Parmesan Polenta (Polenta Parmigiana) – Traditional Italian Recipe

This Parmesan polenta is a classic Italian meal that is ideal for breakfast or dinner, especially accompanied with stuffed mushrooms, fresh tomatoes or Greek yogurt. Here is the recipe:

Parmesan Polenta

Servings 12 


  • oil, for greasing
  • 200 grams/ 7 oz. fine polenta
  • 200 grams/ 7 oz. flour
  • 4 teaspoons baking powder
  • 2 teaspoons celery salt
  • 85 grams/3 oz. grated Parmesan cheese
  • 2 eggs, beaten
  • 400 ml/ 14 fl oz. milk
  • 55 grams/ 2 oz. butter, melted
  • 1 bunch spring onions, chopped
  • Pepper



  • Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 23-cm/9-inch square baking tin.
  • Sift the polenta, flour, baking powder, celery salt, and a pinch of pepper into a bowl and stir in 55 grams/ 2 oz. of the cheese.
  • Beat together the eggs, milk and melted butter. Add the egg mixture to the dry ingredients and stir well to mix evenly.
  • Stir in the chopped spring onions and spread the mixture evenly into the prepared tin.
  • Sprinkle the remaining cheese over the mixture. Bake in the preheated oven for 30-35 minutes, or until firm and golden. Cut into squares, sprinkle some more parmesan cheese, and serve warm (with fresh tomatoes, stuffed mushrooms, or Greek yogurt).

Buon Appetito!

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