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Creamy Parmesan Polenta

This creamy, dreamy polenta is so delicious and comforting. It feels like a big cozy hug.

Winter dishes are made even more warm and welcoming when served upon a bed of this Creamy Parmesan Polenta. Savory, slightly sweet cornmeal simmers in luscious oat milk and flavorful broth until it transforms into a velvety, smooth, creamy dish finished with rich butter and sharp Parmesan cheese.

This polenta is the perfect base for comforting winter dishes like Braised Short Ribs, Coq Au Vin, Beef Bourguignon, Pan Seared Scallops or shrimp, and hearty roasted vegetables like mushrooms, carrots, and broccoli.

This is such a lovely and satisfying recipe for all of your cold weather cooking ideas. It’s one of my favorite sides to make for our family throughout the fall and winter months. It’s elegant enough to serve with Christmas dinner, yet simple enough to whip up and serve with a busy weeknight meal for the family.

Prep Time: 5 Minutes

Cook Time: 30-40 Minutes

Yield: Serves 6-8


1 cup oat milk

4 cups bone broth or chicken stock (or a combo of both)

1 cup stone ground yellow cornmeal

1 stick unsalted butter (AKA ½ cup, 4 ounces)

½ cup freshly grated Parmesan cheese

Kosher salt to taste

Freshly ground black pepper to taste


  1. In a medium sized pot (3 quarts or more), season oat milk and chicken stock with salt and pepper and bring to a simmer.

  2. Stir in cornmeal and cook at a simmer for 30-40 minutes, until creamy, smooth, and tender. Stir periodically.

  3. Remove from heat and immediately stir in butter and Parmesan cheese. Season with additional salt and pepper if desired. Serve warm.

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