Easy Weeknight Garlic Parmesan Polenta

Mashed potatoes are out. Finely ground corn is in. Even if you leave the peels on for your mashed potatoes it’s still a bit of an undertaking- wash, rough chop, boil, drain, season, mash. Polenta gives you a very similar starchy stick to your ribs experience with way less work.

Prep Time2 minutes
Cook Time26 minutes
Course: Side Dish
Cuisine: Italian
Servings: 2
Calories: 390kcal


  • 1/2 cup polenta
  • 2 tbsp butter
  • 3 cloves garlic crushed
  • 2 cup chicken stock
  • 1/4 cup parmesan grated, fresh
  • salt and pepper


  • melt butter in a small pot on medium heat
  • Add garlic and simmer until fragrant, 2-3 minutes
  • Add polenta and stir to fully absorb the butter an garlic as well as toast the polenta a little- 2 minutes
  • add the chicken stock, bring to a boil, then reduce to simmer 20 minutes uncovered, stirring occasionally until texture is as desired
  • kill heat, fold in the parm, season to taste with salt and pepper


Use less parm if you’re using the dry stuff, it’s way saltier than grating fresh.


Calories: 390kcal | Carbohydrates: 42g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 635mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 540IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 1mg