• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Italian Recipes

    Creamy Parmesan Polenta with Thyme

    Published: Nov 18, 2019 · Modified: Jun 3, 2020 by Samantha Ferraro · This post may contain affiliate links · 5 Comments

    Jump to Recipe
    A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.
     

    A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.

     
    Who knew that cornmeal can camouflage into something so luxurious and dreamy? I once thought it was only sprinkled on the bottom of pizza crusts, but alas, creamy polenta has come into my life and shall never leave.
     
    A super easy side-dish to throw together, the rustic cornmeal transforms into a thick and exquisite blank canvas for any main course (think meatballs and marinara, grilled fish). Whisked with Parmesan cheese and just a touch of heavy cream to bring it all together.
     

    A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.

    How to Make Creamy Polenta?

    Couldn't be easier, just remember the ratio, 4:1. Meaning, 4 cups of liquid (chicken or vegetable stock)cornmeal to 1 cup of polenta.

    Ingredients for creamy polenta are shallots, garlic, cornmeal, stock, fresh thyme and grated Parmesan.

    Cornmeal can take on lots of flavors, so don't be afraid to get in there. For instance, use stock instead of water and start with sauteed aromatics, such as shallots and garlic, which just intensify the polenta flavor even more.

    To make creamy parmesan polenta with thyme, start by sauteing shallots, garlic and thyme in olive oil.

    Start by sauteing chopped shallots in olive oil for 3-5 minutes until softened but not browned. Then add in the garlic and herbs and cook for another minute.

    To make parmesan polenta, boil 4 cups of stock and then pour in cornmeal while whisking.

    Pour in stock and bring to a boil. Lower heat and whisk in cornmeal. Continue whisking for a good 5 minutes until the polenta thickens up.

    Whisk the cornmeal with the stock until polenta thickens. Then stir in grated parmesan cheese.

    Continue whisking and add in the grated Parmesan cheese, butter and cream and whisk to incorporate. Add salt and pepper and taste for seasoning.

    A simple and impressive side dish. Creamy parmesan polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.

    What to Serve with Creamy Polenta?

    What I love so much about polenta, is that it's the perfect accompaniment to a hearty main dish, such as my braised osso buco recipe or wine braised beef short ribs would be fantastic with this creamy polenta!

    For a vegetarian option, I would saute a bunch of wild mushrooms with garlic and red wine and pike them on top of the parmesan polenta.

    Osso Buco with Polenta and Gremolata via LittleFerraroKitchen.com

    A Few Tips on Cooking Polenta

    • Polenta is a blank canvas so use aromatics to increase it's flavor potential, such as stock, shallots, garlic and fresh herbs.
    • As the polenta cools, it will thicken up. Add a bit more stock or cream and whisk it to thicken.
    • To re-heat creamy polenta, just whisk in more stock or cream over low heat until it loosens and gets creamy.
    • Parmesan is classic in cheesy polenta, but other cheeses such as shredded gouda and gruyere would be fantastic
    • If you don't have heavy cream, sour cream or full fat yogurt is a good substitute.
     

    Creamy Parmesan Polenta with Thyme

    Samantha Ferraro

    LittleFerraroKitchen.com

    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine Italian
    Servings 4 servings
    Calories 392 kcal

    Ingredients
     
     

    • Olive oil for drizzling
    • 1 small shallot finely chopped
    • 2 garlic cloves finely chopped
    • 3-4 sprigs of fresh thyme leaves removed + more for garnish
    • 1 teaspoon red pepper flakes optional
    • 4 cups chicken or vegetable stock
    • 1 cup cornmeal
    • ½ cup grated Parmesan cheese
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 2 tablespoon unsalted butter
    • 3 tablespoon heavy cream

    Instructions
     

    • In a small to medium sized pot over medium heat, drizzle with olive oil and add chopped shallot. Saute for 2-3 minutes until color just starts to change, but not too dark.
    • Add the chopped garlic, thyme leaves and red pepper flakes, if using and saute for another minute.
    • Pour in stock and bring to a boil. Once boiling, whisk in cornmeal and reduce heat to low-medium, if needed.
    • Continue whisking for a good 5 minutes until polenta thickens. Then whisk in grated Parmesan, salt and pepper, butter and heavy cream.
    • Continue whisking and turn heat off. Taste for seasoning and adjust as needed.
    • When serving, garnish with an extra drizzle of olive oil, thyme leaves and a grating of Parmesan cheese.

