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Creamy Polenta

Parmesan cheese adds a bit of sharpness to this popular Italian side dish.

  • Prep:
  • Total Time:
  • Yield: Makes about 6 1/2 cups

Photography: Antonis Achilleos

Source: Martha Stewart Living, February 2006


  • 6 cups whole milk
  • 1 1/2 teaspoons coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 3/4 cups instant polenta
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
  • Freshly ground pepper


  1. Bring milk, salt, and oil to a slow boil in a large saucepan over medium heat. Gradually add polenta, whisking constantly. Reduce heat to low. Cook, stirring often, until thickened, about 3 minutes. Remove from heat. Stir in butter and Parmesan. Drizzle with oil, and season with pepper. Serve immediately.

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