Parmesan-Ricotta Polenta

By
Jessica Harlan
Jessica Harlan
Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.
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Updated on 09/2/21
Cooked polenta with butter and parmesan cheese in aluminum

Violeta Pasat / Getty Images

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings

In this polenta recipe, creamy ricotta cheese adds luxurious richness, while Parmesan cheese gives it depth and complexity. The best pan for making this parmesan-ricotta polenta dish is a saucier, while similar to a saucepan, it has sloped sides and a rounded base, making it easy for a whisk or spoon to stir thoroughly. 

Polenta is a popular comfort food in Italy and consists of boiled cornmeal. It can be compared to Southern grits. A very versatile dish, polenta is popular for breakfast as a cereal and also eaten at lunch or dinner.

Enjoy this polenta instead of potatoes or rice with your meal. It's great with steamed veggies or as a side with roasted chicken or steak. 

Ingredients

  • 1 cup water, or more as needed

  • 1 cup low-fat milk

  • 1/2 cup polenta

  • Kosher salt, to taste

  • 1/2 cup low-fat ricotta cheese, divided

  • 2 tablespoons grated Parmesan cheese

  • 8 large whole fresh basil leaves

Steps to Make It

  1. Gather the ingredients.

  2. In a saucier or saucepan, combine water and milk. Bring to a simmer over medium-low heat. When it simmers, sprinkle the polenta gradually into the pot, stirring briskly with a whisk to prevent lumps from forming. Add a pinch of salt, and continue simmering over medium-low heat, stirring frequently with a whisk.

  3. Cook for about 20 minutes, until polenta does not have a gritty mouthfeel when tasted. Stir in 1/4 cup ricotta cheese and Parmesan cheese, and stir with a whisk or wooden spoon until cheese is melted.

  4. While polenta is cooking, chiffonade basil leaves: stack leaves and roll tightly into a cigar shape. Use a knife to cut through roll crosswise to make thin shreds of basil. Set aside.

  5. To serve, spoon a portion of polenta (about 1/2 cup) onto each plate. Top with a dollop of about 1 tablespoon ricotta cheese and sprinkle with some of the basil chiffonade. Serve immediately.

Tips

  • If you have any leftovers, cold polenta is great cut into squares or circles and sauteed in butter to make pan-fried polenta cakes.

How to Store

  • Cooked polenta can be stored in the refrigerator for two to three days in an airtight container. You can reheat polenta in the microwave or on the stove; just gently stir it once in a while until it's warm. If it seems like it's too thick, water or milk can be added to get the consistency you desire.
  • This polenta dish does not freeze well.
Nutrition Facts (per serving)
154 Calories
7g Fat
16g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 154
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 374mg 16%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 9g
Vitamin C 2mg 8%
Calcium 212mg 16%
Iron 1mg 3%
Potassium 217mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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