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Creamy polenta with Parmesan


10 minutes


15 minutes



Creamy polenta with Parmesan
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250 ml (1 cup) instant polenta
30 ml (2 tbsp.) salted butter
Salt and freshly ground black pepper
250 ml (1 cup) Parmesan cheese, grated

Sautéed mushrooms with garlic

30 ml (2 tbsp.) cooking oil
1 L (4 cups) mushrooms, thinly sliced
2 garlic cloves, minced
Salt and freshly ground black pepper

Tomatoes with basil

30 ml (2 tbsp.) cooking oil
2 garlic cloves, minced
60 ml (1/4 cup) fresh basil, chopped
1 can of 796 ml (28 oz) of diced tomatoes, drained
Salt and freshly ground black pepper


  1. In a large pot (at least 4 litres), bring 1.2 L (5 cups) of water to a boil
  2. When the water begins to boil, reduce the heat to low and sprinkle the polenta gently into the water, stirring constantly with a whisk to avoid lumps.
  3. While stirring, add the butter and about 15 ml (1 tbsp.) of salt.
  4. Simmer for about 10 minutes.
  5. Turn off the heat and add the cheese to the polenta.
  6. Mix well to incorporate the cheese and to eliminate any lumps that may have developed during cooking. Adjust the seasoning.
  7. Garnish each serving with one of the following side dishes:

Sautéed mushrooms with garlic

  1. In a skillet, heat the oil over medium heat and sweat the mushrooms.
  2. Add the garlic. Season with salt and pepper.
  3. Stir and cook for a few minutes.
  4. Serve immediately.

Tomatoes with basil

  1. In a skillet, heat 30 ml (2 tbsp.) of oil over medium heat.
  2. Sweat the garlic and basil.
  3. Add the tomatoes. Season with salt and pepper.
  4. Simmer for 15 to 20 minutes, then serve.


Garnish the polenta with slices of Italian sausage cooked in the tomato sauce.

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