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Big-Batch Parmesan Polenta

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This big-batch Parmesan polenta is a versatile vegetarian staple that brings a touch of Italian comfort to any meal. By slow-cooking coarse cornmeal in seasoned water, you achieve a wonderfully creamy texture that serves as the perfect base for roasted vegetables, stews, or grilled mushrooms. The addition of sharp, salty Parmesan and a generous crack of black pepper ensures a deep, savoury flavour profile that elevates this simple grain into something truly special.

Preparing a large batch is an excellent way to simplify your weekly meal prep. You can enjoy it immediately as a soft, buttery mash, or spread the leftovers into a baking tray to firm up in the fridge. Once set, the polenta can be sliced into wedges and pan-fried or grilled until golden and crisp, offering a delicious gluten-free alternative to traditional sides.

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Ingredients for Big-Batch Parmesan Polenta

  • 1 tablespoon kosher salt

  • 450g polenta (coarse cornmeal)

  • 230g finely grated Parmesan

  • 1 teaspoon freshly ground black pepper

How to make Big-Batch Parmesan Polenta

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Bring 2150ml water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30–35 minutes. Remove from heat and stir in Parmesan and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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