Parmesan Polenta

This recipe is literally the basic recipe from the dry Polenta package with a couple of additions from my pantry. I made this to go with tonight’s dinner of Garlic Chicken Stir-fry, with polenta instead of rice.

This made a bit so I put the remainder in a round container so when it sets in the fridge, I can take it out and slice it to use in the next recipe. Maybe I will use it for breakfast, sliced polenta, pan fried with an egg over medium on top with a possible side of bacon. Ummm Yum, I am already looking forward to it and the next post!


  • 4 cups water
  • 1 cup polenta or yellow cornmeal
  • Salt and pepper to taste
  • 1 bouillon cube (veggie or chicken)
  •  1/4 cup Freshly grated Parmesan cheese


Bring the water, bouillon cube and salt to a boil in a large saucepan.

Gradually whisk in polenta stirring constantly. Reduce heat to medium-low and continue to cook, stirring often, until thick and creamy about 15 minutes.

Add more water if too thick, about 15 minutes.

Remove from heat; stir in pepper and cheese. Serve immediately.


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