Ina Garten Parmesan Polenta

Ina Garten’s Parmesan Polenta is made with butter, fine yellow cornmeal, chicken stock, whole milk, kosher salt, black pepper, and Italian Parmesan cheese. This easy Parmesan Polenta recipe creates a delicious side dish that takes about 1 hour to prepare and can serve up to 6 people.

This Parmesan Polenta Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 4 tablespoons (½ stick) unsalted butter, divided, plus extra for the dish
• 1 cup (fine) yellow cornmeal, such as Quaker
• 2 cups good chicken stock, preferably homemade
• 2 to 3 cups whole milk
• Kosher salt and freshly ground black pepper
• ½ cup freshly grated Italian Parmesan cheese, divided

How To Make Parmesan Polenta?

1. Preheat the oven: Set the oven to 350°F / 175°C.
2. Prepare the baking dish: Grease an 11 x 9 x 2-inch / 28 x 23 x 5 cm oval baking dish with butter. Melt 2 tablespoons / 28g of the butter.
3. Combine ingredients: In the prepared dish, mix the cornmeal, chicken stock, 2 cups / 480ml of the milk, melted butter, 2 teaspoons salt, and 1 teaspoon pepper.
4. Bake the polenta: Place in the oven and bake uncovered for 45 minutes.
5. Whisk the polenta: Remove from the oven and whisk until smooth, adding extra milk if the consistency is too thick.
6. Add butter and bake again: Dice the remaining 2 tablespoons / 28g of butter, distribute on top of the polenta, and return to the oven for another 10 minutes.
7. Add Parmesan: Stir ¼ cup / 25g of the Parmesan into the polenta until smooth, adding more milk, ¼ cup / 60ml at a time, if needed.
8. Finish and serve: Sprinkle the remaining ¼ cup / 25g of Parmesan and a bit of black pepper on top. Serve hot.

Recipe Tips:

• Use fine cornmeal for smoothness: Fine cornmeal makes the polenta smooth. Coarse cornmeal can make it gritty.
• Add milk slowly for creaminess: Start with 2 cups, then add more while mixing until it’s creamy without lumps.
• Melt butter first for better mixing: Melt 2 tablespoons of butter before adding it so it blends in smoothly.
• Bake uncovered to get the right texture: Baking uncovered helps the polenta set well and get a good texture.
• Add Parmesan in steps for flavor: Mix in half of the Parmesan first, then sprinkle the rest on top to make it extra tasty and creamy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Parmesan Polenta cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: After cooling, place the Parmesan Polenta in a freezer-safe container, leaving some room at the top. Freeze for up to 2 months.
• Reheat: Transfer the polenta to a saucepan over low heat. Stir in a little milk or butter and cook, stirring frequently, until it’s warmed through and creamy.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 520 kcal
• Total Fat: 29 g
• Saturated Fat: 17 g
• Cholesterol: 75 mg
• Sodium: 1354 mg
• Potassium: 415 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 1 g
• Sugars: 7 g
• Protein: 21 g

Try More Ina Garten Recipe:

• Ina Garten Molasses Baked Beans
• Ina Garten Brown Butter Skillet Cornbread
• Ina Garten Glazed Sweet Potatoes
• Ina Garten Roasted Fingerling Potatoes & Almost Any Green Vegetable