Creamy Polenta with Parmesan and Mozzarella
Indulge in the ultimate comfort food with this Creamy Polenta with Parmesan and Mozzarella, a dish that's as rich in flavor as it is in texture. This recipe turns simple pantry staples into a luxurious side or main course, boasting velvety polenta infused with the nutty richness of Parmesan and the gooey creaminess of melted mozzarella. Gently simmered with whole milk and butter for a lusciously smooth consistency, this polenta is seasoned to perfection with salt and freshly ground black pepper. Whether you serve it as a hearty base for roasted vegetables, braised meats, or sautéed mushrooms, or enjoy it all on its own, this cheesy polenta is sure to become a family favorite. Plus, a sprinkle of fresh parsley adds a vibrant finishing touch. Perfect for cozy dinners or impressing guests, this easy-to-make dish is ready in just 30 minutes!
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 cup Whole milk
- 3 tablespoons Butter (unsalted)
- 1 cup Parmesan cheese (grated)
- 1 cup Mozzarella cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a medium saucepan, bring 4 cups of water to a boil over medium-high heat. Once boiling, add 1 teaspoon of salt to the water.
Gradually whisk in the polenta in a steady stream to avoid clumping. Reduce the heat to low and continue stirring until the polenta begins to thicken, about 2-3 minutes.
Add 1 cup of whole milk to the saucepan and continue to cook the polenta on low heat, stirring frequently, for about 20-25 minutes until it becomes thick and creamy. If the mixture becomes too thick, you can add a small splash of hot water or milk to loosen it.
Once the polenta is cooked and smooth, stir in 3 tablespoons of unsalted butter until melted and fully incorporated.
Add 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese to the polenta, stirring well until the cheese is melted and evenly distributed.
Season the polenta with 0.5 teaspoons of freshly ground black pepper and adjust the salt, if needed, to taste.
Remove the polenta from the heat and serve immediately. Optionally, garnish with 2 tablespoons of fresh parsley for a pop of color and freshness.
Enjoy your creamy polenta as a standalone dish or as a base for roasted vegetables, braised meats, or sautéed mushrooms.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 6785 mg | 295% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.2 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 3523 mg | 271% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
