Creamy, cheesy and undeniably versatile, this polenta recipe opens you up to even more possibilities when preparing Italian fare
Makes 4
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Revel in even more versatility of the polenta by trying it out soft after having it as strips or muffins. This creamy and cheesy version makes a great companion to various Italian dishes, and holds the taste of sauces very well.


  • 3 cups water
  • 2 cups vegetable stock in large saucepan
  • 2 cups polenta
  • 1 cup milk
  • 30 g butter
  • ¼ cup parmesan cheese, finely grated

Combine 3 cups water and 2 cups vegetable stock in large saucepan bring to the boil. Gradually stir in 2 cups polenta. Simmer, stirring, about 10 mins or until polenta thickens. Add milk, butter and finely grated parmesan cheese, stir until cheese melts.

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