Polenta with Parmesan
28 min · 28 min active · makes ~1.3 l · Medium · Italian
Polenta with Parmesan
A deeply comforting bowl of soft, creamy polenta enriched with butter and Parmesan. The texture is smooth and yielding, somewhere between a thick porridge and a loose mash, with a savoury, milky depth from the cheese and a gentle warmth from black pepper. Simple and satisfying, it asks for little beyond the few ingredients that go into it.
TOTAL TIME
28 min
ACTIVE TIME
28 min
QUANTITY
~1.3 l
DIFFICULTY
Medium
CUISINE
Italian
Who’s eating
A
Ingredients0/6
Tools0/3
Ingredients0/6 gathered · 4 servings
1,000ml
1tsp
200g
40g
80g
freshly ground0.25tsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 1,000ml | — | — | ||
| 2 | 1tsp | — | — | ||
| 3 | 200g | — | — | ||
| 4 | 40g | — | — | ||
| 5 | 80g | — | — | ||
| 6 | 0.25tsp | freshly ground | — |
Tools3 items
Serveware2 items
Procedure9 steps
1 of 9
Bring the water to a boil
rolling boil
Water · 1,000 ml
high heat
2 of 9
Add salt
Salt · 1 tsp
3 of 9
Add the fine polenta to the saucepan
pour in thin, steady stream while whisking constantly to prevent lumps
Fine polenta · 200 g
⏱ 2 min
ResultSalt water and fine polenta4 of 9
Simmer the salt water and fine polenta
Look for
stir frequently until thick, pulls away from sides, and no longer tastes grainy
medium-low heat
⏱ 22 min
ResultCooked polenta5 of 9
Add the unsalted butter to the saucepan
Look for
stir vigorously until fully melted and absorbed
Unsalted butter · 40 g
⏱ 1 min
ResultFine polenta and water mixture6 of 9
Grate the parmesan
Parmesan · 80 g
7 of 9
Add the grated Parmesan to the saucepan
Look for
stir until completely melted and polenta is smooth and glossy
⏱ 1 min
ResultParmesan and fine polenta mixture8 of 9
Add black pepper
to taste; adjust salt if needed
Black pepper · 0.25 tsp
9 of 9
Plate the parmesan and fine polenta mixture from the large heavy based saucepan to the serving bowls
spoon into warmed bowls and serve immediately
Total Time28 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 ml | high heat | Bring the water to a boil → rolling boilResultBoiling water |
| 2 | 1 tsp | Add saltResultSalt water | |
| 3 | 200 g | Add the fine polenta to the saucepan → pour in thin, steady stream while whisking constantly to prevent lumps⏱ 2 minResultSalt water and fine polenta | |
| 4 | — | medium-low heat | Simmer the salt water and fine polentaLook forstir frequently until thick, pulls away from sides, and no longer tastes grainy⏱ 22 minResultCooked polenta |
| 5 | 40 g | Add the unsalted butter to the saucepanLook forstir vigorously until fully melted and absorbed⏱ 1 minResultFine polenta and water mixture | |
| 6 | 80 g | Grate the parmesanResultGrated Parmesan | |
| 7 | Grated Parmesanstep 6 | Add the grated Parmesan to the saucepanLook forstir until completely melted and polenta is smooth and glossy⏱ 1 minResultParmesan and fine polenta mixture | |
| 8 | 0.25 tsp | Add black pepper → to taste; adjust salt if neededResultParmesan and fine polenta mixture | |
| 9 | Parmesan, fine polenta, water, salt, unsalted butter and black pepperstep 8 | Plate the parmesan and fine polenta mixture from the large heavy based saucepan to the serving bowls → spoon into warmed bowls and serve immediatelyResultParmesan and fine polenta mixture | |
| Total Time | 28 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 349kcal | |
| 12g | |
| 16g | |
| 9g | |
| 38g | |
| 0.3g | |
| 4g | |
| 676mg |
Ingredients0/6
Tools0/3
italian · Recipe
Polenta with Parmesan
A deeply comforting bowl of soft, creamy polenta enriched with butter and Parmesan. The texture is smooth and yielding, somewhere between a thick porridge and a loose mash, with a savoury, milky depth from the cheese and a gentle warmth from black pepper. Simple and satisfying, it asks for little beyond the few ingredients that go into it.
Serves4
Total28 min
LevelMedium
Ingredients
- Water1,000 ml
- Salt1 tsp
- Fine polenta200 g
- Unsalted butter40 g
- Parmesan80 g
- Black pepper, freshly ground0.25 tsp
Tools
Large heavy based saucepanGraterServing bowl
Method
1
Bring the water to a boil → rolling boil
high heatLarge heavy based saucepanWater · 1,000 ml
2
Add salt
Large heavy based saucepanSalt · 1 tsp
3
Add the fine polenta to the saucepan → pour in thin, steady stream while whisking constantly to prevent lumps
2 minLarge heavy based saucepanFine polenta · 200 g
4
Simmer the salt water and fine polentaLook forstir frequently until thick, pulls away from sides, and no longer tastes grainy
medium-low heat22 minLarge heavy based saucepan
5
Add the unsalted butter to the saucepanLook forstir vigorously until fully melted and absorbed
1 minLarge heavy based saucepanUnsalted butter · 40 g
6
Grate the parmesan
GraterParmesan · 80 g
7
Add the grated Parmesan to the saucepanLook forstir until completely melted and polenta is smooth and glossy
1 minLarge heavy based saucepanGrated Parmesan · step 6
8
Add black pepper → to taste; adjust salt if needed
Large heavy based saucepanBlack pepper · 0.25 tsp
9
Plate the parmesan and fine polenta mixture from the large heavy based saucepan to the serving bowls → spoon into warmed bowls and serve immediately
Result · Parmesan and fine polenta mixture
Serving bowlParmesan and fine polenta mixture · step 8
Printed 3 September 2026