Is creamy polenta the same as grits?

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.

Is polenta better with milk or water?

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).

Can I use broth in my polenta instead of water?

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.

Why is my polenta not creamy?

You may not have cooked the polenta for long enough. Be patient and continue cooking until it is creamy with hints of sweetness.

Is creamy polenta healthy?

Yes! Polenta is a low-calorie food that is high in fiber. Plus it lends itself to being topping with colorful, vitamin-rich vegetables!

Perfect Creamy Polenta Recipe: Chef's Tips Included

Name: The Best Creamy Polenta Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup polenta (fine-ground cornmeal or medium-ground cornmeal); 4 cups cold water or broth; ¾ teaspoons salt; 2 tablespoons extra virgin olive oil or butter; fresh cracked black pepper

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

Units Scale

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

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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