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Creamy Buttery Polenta

Creamy, smooth polenta enriched with butter and Parmesan creates a luxurious Italian side dish with a silky texture. This comforting golden porridge offers subtle corn sweetness balanced by savory cheese, making it the perfect base for braised meats, sautéed vegetables, or simply enjoyed on its own.

Bowl of creamy golden polenta topped with butter pat and grated Parmesan cheese

Prep Time : 5 min

Cook Time : 30 min

Servings : 6

Prep Time :

5 min

Cook Time :

30 min

Servings :

6

Ingredients

For the Polenta 

• 1000ml whole milk


• 240ml water


• 6g sea salt — this one on Amazon


• 200g polenta (coarse cornmeal)


• 60g unsalted butter — this one on Amazon


• 80g Parmesan cheese, finely grated — this one on Amazon


• 2g black pepper


• 15g fresh chives, chopped (optional)

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Heat the Liquid
     In a large heavy-bottomed pot (4L), combine 1000ml milk, 240ml water, and 6g salt. Bring to a gentle boil over medium-high heat, stirring occasionally and scraping the bottom so milk doesn’t scorch. When you see steam and small bubbles rising steadily, you’re ready.
  2. Add Polenta Gradually
     Reduce heat to low. Pour in 200g polenta in a slow stream while whisking continuously—this prevents lumps. Keep whisking 2–3 minutes until the mixture thickens and you feel resistance; that’s the starch hydrating.
  3. Simmer Until Creamy
     Reduce heat to very low. Cook 25–30 minutes, stirring every 5 minutes with a wooden spoon, scraping the bottom and corners so it doesn’t stick. Polenta is done when it’s thick and creamy, pulls away from the sides, and tastes smooth (no gritty bite); if it’s still gritty at 30 minutes, cook 5 more minutes.
  4. Finish with Butter and Cheese
     Remove from heat and stir in 60g butter and 80g Parmesan until fully melted and incorporated. Season with 2g black pepper. The texture should be creamy and pourable—if it tightens, loosen with a splash of warm milk and stir until smooth. Garnish with 15g chives if desired and serve immediately.

*Notes : 

  • Whisking during the pour is how you avoid lumps. Lumps form when dry polenta clumps before it hydrates; once set, they’re hard to fully remove without overworking the texture. Slow pour + constant whisk = consistent results.
  • Very low heat is important once it thickens. Polenta sputters and sticks easily, and burnt spots ruin the entire pot. If you see frequent popping, lower heat and partially cover, stirring more often.
  • Polenta thickens as it cools—fast. Serve immediately for the creamiest texture, or keep warm on the lowest heat with an occasional splash of milk to maintain looseness. If it gets too thick, don’t add more butter; add warm liquid and stir.
  • Leftovers are useful. Chill in a flat layer, cut into squares, and pan-sear or roast for crispy polenta cakes. It’s one of the best “second-day” carbs.

Nutrition Facts 

( per serving )

Calories

~353 kcal

Protein

 13 g

Fat

18 g

Carbs

35 g

Calories

~353 kcal

Protein

 13 g

Fat

18 g

Carbs

35 g

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Bowl of creamy golden polenta topped with butter pat and grated Parmesan cheese

Creamy Buttery Polenta

Creamy, smooth polenta enriched with butter and Parmesan creates a luxurious Italian side dish with a silky texture. This comforting golden porridge offers subtle corn sweetness balanced by savory cheese, making it the perfect base for braised meats, sautéed vegetables, or simply enjoyed on its own.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: Italian
Calories: 353
Ingredients Method Notes

Ingredients
  

For the Polenta
  • 1000 ml whole milk
  • 240 ml water
  • 6 g sea salt
  • 200 g polenta coarse cornmeal
  • 60 g unsalted butter
  • 80 g Parmesan cheese finely grated
  • 2 g black pepper
  • 15 g fresh chives chopped (optional)

Method
 

Heat the Liquid
  1. In a large heavy-bottomed pot (4L), combine 1000ml milk, 240ml water, and 6g salt. Bring to a gentle boil over medium-high heat, stirring occasionally and scraping the bottom so milk doesn’t scorch. When you see steam and small bubbles rising steadily, you’re ready.
Add Polenta Gradually
  1. Reduce heat to low. Pour in 200g polenta in a slow stream while whisking continuously—this prevents lumps. Keep whisking 2–3 minutes until the mixture thickens and you feel resistance; that’s the starch hydrating.
Simmer Until Creamy
  1. Reduce heat to very low. Cook 25–30 minutes, stirring every 5 minutes with a wooden spoon, scraping the bottom and corners so it doesn’t stick. Polenta is done when it’s thick and creamy, pulls away from the sides, and tastes smooth (no gritty bite); if it’s still gritty at 30 minutes, cook 5 more minutes.
Finish with Butter and Cheese
  1. Remove from heat and stir in 60g butter and 80g Parmesan until fully melted and incorporated. Season with 2g black pepper. The texture should be creamy and pourable—if it tightens, loosen with a splash of warm milk and stir until smooth. Garnish with 15g chives if desired and serve immediately.

Notes

Whisking during the pour is how you avoid lumps. Lumps form when dry polenta clumps before it hydrates; once set, they’re hard to fully remove without overworking the texture. Slow pour + constant whisk = consistent results.
Very low heat is important once it thickens. Polenta sputters and sticks easily, and burnt spots ruin the entire pot. If you see frequent popping, lower heat and partially cover, stirring more often.
Polenta thickens as it cools—fast. Serve immediately for the creamiest texture, or keep warm on the lowest heat with an occasional splash of milk to maintain looseness. If it gets too thick, don’t add more butter; add warm liquid and stir.
Leftovers are useful. Chill in a flat layer, cut into squares, and pan-sear or roast for crispy polenta cakes. It’s one of the best “second-day” carbs.