Description

Polenta doesn’t have to be dry or bland—this Creamy Parmesan Polenta with Roasted Garlic is silky, rich, and deeply flavorful. Made with slow-simmered cornmeal, mellow roasted garlic, and a touch of cream and Parmesan, it’s a perfect side dish for hearty meats, sautéed vegetables, or as a comforting bowl on its own.

Ingredients

125 grams cornmeal (such as Valle Del Sole maize flour, or your preferred brand)

1 liter water (adjust according to cornmeal package directions)

0.5 bulb garlic (about 8 large cloves)

2 tablespoons olive oil (or other vegetable oil)

3 tablespoons grated Parmesan cheese

3 tablespoons heavy cream

1½ teaspoons salt (or more, to taste)

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Instructions

To roast the garlic:
Preheat oven to 200°C (390°F).
Slice off the tops of the garlic cloves to expose the inside.
Place the half bulb on a piece of aluminum foil, drizzle with olive oil, and wrap tightly.
Roast for 35 minutes until soft and golden.
Allow garlic to cool, then squeeze cloves out of their skins and mash with a fork until smooth.
To make the polenta:
Bring 1 liter of water and 1½ teaspoons salt to a boil in a large saucepan.
Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
Reduce heat to low, cover, and simmer gently for 40 minutes, stirring occasionally. Add more water if needed for creaminess.
Stir in roasted garlic, Parmesan, and cream until smooth.
Taste and adjust seasoning with extra salt if desired. Serve hot.

Notes

Use instant polenta if short on time—follow package directions.
Stir in herbs like thyme, rosemary, or parsley for freshness.
Top with sautéed mushrooms for an earthy variation.
Add chili flakes or black pepper for a spicy kick.
Mix in cheddar or fontina for richer flavor.
Use broth instead of water for extra depth.
Cool leftovers and slice into cakes to fry or grill.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian