Creamy Parmesan Polenta
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 c polenta (or corn grits)
  • 1 ½ c broth*
  • 1 ½ c unsweetened almond milk
  • 1 tsp minced garlic (about 2-3 cloves)
  • ¼ + ¼ tsp salt, divided
  • ½ tsp fresh cracked black pepper
  • ¾ c grated parmesan cheese
  • ⅓ c low-fat cottage cheese
  • 2 tbs extra virgin olive oil (optional)
  • 4 oz diced pancetta
  • 4 c baby spinach
  • ½ c grape tomatoes (halved)
  • tomato sauce or pesto
  1. COOK THE POLENTA: Combine broth, almond milk, and garlic together in a medium sized pot. Bring to a boil. Add salt, pepper, and stir in the polenta, turn down to a simmer and cook uncovered for 10 minutes. Stir very frequently to avoid the polenta sticking to the bottom. Be aware that it will bubble up more in the beginning but the popping will lessen as it thickens up.
  2. MAKE IT CHEESY: Turn off heat but keep pot with polenta on stove top. Add parmesan, cottage cheese, and olive oil and stir until the cheeses have just melted. Add more salt to taste (I needed about an extra ¼ - ½ tsp).
  3. COOK PANCETTA, GREENS, & TOMATOES: In a separate pan over medium-low heat, cook the pancetta until crispy (remove the liquid from the pan as the fat renders off for quicker, less splashy cooking and for a less greasy final product). Once cooked remove pancetta from pan and toss in spinach and halved tomatoes until spinach is wilted and tomatoes are just warmed through. You shouldn’t need any extra oil if cooking it in the same pan as the pancetta. If you aren’t using pancetta, then use some olive oil to wilt the greens and tomatoes. Add all on top of polenta with warm pasta sauce like tomato or pesto.
*I prefer to use chicken broth but you can use vegetable broth to make this vegetarian-friendly (also omit the use of pancetta if you would like to make it vegetarian-friendly)
Recipe by Free Your Fork at