Polenta with Butter & Parmesan Cheese

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Servings 4


  • 1/2 cup polenta Vata 0 Pitta - Kapha 0
  • 2 cups water Vata 0 Pitta - Kapha +
  • 1 flat tsp. salt Vata - - Pitta 0 Kapha +
  • 1/2 cup parmesan cheese grated (Vata - Pitta + Kapha ++)
  • 50 gr. butter at room temperature and cubed (Vata - Pitta - - Kapha ++)
  • 1 onion chopped (Vata - - Pitta + Kapha -)
  • 1 clove garlic Vata - - Pitta ++ Kapha 0
  • 1/2 tsp. cumin seeds Vata - Pitta + Kapha -
  • Handful of basil leaves chopped (Vata - Pitta + Kapha - -)


  • Melt the butter in a skillet on a medium flame and fry until golden the cumin seeds, onion and garlic. Add the chopped basil and close the flame.
  • In a saucepan bring the water to boil and add the salt.
  • In a thin and constant stream, add the polenta to the boiling water while whisking with a beater or a wooden spoon to avoid lumps.
  • Continue stirring until the polenta thickens.
  • Turn off the flame, add parmesan and mix.
  • Serve immediately in a bowl or plate with the fried onion mixture and grated parmesan on top.


Optional additions:
For Vata: serve like mashed potatoes with roasted chicken or beef, chicken liver with fried onion or meat ragout.
For Pitta: omit the garlic and replace the basil with coriander and the cumin with coriander seeds.
For kapha: replace the butter with a little olive oil, omit the parmesan and add to the spices hyssop or chili.


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