Creamy Parmesan Polenta
Recipe by: Barbara Martinez
Our Recipe Books•
Dec 1, 2025
This Creamy Parmesan Polenta is winter comfort at its best — silky, rich, and beautifully flavored with slow-simmered bone broth and freshly grated Parmesan. The combination of bone broth and half-and-half gives it a depth and creaminess you simply can’t get from water alone, making it the perfect base for braised meats, roasted vegetables, or a cozy bowl all on its own.
Finished with butter, a shower of Parmesan, and a touch of fresh ground black pepper, it’s a simple side that feels special enough for your holiday table yet calm and comforting for any cold night at home.
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Ingredients (7)
Ingredients (7)
Instructions
In a large heavy pot, bring the bone broth (4 cups) and half-and-half (2 cups) to a gentle boil.
Slowly whisk in the polenta (1 cup) in a steady stream to avoid lumps.
Reduce heat to low. Cook, stirring often with a wooden spoon, until the polenta is thick, creamy, and the grains are tender — about 25–30 minutes.
If it gets too thick before it’s done, add a splash of hot broth or half-and-half to loosen.
Stir in butter (2 Tbsp) until melted, then add Parmesan (1 cup) and stir until smooth and creamy.
Add black pepper (½ tsp) and the salt (1 tsp) if needed.
Taste first, then add and adjust salt slowly to avoid overselling as the broth, butter, and cheese, will contribute to the level of saltiness.
