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One-Pot Creamy Spinach Parmesan Polenta

A serving of One-Pot Creamy Spinach Parmesan Polenta topped with wilted spinach and grated cheese.
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Make rich, creamy polenta in a single pot with spinach and Parmesan cheese. This recipe is fast and minimizes cleanup.

Ingredients

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  • 4 cups water or vegetable broth
  • 1 cup yellow cornmeal (polenta)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup heavy cream (optional, for extra richness)

Instructions

  1. Pour the water or broth into a large, heavy-bottomed pot and bring it to a boil over medium-high heat.
  2. Slowly whisk in the cornmeal while the liquid is boiling to prevent lumps. Reduce the heat to low.
  3. Continue stirring frequently for about 20 to 25 minutes, or until the polenta thickens and pulls away from the sides of the pot. Stir often to keep it smooth.
  4. Stir in the salt, pepper, and butter until melted.
  5. Add the chopped spinach and stir until it wilts completely, about 1 minute.
  6. Remove the pot from the heat. Stir in the Parmesan cheese and heavy cream, if using, until fully incorporated and creamy.
  7. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a thicker polenta, use less liquid. For a thinner consistency, add a splash more hot water or broth.
  • You can substitute half-and-half for heavy cream if you prefer less fat.
  • This polenta is best served right away, as it thickens considerably upon standing.

Nutrition

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