Creamy Polenta With Ricotta and Parmesan
Polenta from scratch means 40 minutes of stirring a pot of cornmeal so it doesn't clump or scorch. This version skips all of that. Starting with a tube of pre-cooked polenta and loosening it back up with milk and two cheeses gets you the same soft, creamy result in about 15 minutes, with almost no babysitting.
Ricotta makes it plush and mild; parmesan brings the salty, nutty edge that keeps it from tasting flat. French Made Easy ties it together with a herby, French bistro note. It's the side dish that makes a simple main look intentional — spoon it under braised short ribs or a pile of roasted vegetables and suddenly dinner has structure.
Ingredients
- 1 tsp French Made Easy
- 18 oz pre-cooked polenta
- ½ cup ricotta cheese
- ½ cup parmesan cheese, grated
- ⅓ cup whole milk
Ingredient notes & swaps
- **Pre-cooked polenta:** The tube from the pasta or refrigerated aisle is the shortcut here. If you only have dry polenta or cornmeal, you can cook it from scratch — just plan on more liquid and more stirring time.
- **Ricotta:** Use full-fat, whole-milk ricotta. Low-fat versions are watery and thin out the polenta instead of enriching it. Full-fat is what gives you that plush, spoonable texture.
- **Parmesan:** Grate it fresh off the block if you can — pre-shredded is coated to keep it from clumping and doesn't melt as cleanly. Real Parmigiano-Reggiano brings the sharpest flavor.
- **French Made Easy:** An all-natural, herby French blend that seasons the whole pot in one spoonful. It's naturally gluten-free, like all the cheese and cornmeal here. Pick up French Made Easy here.
- **Milk:** Whole milk gives the richest result. For an even more luxurious side, swap in half-and-half; for lighter, 2% works but you'll lose some body.
- **Gluten-free note:** Corn polenta is naturally gluten-free, so this whole dish is GF as written — good for a crowd with mixed diets.
Directions
- Combine polenta, milk, ricotta, parmesan, and French Made Easy in a saucepan.
- Cook over medium heat, stirring frequently, until smooth and creamy.
- Serve as a side dish with braised short ribs, roasted vegetables, or a hearty meat sauce.
Why this works
Pre-cooked polenta is just cornmeal that's already been set firm, so it breaks down fast when you add liquid and heat. The milk is what turns it from a sliceable log back into something spoonable — add it gradually and keep stirring so the starch releases evenly and the texture stays smooth instead of grainy. The two cheeses do different jobs: ricotta melts in for body and creaminess, while parmesan is aged and sharp, so it seasons the dish and adds savory depth. Keep the heat at medium; too high and the bottom scorches before the middle is hot.
What to serve it with
Creamy polenta is a landing pad for anything saucy. Spoon it under braised short ribs, a slow-cooked ragu, or roasted mushrooms and let the juices pool into it. It's also great next to a simple roasted chicken or grilled vegetables. Serve it the moment it's smooth and hot — polenta firms up fast as it cools, so it's a straight-from-pot-to-plate side. A little extra grated parmesan and a crack of black pepper on top finishes it.
Tips
- Use full-fat ricotta for the best texture — avoid low-fat versions, which make the polenta watery.
- If it thickens too much as it sits, stir in a splash more warm milk to loosen it right before serving.
- Break the pre-cooked polenta into chunks as it goes into the pan; it melts down faster than dropping the whole log in at once.
FAQ
Can I make creamy polenta ahead of time?
You can make it a couple hours ahead and hold it warm, but it stiffens as it cools. To bring it back, reheat gently over low heat with a splash of milk or broth, stirring until it loosens back to a creamy consistency. It won't be quite as silky as fresh, but it's close.
Can I use dry cornmeal instead of pre-cooked polenta?
Yes, but it's a different recipe timeline. Whisk dry polenta or coarse cornmeal into simmering water or broth (about 4:1 liquid to grain) and stir for 30-40 minutes until tender, then fold in the ricotta, parmesan, and French Made Easy. The pre-cooked tube is the fast route.
Is this polenta gluten-free?
Yes. Polenta is made from corn, which is naturally gluten-free, and the ricotta, parmesan, milk, and French Made Easy blend are all gluten-free. Just double-check the label on your pre-cooked polenta tube if you're cooking for someone with celiac.
What can I substitute for ricotta?
Mascarpone makes it even richer, or use cream cheese for a tangier result. In a pinch, a little extra parmesan plus a splash more milk will still give you a creamy side, though you'll lose some of the soft body ricotta provides.
Nutrition
Estimated per serving · values are approximate.