Polenta Parmesan

READY IN: 1hr 20mins
Recipe by Bergy

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.

Top Review by Riko HR

Very good recipe--our son is a picky eater but enjoys this polenta recipe. I excluded the nutmeg to make is more bland for our son. Used our favorite pasta sauce (Degrosso Tomato Basil) as topping which we also use as a sauce on our homemade pizza shells.<br/><br/>I used a whisk to strip in corn meal in boiling water--breaks up lumps very nicely.

Ingredients Nutrition


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

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