butter
  • ½ cup freshly grated Parmesan cheese plus more for serving
  • Salt to taste
  • Chopped fresh rosemary or parsley optional

Instructions
 

  • Add the chicken broth and milk to a 3 to 4-quart heavy-bottomed saucepan or small Dutch oven. Bring to a boil over medium-high heat.
  • Once boiling, very slowly sprinkle the cornmeal into the liquid while whisking constantly. Continue whisking until all of the cornmeal is incorporated and smooth.
  • Reduce the heat to a very low simmer and cover. Cook for 25 to 35 minutes, or up to 45 minutes depending on the cornmeal, stirring well about every 10 minutes. Be sure to scrape along the bottom and sides of the pan.
  • The polenta is ready when it's thick, creamy and fluffy and begins to pull away from the sides of the pan when you run a spoon around the edges.
  • Remove from the heat. Stir in the butter and Parmesan until melted and creamy.
  • Taste before adding salt. The broth, butter, and Parmesan may provide plenty of salt already. Season only as needed.
  • Serve immediately with additional Parmesan and chopped fresh rosemary or parsley, if desired.

Notes

 
For the best control over seasoning, use low-sodium chicken broth and unsalted butter. Broth, Parmesan, and butter can all contain quite a bit of salt, so wait until the finished polenta is completely cooked before adding additional salt.
Chicken broth gives the polenta a richer flavor, but water can be substituted for some or all of the broth.
Polenta will continue to thicken as it cools. Leftovers can be spread into a baking dish or sheet pan, refrigerated until firm, then sliced and pan-fried or grilled.
This recipe can easily be doubled. Double all ingredients and follow the same cooking method, using a large enough heavy-bottomed pot.