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Creamy Parmesan Herb Polenta

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Heidi @ Food Doodles


  • 2 C milk
  • 1 3/4 C water
  • 1/4 C butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 3 cloves garlic
  • 1/4 C freshly grated Parmesan cheese
  • 1 C cornmeal quick cooking variety
  • Oil for baking


  1. Prepare a 9x13 pan by lightly greasing the bottom and sides. Set aside.
  2. Melt the butter in a medium sized pot. Add the garlic and let cook for a couple minutes over medium-low heat till very fragrant. Add the milk, water and all the seasonings except the Parmesan cheese and the cornmeal. I also recommend using fresh herbs if you have them, just be sure to triple the amounts used and stir in at the same time as the Parmesan cheese - after it's done cooking and is off the heat.
  3. Bring to a boil then remove from the heat and while whisking to avoid lumps, slowly add the cornmeal. Continue to whisk and return the pot to the heat and whisk while waiting for the mixture to boil. Over medium-high heat this should onto take a minute or two unless you decide to use a longer cooking variety. If you do use a variety that needs to cook longer adjust the liquids in this recipe if needed and cook as long as required.
  4. Once the polenta starts bubbling and is completely thickened remove from the heat and stir in the Parmesan cheese and fresh herbs if not using dried. Then pour into the greased 9x13 pan. With a spatula lightly brushed or sprayed with oil smooth the top. Cover and place in the fridge until chilled and set, at least 1 hour.