Go Back

Parmesan Polenta

Author: Michelle De La Cerda


  • 2 cans LOW SODIUM chicken broth
  • 2 cans of water , plus a bit (or omit broth and use 7 1/2 cups of water)
  • Pinch of salt , but can be omitted
  • Pinch of baking soda
  • 1 1/2 cups coarse ground cornmeal (polenta/grits)
  • 3 tbsp UNSALTED butter
  • 4 oz . Parmesan cheese , grated (about 2 cups)
  • Black pepper; to taste


  1. In a large sauce pan, bring broth and water to boil over medium-high heat.
  2. Stir in salt (if using) and baking soda.
  3. Slowly pour polenta into water in steady stream, while stirring.
  4. Bring mixture to boil, stirring constantly, about 1 minute.
  5. Reduce heat to low and cover.
  6. After 5 minutes, quickly and briefly whisk polenta, smoothing out any lumps.
  7. Take care to mix thoroughly, the sides and bottom included.
  8. Cover and cook, without stirring, about 25 minutes longer.
  9. Remove from heat, stir in butter and Parmesan, and season to taste with black pepper.
  10. Let stand, covered, 5 minutes.