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Creamy Polenta with Parmesan


Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try: Chicken Cacciatore, Lemony Kale Salad

  • Servings: 4

Source: The Martha Stewart Show, September 2010


  • 7 cups whole milk
  • Coarse salt and freshly ground black pepper
  • 1 1/2 cups polenta
  • 2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese


  1. Place milk in a medium saucepan and add 2 teaspoons salt; bring to a boil over medium heat. While whisking constantly, gradually add polenta. Reduce heat to low and cook, stirring with a wooden spoon, until thickened, about 20 minutes.

  2. Stir in butter and cheese; season with salt and pepper. Serve immediately.

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