Creamy Parmesan Polenta with fresh thyme is a simple yet indulgent side that brings comforting flavors to any meal.
Packed with fiber from cornmeal and protein from Parmesan, it’s a nutritious choice that supports digestion and satiety.
Quick to prepare and naturally gluten-free, this velvety polenta makes a satisfying, everyday side dish for busy weeknights or elegant dinners alike.
Parmesan Polenta with Thyme
Equipment
- 1 small to medium pot
- 1 Whisk
- 1 Cutting board
- 1 knife
- Measuring cups and spoons
Ingredients
- 1 small shallot finely chopped
- 2 garlic cloves finely chopped
- 3 –4 sprigs fresh thyme leaves removed, plus extra for garnish
- 1 tsp red pepper flakes optional
- 4 cups chicken or vegetable stock
- 1 cup cornmeal
- ½ cup grated Parmesan cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- Olive oil for drizzling
Instructions
- Prepare the Aromatics: Start by finely chopping your shallot and garlic. These ingredients are the flavor base of your polenta, so take care to chop them evenly for a consistent aroma. Strip the leaves from the thyme sprigs and set them aside. If you enjoy a bit of heat, measure out your red pepper flakes. Keeping all ingredients prepped and ready ensures the cooking process flows smoothly.
- Sauté the Shallots: Heat a drizzle of olive oil in a small to medium-sized pot over medium heat. Once the oil shimmers, add the chopped shallot. Cook for 2–3 minutes, stirring occasionally, until the shallots begin to soften and turn translucent. Avoid letting them brown too much, as the goal is to release their natural sweetness without bitterness.
- Add Garlic, Thyme, and Heat: Reduce the heat slightly and add the minced garlic, fresh thyme leaves, and red pepper flakes, if using. Stir continuously for about 1 minute, until the garlic becomes fragrant and the herbs release their aroma. This step infuses the oil with the base flavors that will carry through the entire dish.
- Bring Stock to a Boil: Pour in your chicken or vegetable stock and increase the heat to medium-high. Allow the liquid to come to a gentle boil, stirring occasionally to prevent any herbs or aromatics from sticking to the bottom of the pot. A rolling boil ensures the polenta will cook evenly when added.
- Incorporate the Cornmeal: Once the stock is boiling, gradually whisk in the cornmeal in a slow, steady stream. Whisk constantly as you add it to prevent lumps from forming. Lower the heat to medium-low if necessary. Polenta requires patience—whisking helps it cook into a smooth, creamy consistency rather than clumping.
- Cook Until Thickened: Continue whisking the polenta for about 5 minutes. You’ll notice it slowly thicken as it absorbs the liquid. Stir continuously to prevent sticking or burning, scraping the bottom of the pot gently. The texture should be creamy and slightly loose at this stage—it will thicken more as it cools.
- Add Cheese, Butter, and Seasonings: Once the polenta has thickened, reduce the heat to low. Stir in the grated Parmesan, unsalted butter, salt, and black pepper. Whisk thoroughly to combine. The cheese and butter melt into the hot polenta, creating a rich, savory flavor and a silky texture. Taste and adjust the seasoning if needed, adding a pinch more salt or pepper to suit your preference.
- Finish with Cream: Add the heavy cream to the polenta and whisk until fully incorporated. This step gives the polenta its signature creamy, indulgent texture and balances the flavors of the cheese and herbs. At this point, the polenta should be smooth, velvety, and glossy.
- Serve and Garnish: Spoon the creamy polenta onto plates or into a serving dish.Drizzle lightly with olive oil and sprinkle additional thyme leaves and a little extra grated Parmesan on top for visual appeal and extra flavor. The garnish adds a fresh herbal aroma and a subtle crunch from the cheese.
- Tips for Storage and Reheating: If the polenta cools and thickens too much, simply whisk in a bit more stock or cream over low heat until it loosens up again.This recipe reheats beautifully, making it ideal for meal prep or a make-ahead side dish. For variety, try adding other cheeses like Gruyere or Gouda, or stir in a dollop of sour cream or yogurt in place of cream for a tangy twist.
Notes
- Polenta is a versatile base that absorbs flavors beautifully—experiment with different stocks, herbs, or cheeses.
- Whisk constantly when cooking to avoid lumps and achieve a smooth, creamy texture.
- If the polenta thickens too much after cooling, stir in additional stock or cream over low heat to restore creaminess.
- Parmesan is classic, but Gruyère, Gouda, or Pecorino Romano work well for alternative flavors.
- Heavy cream can be substituted with sour cream or full-fat yogurt for a lighter or tangier version.
- Red pepper flakes are optional but add a subtle, warming heat that complements the thyme and Parmesan.
- Serve immediately for the creamiest texture, as polenta thickens as it cools.
Chef’s Secrets For Ultimate Creaminess
The secret to velvety polenta lies in the whisking and gradual incorporation of liquid.
Slowly adding cornmeal to boiling stock while continuously whisking prevents lumps and ensures even cooking.
Using a combination of butter, heavy cream, and Parmesan not only enhances flavor but creates a luxuriously smooth texture.
Fresh thyme leaves provide a subtle herbal fragrance that elevates the dish without overpowering it.
For an extra layer of depth, lightly toast the cornmeal in the dry pot for 1–2 minutes before adding the stock.
This develops a nutty aroma that makes the polenta taste even richer.
Serving Suggestions For Every Occasion
Creamy Parmesan Polenta with Thyme pairs beautifully with a wide variety of main dishes.
Serve it alongside roasted chicken, grilled fish, or seared steak for a comforting dinner.
It also complements sautéed mushrooms, caramelized vegetables, or a hearty tomato-based sauce for a vegetarian-friendly option.
For casual gatherings, top with a sprinkle of additional Parmesan, a drizzle of olive oil, or fresh herbs to create an inviting presentation.
Polenta’s creamy texture makes it ideal for both weeknight meals and more formal dinners, offering a satisfying base that elevates any plate.
Storage Tips To Keep Polenta Fresh
Cooked polenta can be stored in an airtight container in the refrigerator for up to 4 days.
Because it thickens as it cools, reheat gently over low heat, whisking in a splash of stock or cream until it regains its creamy consistency.
For longer-term storage, polenta can also be frozen. Portion it into freezer-safe containers and thaw in the refrigerator overnight before reheating.
Avoid high heat when reheating to prevent curdling or burning.
Leftover polenta can also be poured into a pan, allowed to set, then sliced and lightly fried for a delicious crispy variation.
Frequently Asked Questions
1. Can I use water instead of stock?
Yes, water can be used if you don’t have stock on hand, but the flavor will be milder. Consider adding a bit more salt, butter, or herbs to enhance the taste when using water.
2. How can I make this recipe vegan?
Substitute Parmesan with a plant-based cheese alternative and replace butter and cream with olive oil or coconut cream. Use vegetable stock to maintain depth of flavor.
3. Why is my polenta lumpy?
Lumps usually form when cornmeal is added too quickly or without constant whisking. Gradually sprinkle the cornmeal into boiling liquid and whisk continuously for a smooth, creamy texture.
4. Can I prepare polenta in advance?
Yes! Polenta can be made ahead of time. Keep it slightly thinner than usual if storing, as it will firm up when cooled. Reheat gently with a splash of cream or stock.
5. What variations can I try?
You can experiment with different cheeses like Gruyère or Gouda, add roasted garlic for extra flavor, or fold in fresh herbs such as rosemary or sage. For a richer texture, try a dollop of mascarpone or yogurt before serving.
