Polenta with Parmesan Cheese and Bolognese
Polenta with Parmesan Cheese and Bolognese: There is something so comforting about a bowl of creamy polenta topped with hearty Bolognese sauce, finished with freshly grated parmesan cheese.
I am from the South and grew up eating grits. Polenta is basically the fancy cousin of grits and is better suited for dinner.
We made the CLASSIC BOLOGNESE SAUCE for meal-prep. Then we used that sauce to make Tagliatelle Bolognese and Rigatoni al Forno. Now we have a bit more left over. So let’s make Creamy Parmesan Polenta to pair with those leftovers.
Table of Contents
What Is Polenta?
Polenta is a traditional Italian dish made from cornmeal cooked slowly in water, broth, or a combination of liquids until it becomes thick, creamy, and tender. When made with butter, olive oil and Parmesan, polenta becomes especially creamy and flavorful.
This polenta goes well with just about any protein. Pair it with this Broccoli Cheese Chicken, Filet Mignon, Pork Piccata or Lemon Garlic Scallops.
Recipe Tips & Storage Tips:
- Polenta sets firm as it cools: serve immediately in warmed bowls.
- Leftover polenta: Pour onto a parchment-lined sheet pan, smooth to ½ inch thick, refrigerate until firm. Cut into squares and pan-fry in butter until crispy: an excellent use for cold polenta.
- Broth vs water: Chicken or vegetable broth adds depth. Water produces a purer corn flavor. Both are correct depending on preference.
- Consistency: If polenta thickens too much during cooking, add warm water or broth a few tablespoons at a time and stir vigorously.
- Ratio: The polenta-to-bolognese ratio here is intentionally generous on polenta: it’s the star, the sauce is the accent.
Polenta FAQs
Traditional medium- or coarse-ground polenta offers a pleasantly hearty texture and deep corn flavor.
Lumps usually form when the cornmeal is added too quickly or isn’t whisked sufficiently. Gradually sprinkle it into boiling liquid while whisking continuously. If lumps remain, whisk vigorously over low heat until the mixture becomes smoother.
Yes. Broth adds another layer of flavor. Vegetable broth works especially well for vegetarian polenta, while chicken broth adds savory depth to the classic version.
Plain cornmeal is naturally gluten-free, but cross-contact can occur during processing. Check the package label if you’re cooking for someone with celiac disease or a strict gluten-free requirement. Also verify that all other ingredients are suitable.
What to Serve with Polenta and Bolognese
- Garlic Bread or focaccia: Perfect for soaking up every last bit of sauce.
- Kale Salad: Peppery greens with lemon juice and olive oil provide freshness.
- Roasted vegetables: Broccoli, zucchini, or bell peppers add color and texture.
- Sautéed spinach: Garlic-scented greens complement the richness of the meat sauce.
- Roasted Mushrooms: Their earthy, savory flavor pairs naturally with polenta.
- Extra Parmesan: Always welcome at the table for those who enjoy a cheesier finish.
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Polenta with Parmesan Cheese and Bolognese
Ingredients
- 1½ cups 180g stone-ground coarse polenta (not instant)
- 2½ cups 600ml water or chicken broth
- 3½ tbsp 50g unsalted butter
- 1¾ oz 50g Parmigiano Reggiano, freshly grated
- Salt to taste
TO SERVE
- 5 –6 oz Classic Bolognese Sauce, warmed
- additional parmesan optional
Instructions
- Bring water or broth to a boil in a heavy-bottomed saucepan. Salt generously.
- Reduce heat to low. Pour polenta in a thin, steady stream while whisking constantly to prevent lumps from forming.
- Switch to a wooden spoon. Cook over low heat, stirring every few minutes, for 40–45 minutes. The polenta is ready when it pulls away cleanly from the sides of the pot.
- Remove from heat. Stir in butter and Parmigiano until fully incorporated. The texture should be creamy and pourable: not stiff.
- Warm the bolognese sauce separately in a small saucepan over low heat.
- Spoon polenta into warmed deep bowls. Top with bolognese sauce in the center and additional parmesan. Serve immediately.
Nutrition
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Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
