Learn the secret to perfect polenta every time. This creamy polenta recipe is easy to make with a few simple tips. Serve it as a side dish or topped with veggies or protein for a delicious main. GF & Vegan-adaptable. Video.
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Creamy polenta shows up on our dinner table often-and for good reason. It's cozy, deeply comforting, and effortlessly turns into a satisfying meal with whatever toppings you have on hand. After decades of cooking large batches of polenta in our restaurant and catering kitchen-and testing just about every method out there-I've found this technique to be the most reliable. It prevents clumping and sputtering, producing luxuriously smooth, creamy polenta every time. Here, I'll show you how to cook polenta like a pro.
Polenta is a traditional cornmeal porridge from Northern Italy, made with stone-ground cornmeal. Creamy, warming, and satisfying, think of it as rustic Italian comfort food.
The best part? Polenta can easily be turned into a quick, healthy meal by topping with sauteed mushrooms, ratatouille, sauteed greens, pesto pasta, or these roasted tomatoes– some of my favorite ways to serve it at home!
Chef’s Tips
- Create a slurry to prevent clumping.
- Skip the fat, until the very end. Cook the polenta before adding any “fat” like olive oil or butter, which can inhibit grains from opening up fully.
- Vegan adaptable. Make this vegan by stirring in olive oil instead of cheese or butter.
- Top it off. While the polenta cooks, make your favorite topping.
What You’ll need
- 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 can only find coarse-ground polenta, place it in your blender for a minute!
- Cold water: Or sub-part broth or 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. Fresh herbs like basil, Italian parsley, or thyme.
How to Make Creamy Polenta
Step one: Make the Slurry. Mix cornmeal with cold water and salt to create a slurry- this is what will prevent your polenta from getting lumps. Use a heavy-bottomed saucepan or Dutch oven.
Step two: Simmer. 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 the heat to medium-low 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: Add the fat. Once the grains are soft, whisk in olive oil or butter into the pan, then add optional cheese, if desired.
Step four: Season. Taste and add more salt and pepper to taste.
Step five: Serve warm, sprinkled with fresh herbs or any of the suggested toppings.
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, easy sautéed zucchini
- Roasted veggies: tomato confit, roasted root vegetables, roasted cauliflower, Perfect Roasted Broccoli
- Stews: lentil bolognese, Irish lamb stew, vegetable stew, coq au vin
- Legumes: Pesto Chickpeas
- 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.
Creamy Polenta Recipe 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 delicious Creamy Polenta recipe! Let us know what you think in the comments below. Sylvia
More favorite polenta recipes
Watch how to Make it
The Best Creamy Polenta Recipe
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: side dish, corn recipes, cornmeal recipe, easy side dish, main,
- Method: stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Learn the secret to making the best creamy polenta- made 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)
- 4 cups cold water or broth
- 3/4 teaspoons salt
- 2 tablespoons extra virgin olive oil or butter
- fresh cracked black pepper
Instructions
- Make the Slurry. Place the cornmeal in a medium, heavy-bottom pot or Dutch oven, and whisk in the cold water to create a slurry. Add the salt, stir.
- Simmer. 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 the heat to medium-low, simmering gently for 15-20 minutes, until the grains “open up” and have a creamy consistency. (Fine-ground cornmeal will cook faster than medium-ground cornmeal.)
- Adjust consistency. Add more water or broth to create the consistency you want. I like it loose and creamy but not runny, so that toppings easily sit on top and don’t sink down.
- Add the fat. Whisk in the olive oil or butter, and optional cheese.
- Taste. Adjust salt and add pepper.
- Serve while warm and creamy, sprinkle with fresh herbs or any of the suggested toppings.
Notes
Optional additions: ¼-½ 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 garnishes: fresh herbs- basil, Italian parsley, thyme.
Making it ahead. 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 the other night for my wife and it was a huge success! I’ve never cooked polenta before but after reading through your recipe and comments, I thought “why not?” I cannot wait to try more of your recipes soon! You’ve reminded me how fun cooking can be. Thank you!
I cannot wait to try variations next time!
Wonderful Jon! Love hearing this.
i can’t believe anyone cooks polenta in water! if you want tasteless garbage, use water. there is no way to add flavor back into cooked polenta if you use water. Please use broth/stock.
Broth is definitely an option! I personally prefer water as it brings the cornmeal flavor upfront and center. But truly make it how you prefer it. 🙂
I have never made anything like this before. If this is what grits are like yum. Great recipe.
Glad you gave it a try Rita!
Hi when I was like 5 years old my dad would make a 5 quart pan of yellow corn meal it would be so smooth then put in fridge for over night he would slice then fry it in pan then serve with butter and syrup some times with a scoop of peanut butter.
My Dad has passed away and I would love to make it for my kids and I.
Would you know how to make fried mush? I don’t know the real name.
Hi Rose, thanks for sharing your happy memories. If you want to make a firmer polenta that you can refrigerate and fry, reduce the liquid by 1 cup. ( 1 cup polenta with 3 cups liquid), cook then, place in a 8×8 pan and refrigerate overnight, cut and fry!
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!