This quick and easy cheesy polenta recipe is ultra creamy, packed with parmesan cheese, and made with just a few simple ingredients. It’s the perfect side dish for cozy short ribs, spicy Italian sausage, chicken marbella or even a crispy sheet pan veggie situation.
Why You’ll Love It
This creamy cheesy polenta is one of those comforting dishes that feels fancy but takes less than 30 minutes to make.
Whether you’re new to cooking or it’s your first time working with coarse cornmeal, I promise this easy polenta recipe will have you hooked.
It starts with uncooked polenta (or yellow cornmeal or even grits if that’s what you’ve got on hand!) and comes together in a medium saucepan with a little butter, lots of stirring, and loads of cheesy goodness.
I used salted butter, mascarpone cheese, and plenty of parmesan cheese to get that dreamy creamy texture, but you could also add cream cheese or cheddar cheese if that’s what you have in your fridge.
And if you end up with leftover polenta, you can pour it into a baking dish and chill it until firm. The next time you want to eat it, slice it up, toss it on a baking sheet with a bit of olive oil, and bake it until golden brown and crispy. You’ll be shocked at how good sliced polenta can be!
But for real, this cheesy polenta is one of my go-to comfort food recipes because it's so incredibly quick and easy to make. It’s rich, velvety, and super versatile—especially when topped with a little extra parmesan, some black pepper, and your favorite topping like roasted mushrooms or garlicky shrimp.
Now let’s get into the ingredients and how to make this creamy masterpiece, ya'll!
Ingredients & Substitutions
This cheesy polenta recipe comes together with just a few pantry staples and optional upgrades. Here’s what you’ll need to make this comforting dish:
- Water: You can swap this out for milk, chicken stock or chicken broth to add a savory base.
- Regular Polenta: Use regular or coarse ground polenta for the best creamy texture. Instant polenta works too, just follow the package instructions for cooking times.
- Kosher Salt & Fresh Cracked Pepper: Adds flavor and enhances the cheeses. Sea salt and regular black pepper also works but adjust accordingly.
- Salted Butter: I used salted butter but unsalted butter also works—just adjust salt levels as needed. You could also use a small amount of olive oil in place of butter.
- Mascarpone Cheese: This makes the polenta extra creamy and rich. Cream cheese would also be delicious.
- Parmesan Cheese: Parmigiano cheese adds that nutty, salty bite we all know and love. You could also use pecorino or even grated cheddar for a different twist.
- Milk (optional): Combine milk at the end to loosen up the polenta if it thickens too much. Whole milk or a splash of cream works best.
How to Make It
I've made this cheesy polenta recipe DOZENS of times and I'll tell you that the trick to cooking creamy polenta the traditional way is constant stirring and medium-low heat so the coarse cornmeal doesn’t clump or burn.
- BOIL THE LIQUID: Add 3 cups of water, 1 teaspoon kosher salt, and 2 tablespoons salted butter to a medium-size pot or medium saucepan. Place over medium-high heat and bring to a boil.
- STIR IN THE POLENTA: Once boiling, slowly whisk in the polenta while stirring constantly. This helps prevent clumps and makes the polenta super smooth.
- SIMMER & STIR: Reduce the heat to medium-low and continue cooking, stirring every minute or so with a wooden spoon, until the polenta is thick and creamy. This should take about 15–20 minutes depending on your cooking times and corn meal grind.
- ADD THE CHEESE: Once the polenta has reached that perfect creamy texture, remove from the heat. Stir in the mascarpone and parmesan cheese until fully melted and incorporated.
- THIN IF NEEDED: If the polenta comes to room temperature and seems too thick, combine milk (or a splash of chicken broth) and stir it in until loosened to your liking.
- SERVE IT UP: Spoon the cheesy polenta into bowls and top with more butter, a sprinkle of parmesan, and freshly cracked black pepper.
- SAVE: Store any leftover polenta in an airtight container in the fridge. You can reheat it with a splash of cold water or milk to revive that silky texture, or press it into a pan to make crispy polenta slices later.
What to Pair It With
- A big ol’ helping of braised short ribs
- My Mom's Chicken Marbella Recipe
- Crispy roasted veggies from a sheet pan
- Italian Sausage and Peppers
- Spicy sautéed greens for a bit of spice
- Roasted mushrooms or pan-seared shrimp as your favorite topping
And if this recipe sounds delicious, you might also like these dishes:
- Hawaiian Roll Garlic Bread Recipe with Cheesy Dip
- Crispy Chicken Cutlets with Easy Cream Sauce Recipe (White Parmesan Alfredo)
- Creamy Gouda Mac and Cheese – Quick & Easy Recipe
- Italian Pulled Beef
Recipe
Quick and Easy Cheesy Polenta
Equipment
Ingredients
- 3 cups Water
- 1 cup Polenta
- 1 teaspoon Kosher Salt
- 2 tablespoons Salted Butter plus more for serving
- ½ cup Mascarpone Cheese
- ½ cup Parmesan Cheese grated (plus more for serving)
- ½ cup Whole Milk optional, for thinning
- Fresh Cracked Black Pepper to taste
Instructions
- In a medium saucepan over high heat, bring 3 cups of water, 1 teaspoon of kosher salt, and 2 tablespoons of salted butter to a boil.
- Once boiling, reduce the heat slightly and slowly whisk in the polenta to prevent clumping. Stir continuously as you pour.
- Turn the heat to medium and cook the polenta, stirring every minute or so, until it thickens and becomes tender. This should take about 10–20 minutes (or shorter) depending on the brand of your polenta.
- Once the polenta is fully cooked, remove from heat and stir in the mascarpone and parmesan cheese until melted and creamy.
- If the polenta is too thick, stir in a splash of milk to loosen it up to your desired consistency.
- Taste and adjust with salt and black pepper as needed. Serve warm, topped with a little extra butter and parmesan cheese.
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