Serve in place of pasta. Spoon pasta sauce or stew over top. One of my favorites! For a lower fat version, evaporated milk can be used in place of whipping cream.

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Cook time
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Creamy cornmeal and Parmesan pudding.
Recipe type: Side Dish
Cuisine: American
Serves: 6 servings
  • 2 cups milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1 cup freshly grated Parmesan cheese
  • ½ cup whipping cream
  • 2 tablespoons butter
  1. In a large saucepan, combine milk, water and salt. Bring to boil.
  2. Reduce heat to medium and gradually whisk in cornmeal. Return to a boil and then reduce heat. Cook for 5 to 8 minutes, until the polenta is thick.
  3. Stir in Parmesan cheese, cream and butter. Stir until butter is melted.
  4. Half fill a medium saucepan with water and bring to a boil. Reduce heat so water is simmering.
  5. Spoon the polenta into a heatproof bowl or top of double boiler. Place bowl over the water and cook uncovered, stirring occasionally, for 20 to 30 minutes, until very smooth. Makes 6 servings.


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