I’ve only eaten polenta a few times and I had never made it before now. I am sad it took me so long! This polenta was fairly simple to make and tasted creamy, cheesy, and delicious. It paired perfectly with the Pan Roasted Pork Tenderloin and the Pan Roasted Bell Peppers with Garlic and Thyme. My husband and I both loved this creamy Parmesan polenta. My kids said it was okay but not as good as mashed potatoes.
How to Make Creamy Parmesan Polenta
Combine the milk, broth, and salt into a large saucepan over medium-high heat. Once the liquid has just started to boil, gradually add the polenta while whisking continually. Reduce the heat to simmer and continue to whisk every few minutes, for 25 minutes. Add the butter and Parmesan cheese along with sea salt and freshly cracked pepper, to taste. Stir until well combined. Pour into a serving bowl and top with additional shredded Parmesan and freshly cracked black pepper. Serve and enjoy.