This polenta recipe is cozy, comforting, and perfect for busy weeknights; it is easy to make in under 25 minutes! Gluten-free and vegan-adaptable.
The biggest embrace you’ll ever make is the full, absolute, and complete embrace of your humanity, exactly as it is.
ADYASHANTI
Cozy and comforting, creamy polenta hails from Northern Italy, where the temperatures are cooler; it’s their version of rustic comfort food, and I couldn’t agree more. As the weather cools here, I am so happy to dive into this bowl of goodness!
After decades of making big vats of polenta both in our restaurant and catering business, and testing numerous methods, I’ve found that this technique is the best: ensuring no clumping or sputtering, resulting in the creamiest polenta imaginable.
Here, you’ll learn how to cook polenta like a pro!
The best part? Polenta can easily be turned into a rustic Italian meal by topping with sauteed mushrooms, ratatouille, sauteed greens or these roasted tomatoes– some of my favorite ways to serve it at home!
Creamy Polenta Recipe Ingredients
- Polenta: Fine ground cornmeal or medium ground cornmeal made from yellow corn. Fine-ground cornmeal will cook faster than medium or stone-ground cornmeal. If you only can find coarse ground polenta, place in your blender for a minute!
- Cold water: Or sub-part milk for a richer dish.
- Salt: Like other starches, polenta needs salt to reach its full flavor potential.
- Extra virgin olive oil: Or butter, whichever you prefer to stir in!
- Fresh cracked black pepper: Season to taste, giving the polenta a lovely bite.
- Optional additions: Pecorino cheese, parmesan cheese, fontina cheese, or creamy goat cheese can be stirred in for richer flavor and creamier texture.
- Optional garnishes: Fresh herbs like basil, Italian parsley, or thyme.
How to Make Polenta
Polenta is truly one of the easiest dishes to make for a cozy dinner in under 30 minutes! Here’s our simple technique. Have an instant pot? Check out our Instant Pot Polenta Recipe!
Step one: Mix cornmeal with cold water and salt to create a slurry. Use a heavy-bottom saucepan or Dutch oven.
Step two: Cover the saucepan and heat over medium-high heat, whisking occasionally until it just comes to a simmer (no need to boil). Whisk well, cover again, and reduce heat to low heat for 15-20 minutes, whisking once or twice, cooking until the grains “open up” and have a creamy consistency. Fine-ground cornmeal will take less time than medium-ground cornmeal.
TIP: While the polenta cooks, saute some mushrooms or other veggies to pile on top!
Step three: Pour in more water just in until you achieve the consistency you want. Keep in mind that you want toppings to sit on top of the polenta without sinking down; creamy but not runny.
Step four: Whisk olive oil or butter into the pan and add cheese if desired.
Step five: Taste and salt and pepper to taste.
Step six: Serve warm with a sprinkle of fresh herbs or any of the suggested toppings.
Chef’s Tips
- Create a slurry by mixing cornmeal with cold water first to prevent clumping.
- Cook the polenta before adding any “fat” like olive oil or butter, which can inhibit grains from opening up fully.
- Keep this vegan by stirring in olive oil.
- While the polenta cooks, make your favorite topping!
Creamy Polenta Serving Suggestions
Polenta is a versatile base with so many possibilities! Here are some of our favorite things to serve on top of polenta.
- Sautéed veggies: ratatouille, sautéed mushrooms, sautéed greens
- Roasted veggies: tomato confit, roasted root vegetables, roasted cauliflower, Perfect Roasted Broccoli
- Stews: lentil bolognese, Irish lamb stew, vegetable stew, coq au vin
- Seafood: Chimichurri Shrimp, seared scallops, Baked Dijon Salmon, Halibut with Fresh Corn & Leeks
- Sauce: roasted tomato sauce, basil pesto
how to Store & Reheat polenta
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze polenta for up to 3 months.
The polenta will have thickened after being stored. When reheating on the stovetop, add a little extra water to help it return to a creamy, smooth consistency. Taste and adjust for salt.
You can also reheat creamy polenta in an 8×8 baking dish at 350F. Cover until warmed through, then uncover for a few minutes.
FAQs
Both polenta and grits are made from ground corn and can be used interchangeably. However, grits are higher in starch and require more frequent stirring.
You can use either, based on your taste preferences! Milk can make the polenta extra rich and creamy, especially if adding cheese too. We’ve found that we can achieve the desired creamy texture with water, without it feeling too heavy (especially if adding cheese).
Yes, you can use veggie broth, chicken broth, or vegetable or chicken stock in lieu of water, but it can sometimes overpower the flavor of the polenta.
You may not have cooked the polenta for long enough. Be patient and continue cooking until it is creamy with hints of sweetness.
Yes! Polenta is a low-calorie food that is high in fiber. Plus it lends itself to being topping with colorful, vitamin-rich vegetables!
We hope you enjoy this simple Creamy Polenta recipe! Let us know what you think!
More favorite polenta recipes!
Polenta Recipe
- Cook Time: 25
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: side dish, corn recipes
- Method: stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Learn the secret to making creamy polenta with simple ingredeints in under 25 minutes, a comforting main or side dish. Gluten-free and vegan adaptable.
Ingredients
- 1 cup polenta (fine ground cornmeal or medium ground cornmeal)
- 3 1/2 –4 cups cold water (or milk)
- 3/4 teaspoons salt
- 2 tablespoons extra virgin olive oil or butter
- fresh cracked black pepper
- Optional: 1/4-1/2 cup pecorino cheese, parmesan cheese, creamy goat cheese, or any other melty cheese like cheddar, pepper jack, mozzarella or provolone. Add more to taste.
- Optional garnish: fresh herbs- basil, Italian parsley, thyme.
Instructions
- Place cornmeal in a medium heavy bottom pot or Dutch oven and whisk with the cold water and salt to create a slurry.
- Cover, and heat over medium-high heat, stirring occasionally until it just reaches a simmer (no need to boil); whisk well, cover again, and lower heat to low heat for 15-20 minutes, cooking until the grains “open up” and have a creamy consistency. (Fine-ground cornmeal will cook faster than medium-ground cornmeal.)
- Add more water to create the consistency you want. I like it creamy but not runny- so any toppings easily sit on top and don’t sink down.
- Whisk in the olive oil or butter, and add the optional cheese. Remember to wait to add any fat, until after the grains have fully cooked.
- Taste and adjust salt and add pepper.
- Serve while warm and creamy, sprinkle with fresh herbs or any of the suggested toppings.
Notes
If making this ahead, reheat on low heat, whisking in a bit of water to loosen if necessary. You can also place this in a baking dish, refrigerate, and bake at 350F until heated through. Serve like a casserole.
Leftover Polenta will keep up to 4 days in an airtight container in the refrigerator and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup without cheese
- Calories: 170
- Sugar: 0.2 g
- Sodium: 455 mg
- Fat: 8.1 g
- Saturated Fat: 1.2 g
- Carbohydrates: 23.5 g
- Fiber: 2.2 g
- Protein: 2.5 g
- Cholesterol: 0 mg
I made this last night as a side dish for dinner. A truly tasty recipe and really easy to make!
Great to hear Michelle!
thanks for the recipe!
This was one of the best things I have eaten in a long time. I had it with sauteed mushrooms and truffle oil and I savored every single bite.
I’m glad you liked this one Joelle!
Made this creamy polenta last night with the roasted tomatoes and it was divine.
Great to hear Toni!