Ultra-creamy, cheesy polenta with rich Southern comfort vibes—perfect for potlucks, family dinners, and make-ahead gatherings.
Ingredients (Serves 6–8)
- 1 cup yellow cornmeal (polenta or fine cornmeal)
- 4 cups chicken broth (or water)
- 1 cup milk
- 3 tbsp unsalted butter
- ¾ cup freshly grated Parmesan cheese
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
- Extra butter or Parmesan, for serving
Detailed Instructions
- Heat the liquid
- In a large, heavy-bottomed pot, combine chicken broth and milk.
- Bring to a gentle boil over medium heat, stirring occasionally so milk doesn’t scorch.
- Add the cornmeal slowly
- Reduce heat to medium-low.
- While whisking constantly, slowly sprinkle the cornmeal into the hot liquid.
- Whisking continuously is key to preventing lumps.
- Cook and thicken
- Continue cooking, stirring often with a wooden spoon or spatula, for 12–15 minutes.
- Scrape the bottom and sides of the pot to keep polenta smooth.
- The mixture will thicken to a creamy, porridge-like consistency.
- Finish with butter and cheese
- Reduce heat to low.
- Stir in butter until fully melted.
- Add Parmesan cheese a handful at a time, stirring until completely smooth and creamy.
- Season
- Add salt, black pepper, and garlic powder (if using).
- Taste and adjust seasoning as needed.
- Adjust consistency
- If polenta becomes too thick, stir in a splash of warm milk or broth until creamy again.
- Serve or hold for potluck
- Serve immediately with extra Parmesan or butter on top.
- For potlucks, transfer to a slow cooker on WARM, stirring occasionally and adding milk as needed to keep creamy.
Tips & Variations
- 🧀 Extra rich: Stir in a little cream cheese or mascarpone.
- 🌿 Southern twist: Add a pinch of smoked paprika or Cajun seasoning.
- 🍗 Hearty meal: Serve under braised chicken, shrimp, or sausage.
- ❄ Make ahead: Reheat gently with milk, stirring often.
