Polenta Parmesan

Polenta Parmesan

  • Prep Time: 10 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 6
  • About This Recipe

    “Personally I don’t care for Polenta but this recipe is tolerable. I make it for my friends that like Polenta and they seem to love it. (How can one love Polenta?) It’s better if you serve it with a very spicy tomato salsa.”


  • 2cupscornmeal
  • 8cupsboiling water
  • 2teaspoonssalt
  • 5 1/2-6ouncesunsalted butter
  • 5ouncesparmesan cheese, grated
  • 1pinchnutmeg
  • Directions

  • Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
  • When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
  • Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
  • Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
  • Heat oven to 400°F.
  • Dot with remaining butter and parmesan.
  • Bake for 30 minutes until top is brown and crispy.
  • Reviews

  • “I made a polenta recipe with parmesan recently, my first time trying polenta.I took a taste and my DH asked how it was.”Bland,” I replied.My 2 year old DS picked up the word as the name of the food and called it “bland” for the entire time we were eating it, even declaring, “I like bland!”.It’s now our official name for polenta.”

  • “I like polenta, but will not be making this one again.”

  • “I loved this.I never would have thought to add parmesan cheese and nutmeg, but was very good.I served this with Kittencal’s Marinara Pasta Sauce.If any of you have trouble with lumps, add the two cups of cornmeal to two cups of cold water, stir and then add to the six cups of boiling water.Thanks for a great recipe Bergy.”

  • “Very yummy.I didn’t have nutmeg but it still tasted great.I served with Recipe #315580 and Recipe #136292 .Now the rest we are eating with the marinara sauce and garlic sauce left from the other recipes.So good.I didnt put the parmasan and dot of butter when baking so I think that is why mine did not brown much.Very yummy and filling.”

  • “YUM!Even cold, the next day, it is great.Not such the hit with the kids, but the adults couldn’t get enough!It is a bit time consuming since it needs to be stirred frequently for the 40 minutes, but now that I’ve tasted the final result, it was so very worth it.(Besides, it kept my 8-yr. old busy!!)I didn’t do the step #6 (dot with butter and parm) but nothing was missed.Thanks for a great recipie”

  • “YUMMY! This was the first time I have ever made polenta and it was divine! It was also quite easy to make. I cut the butter to about 2 oz and only used 4 oz of cheese to cut the fat content. It was still delicious. I served this with the Swiss Chard, feta and pine nut recipe. My dinner was a huge success! Even my 3-year olds ate it!”

  • “Very good polenta. I made it to go with a simple version of chicken in marinara sauce for DH. I skipped the baking as he doesn’t want anything crisp or crunchy and just let it set up a bit in the pan. I tasted it and I know that it would be excellent with the baking. He enjoyed it a lot. As always polenta is very easy to make and a “fill-er-upper”. Thanks Bergy.”

  • “It was easy, tasty and took less time then the recipe said (maybe i had a quicker cooking polenta)I used chicken broth and garlic, and the family wasn’t sure, but that was more for me!Thank you!”

  • “Excelent recipie!This made a nice, inexpensive side dish.We have friends who are wild about polenta, but we have it usually as hot cereal for breakfast.I used to think polenta was something exotic, but it’s only cornmeal mush.This dresses it up wonderfully.”

  • “So, BF just said to me, “Polenta is the best thing in THE WORLD” so I guess you could say we liked this! :)I served it with a prosciutto tomato-cream sauce and Dilled Green Beans (#99432).What a wonderful dinner!TERRIFIC comfort food.This is only my second try at polenta and the last recipe was less than successful (and certainly didn’t make BF rave and lick his plate like this one did!).I made the whole recipe and filled a 8″ cake pan and a yogurt container (one of the big 1lb ones) which I plan to freeze for later and maybe try my hand at grilled polenta rounds.This was actually fantasticly easy to make- I was a little worried that the directions were a little vague, but I just simmered for 40 minutes and baked til golden and everything worked out perfectly.Crisp delightful crust, light parmesean flavor, rich without being heavy (I did substitue some butter with olive oil) and like Lennie said, a lovely custardy texture.BF loved this so much- he started eating the polenta out of the pan with a spoon and was howling when I told him to stop!I am SURE a certain someone will insist I make this again!Thanks for a great one.”

  • “Bergy, count me among those who love polenta! Always have. I too cut this in half (it perfectly filled an 8-inch round cake pan), and served it with beef stew. Excellent. Your recipe is easy to follow, but I was unsure as to the amounts of butter and parmesan called for, especially in step-6. But since you were very specific in step-3, I just topped the cooled polenta with the amounts of butter and parmesan I wanted. The only major change I made was to bake it longer, but at a lower temperature (I already had the stew in the oven). The texture was exquisite, almost custardy. I made rice to serve with the stew for those who didn’t like polenta, but I thought this was wonderful and didn’t touch the rice!”

  • “This worked wonderful for me.I will admit I only used 1/2 of everything and it fit in a 9 inch pie pan just perfect.”