Creamy Parmesan Polenta

Pureed (IDDSI Level 4)

Completely smooth foods/extremely thick liquids with no lumps that hold their shape on a spoon and don’t require chewing.

Some foods earn their place in the kitchen not because they’re flashy, but because they’re endlessly useful. Creamy polenta is one of those quiet workhorses. When it’s cooked loose and well hydrated, it becomes a smooth, comforting base that pairs easily with all kinds of flavors and holds up beautifully over time. It’s the kind of dish you can cook once and return to throughout the week in different ways. Fully hydrated corn starches are what make polenta reheat well, especially when there’s enough liquid and fat present. A splash of milk or broth brings it right back, and the parmesan helps stabilize the texture so it doesn’t split or seize after chilling.

This particular recipe was designed as a Pureed (IDDSI Level 4) base recipe to assist with meal prep throughout the week. By restraining the ingredients now, it really shines as an extra building block in the weekly menu rotation, particularly if you’re cooking for two people but want variety. Combine it with the leftovers or use it to compliment another main dish. If you are searching for a plant-based main, adding some vegetables at your texture level can personalize this dish to tastes or what’s in season.

Creamy Parmesan Polenta Recipe

This creamy Parmesan polenta is designed for an IDDSI Level 4 (Puréed) diet. Cooked loose and fully hydrated, it reheats smoothly without stiffening or separating. A neutral, savory base that pairs well with your favorite proteins and works well for batch cooking.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Side Dish

Cuisine: Gluten Free, Italian, Vegetarian

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups low-sodium chicken broth or vegetable broth
• 1½ cups fine cornmeal polenta
• ¾ tsp kosher salt adjust to taste
• 3 Tbsp unsalted butter
• ¾ cup finely grated Parmesan cheese
• ⅓ cup heavy cream milk, or half-and-half
• Additional warm liquid as needed broth, milk, or water

Equipment

• Medium saucepan
• Whisk
• Spoon or spatula
• Immersion blender (optional)

Method

 

1. Bring the broth to a gentle boil in a medium saucepan. Reduce heat to medium-low and slowly whisk in the cornmeal, stirring constantly to prevent lumps. Cook, stirring frequently, for 25–30 minutes until fully thickened and the grains are completely soft.
2. Remove from heat and stir in butter, Parmesan cheese, and cream until fully melted and smooth. Add additional warm liquid as needed to achieve a smooth, spoonable purée texture.
3. Blend briefly with an immersion blender if necessary to ensure uniform texture. Adjust salt to taste and serve warm.

SLP Guidance

IDDSI Texture Modifications:

• Minced & Moist 5 (MM5): Enjoy as written; if adding any vegetables, be sure to mince to <4mm and test for softness like the polenta.
• Soft & Bite-sized 6 (SB6): Enjoy as written, dice any added vegetables to <15mm and soft
• Easy to Chew 7 (EC7): Enjoy as written

 

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

Creamy polenta also earns its keep because it’s forgiving. If it thickens a little too much, it can be loosened. If it sits overnight, it recovers. That kind of flexibility matters when energy is limited or meals need to adapt to the day rather than the other way around. You’re not locked into perfect timing or single portions; this is food that works with you.

There’s also something grounding about polenta as a texture. It’s smooth without being slippery, substantial without being heavy. For people eating puréed foods long term, that balance can make meals feel more complete and intentional. It doesn’t just disappear on the palate; it feels like a real dish, even when it’s playing a supporting role.

Used well, this parmesan polenta becomes a quiet constant in the kitchen. It can anchor a meal, stretch leftovers, or simply make the plate feel finished. When consistency, comfort, and ease all matter, recipes like this stop being “just sides” and start becoming tools you rely on.

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.

Hungry for more?