Potato Polenta
Experience the ultimate comfort food fusion with this creamy and indulgent Potato Polenta recipe! Combining the velvety smoothness of mashed Russet potatoes with the rich, hearty texture of traditional yellow cornmeal polenta, this dish is a delightful twist on classic sides. Slowly cooked with whole milk and infused with Parmesan cheese and butter, it delivers a luscious, savory flavor in every bite. Perfect for cozy dinners or impressing guests, this crowd-pleaser is easy to prepare and pairs beautifully with everything from roasted meats to sautéed vegetables. Garnish it with a drizzle of olive oil and fresh herbs like parsley or chives for an elegant finishing touch. Ready in under an hour, this comforting side dish is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 cup Yellow cornmeal (polenta)
- 2 tablespoons Unsalted butter
- 2 cups Whole milk
- 2 cups Water
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil or additional butter (optional, for garnish)
- 2 tablespoons Fresh parsley or chives (optional, chopped, for garnish)
Instructions
Peel the potatoes and cut them into evenly sized chunks for faster and even cooking.
Place the potato chunks in a medium pot, cover them with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, approximately 10–15 minutes.
While the potatoes cook, combine the milk and water in a separate medium saucepan and bring to a gentle simmer over medium heat.
Once the liquid is simmering, slowly whisk in the cornmeal, ensuring no lumps form. Reduce the heat to low and cook the polenta, stirring frequently, until thickened and creamy (about 15–20 minutes).
When the potatoes are ready, drain them and mash them using a potato masher or ricer until smooth.
Stir the mashed potatoes into the polenta, mixing well until fully incorporated.
Add the butter, Parmesan cheese, salt, and black pepper to the mixture, stirring until the butter and cheese are melted and everything is well combined.
Taste and adjust the seasoning as needed with additional salt or pepper.
Serve the potato polenta hot, optionally drizzling with olive oil or melted butter and garnishing with chopped fresh parsley or chives.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 31.9 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1620 mg | 125% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4476 mg | 95% | |
*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.
