Creamy Parmesan Polenta with Cheese Crisps is a classic Italian recipe featuring smooth, velvety polenta topped with herbed frico. This authentic, restaurant-quality dish is surprisingly simple and makes the perfect meal to share with family or friends.
This polenta recipe is a comfort food staple in our dinner rotation. Not only is it tasty, it is also versatile. We love it on its own with the parmesan or montasio crisps, with a sauce, or with a tasty protein like short ribs, chicken, or fish. The best part is that this delicious gluten-free dish only requires minimal ingredients and prep!
Polenta is an Italian staple because it comes together easily, is scalable for gatherings, and makes a tasty, creamy base for sauce. Polenta has a reputation of being challenging to make; however, you will find it's quite easy using our fool-proof method!
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About Creamy Polenta and Parmesan Crisps
- Taste - The polenta is buttery and rich with a light corn flavor. The frico crisps add sharpness.
- Texture - The polenta is perfectly creamy and the parmesan crisps provide a nice crunch.
- Effort - All you need to do is bake the crisps then cook the polenta.
- Time - It takes about 10 minutes to prep the ingredients then about 10 minutes to cook the crisps and polenta.
Ingredients
Frico Crisps
- Montasio or Parmigiano-Reggiano cheese - Both of these cheeses give a delicious sharp flavor to the crisps.
- Rosemary - Rosemary provides a light woodsy flavor.
- Freshly cracked black pepper - Pepper adds a little spice.
Polenta
- Polenta - Polenta is a delicious cornmeal with a creamy texture.
- Butter - Butter makes the polenta extra rich.
- Milk - Milk contributes to the flavor and creaminess of the polenta.
- Kosher or sea salt - Kosher salt accentuates the other rich flavors.
See recipe card for quantities.
Substitutions/Variations
- Parsley- Garnish the polenta with a little parsley for an earthy pepperiness.
- Sauce - The polenta will be delicious when paired with a tasty tomato sauce or ragù.
- Short ribs - Polenta and short ribs is a classic delicious combination.
- Blistered tomatoes - Blistered cherry tomatoes are a bright and flavorful addition.
- Pecorino - Add pecornio cheese and pepper to make a cacio e pepe inspired polenta.
Instructions
Cheese Crisps
- Prepare oven - Heat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Prepare cheese - In a small mixing bowl, toss grated parmesan cheese or Montasio cheese, rosemary, and black pepper. Spoon about 2 tablespoons of the cheese mixture onto the baking sheet and use the back of the spoon to gently form flat circles. Repeat until all of the cheese is used. (Photo 1 and 2)
- Bake cheese crisps - Bake on the middle rack for 5-7 minutes or until the cheese turns golden. Remove the baking sheet from the oven and let the cheese cool. The cheese crisps will harden and become crispy once they cool. (Photo 3 and 4)
Polenta
- Cook polenta - In a large pot, bring water to a boil and stir in salt. Slowly add polenta and stir quickly to incorporate the ingredients. Reduce the heat to low and cook for about 5 minutes, occasionally stirring with a wooden spoon. The polenta will slowly start to thicken and absorb the water. (Photo 5)
- Stir in butter, milk, and cheese - Remove the pot from heat and stir in butter, milk, and 1 cup of Parmigiano-Reggiano. (Photo 6 and 7)
- Serve - Serve in bowls and top with cooled Montasio crisps, freshly cracked black pepper, and additional Parmigiano-Reggiano if desired. (Photo 8)
Pro tip - Be sure to stir the polenta while it is cooking so it doesn't burn.
What to Serve with Polenta
This creamy polenta recipe is delicious on its own as a main course, but will also pair perfectly with our Mozzarella-Stuffed Chicken Pomodoro, Roasted Chicken, or Buttery White Fish. It will also be great with an appetizer like Burrata Caprese or tasty side like our Sautéed Mushrooms with Garlic and White Wine or Pear and Prosciutto Rocket Salad.
Recipe FAQs
Polenta is made of ground cornmeal. The polenta is boiled then combined with cheese, butter, and/or milk for flavor.
Italians often add butter and cheese then share it family-style as a main course or side.
Cornmeal is a better source of fiber, potassium, iron, and protein than rice. However, this polenta also has butter, cheese, and milk which are not healthy.
Polenta is a traditional northern Italian dish that is versatile and tasty. It is great with pasta sauces and is a good gluten free substitute for most dishes that call for pasta.
The polenta should be done after about 5 minutes. The texture of the polenta will be creamy and tender.
Storage
Store leftover polenta and parmesan crisps in separate air-tight containers in the refrigerator for up to 3 days. In order to reheat the polenta, microwave it or heat in a pan over low heat with a little olive oil or water. The frico crisps can be enjoyed at room temperature.
Cooking Tips
- Be careful not to overcook the polenta or it will get dry.
- Make sure the parmesan crisp cheese mixture is added to the parchment paper in even compact circles so the crisps stick together when baked.
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Creamy Parmesan Polenta with Frico Crisps
Equipment
- 1 pot
Ingredients
Montasio Frico Crisps
- ½ cup Montasio or Parmigiano-Reggiano cheese grated
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon freshly cracked black pepper
Polenta
- 1 cup polenta
- 3 cups water
- 2 teaspoon kosher or sea salt
- 1 tablespoon butter
- ½ cup milk
- 1 cup Parmigiano-Reggiano plus more for serving
- freshly cracked black pepper
Instructions
Cheese Crisps
- Prepare oven - Heat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Prepare and bake cheese - In a small mixing bowl, toss grated Montasio or Parmesan, rosemary, and black pepper. Spoon about 2 tablespoons of the cheese mixture onto the baking sheet and use the back of the spoon to gently form flat circles. Repeat until all of the cheese is used. Bake on the middle rack for 5-7 minutes or until the cheese turns golden. Remove the baking sheet from the oven and let the cheese cool. The cheese crisps will harden and become crispy once they cool.½ cup Montasio or Parmigiano-Reggiano cheese, 1 tablespoon fresh rosemary, 1 teaspoon freshly cracked black pepper
Polenta
- Cook polenta - In a large pot, bring water to a boil and stir in salt. Slowly add polenta and stir quickly to incorporate the ingredients. Reduce the heat to low and cook for about 5 minutes, occasionally stirring. The polenta will slowly start to thicken and absorb the water.1 cup polenta, 3 cups water, 2 teaspoon kosher or sea salt
- Stir in butter, milk, and cheese - Remove the pot from heat and stir in butter, milk, and 1 cup of Parmigiano-Reggiano.1 tablespoon butter, ½ cup milk, 1 cup Parmigiano-Reggiano
- Serve - Serve in bowls and top with cooled Montasio crisps, freshly cracked black pepper, and additional Parmigiano-Reggiano if desired.
Notes
- Store leftover polenta and parmesan crisps in separate air-tight containers in the refrigerator for up to 3 days. In order to reheat the polenta, microwave it or heat in a pan over low heat with a little olive oil or water. Before enjoying the parmesan crisps, remove them from the fridge and let them get to room temperature.
- Be sure to stir the polenta while it is cooking so it doesn't burn.
- Be careful to not overcook the polenta or it can get dry.
- Make sure the frico crisp cheese mixture is added to the parchment paper in even compact circles so the crisps stick together when baked.
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