    Video

    Notes

     
    • Polenta is a blank canvas so use aromatics to increase it's flavor potential, such as stock, shallots, garlic and fresh herbs.
    • As the polenta cools, it will thicken up. Add a bit more stock or cream and whisk it to thicken.
    • To re-heat creamy polenta, just whisk in more stock or cream over low heat until it loosens and gets creamy.
    • Parmesan is classic in cheesy polenta, but other cheeses such as shredded gouda and Gruyere would be fantastic.
    • If you don't have heavy cream, sour cream or full fat yogurt is a good substitute.

    Nutrition

    Calories: 392kcalCarbohydrates: 40gProtein: 15gFat: 19gSaturated Fat: 10gCholesterol: 49mgSodium: 841mgPotassium: 426mgFiber: 4gSugar: 5gVitamin A: 635IUVitamin C: 3mgCalcium: 159mgIron: 2mg
    Keyword creamy parmesan polenta, creamy polenta recipe, polenta recipe, polenta with parmesan
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Italian Recipes

    • Four cheese pizza with Italian sausage, roasted peppers and grated Parmesan.
      Four Cheese Pizza with Sausage and Peppers
    • Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
      Creamy Tomato Mascarpone Sauce with Pasta
    • Steamed mussels in marinara sauce topped with fresh basil leaves.
      Mussels Marinara with Garlic and Basil
    • Weeknight gnocchi al forno topped with burrata and fresh basil.
      Four Cheese Gnocchi Al Forno with Sausage

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Annette Allen says

      May 31, 2017 at 1:36 am

      5 stars
      Just clicked link to this recipe for Polenta as I wanted something more than just coagulated cornmeal. I am feeding my son Ploenta for the forst time so wantted it to be a great flavor hit - I believe this has hit the mark. The recipe is delicious. We will be soaking it Osso Bucco tonight. Yum.

      Reply
    2. Suzi says

      April 30, 2020 at 9:54 am

      5 stars
      Just a little heads-up from someone who enjoys your blog so much . . . At the beginning of the Polenta blog, the 4:1 ratio shown is the reverse of what you meant to say.

      I'm copying it here for you so you can change it: "How to Make Creamy Polenta? Couldn’t be easier, just remember the ratio, 4:1. Meaning, > 4 cups of cornmeal to 1 cup of liquid < (chicken or vegetable stock)".

      Not to worry. These little things happen to us all! : )

      Reply
      • Samantha says

        May 01, 2020 at 7:42 pm

        Hi Suzi!! Thank you so so much for spotting that!! Changing ASAP! 🙂

        Reply
    3. Sue says

      December 14, 2021 at 4:32 am

      5 stars
      I’m confused about the ratio of Liquid to Polenta. Your directions are not at all clear. Please proofread; autocorrect is not our friend! .

      Reply
      • Samantha says

        December 15, 2021 at 10:08 am

        Hi Sue! I just re-read the recipe and it does say "4 cups liquid and 1 cup of polenta". I also re-read the post and it says "4:1 ratio, as in 4 cups of liquid to 1 cup of polenta". I'll be happy to help and re-write the content if it makes it read easier, but I need to know what line needs to be changed. You can contact me at ferrarokitchen@gmail.com. Thank you!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Flavorful Salad Recipes

    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Kale salad with roasted beets and citrus with orange segments off to the side.
      Winter Kale Salad with Radicchio and Roasted Beets
    • Serve the kale cranberry salad on a platter with crumbled feta cheese and apples.
      Kale Salad with Cranberries, Apples and Feta
    • Parmesan Shaved Brussels Sprouts Salad with Pistachios
      Parmesan Brussels Sprouts Salad with Pistachios

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved