This Creamy Polenta Recipe is the ultimate Italian comfort food. Only 5 key steps to making polenta. You are going to love this basic recipe.
Here is an easy polenta recipe that you can sprinkle with cheese, drizzle with olive oil, garnish with your favorite sautéed vegetable or leave as is…
Polenta, a classic example of Cucina povera.
As you probably know, this can literally be translated into poor kitchen, that is to say, peasant food.
So many creative recipes made out of necessity because of poor economic conditions that existed in different regions of Italy. St Joseph’s Spaghetti, Cacio e Uova, and Pasta and Lentils are just a few examples of peasant dish recipes.
Traditionally, this “wet” cornmeal mush was poured onto the entire length of a large wooden polenta board which was placed in the center of the table. Everyone sitting at the table, equipped with a spoon, would just dig in.
Casual dining, to say the least.
Fast forward to today, where polenta is used as a base to create appealing dishes in upscale restaurants. One such pairing is with Pan Seared Rack of Lamb.
Let’s take a closer look at this gluten-free whole grain and how to make an easy polenta recipe.
What is Polenta?
Polenta is a dish, not an ingredient.
It originally referred to any grain or pulse cooked to the consistency of porridge.
Today, polenta usually refers to a dish made from coarsely or fine ground, corn kernels.
Types of Polenta Available:
Polenta can be made with different types of cornmeal. Please note that the type of cornmeal affects the water-to-cornmeal ratio.
- Coarse ground
- Finely ground
- Stoneground
- Instant polenta: cornmeal that has been hydrated and then dehydrated so that
the cooking time is greatly reduced. - Yellow, white or blue polenta:
- Precooked/tube polenta: commonly found in grocery stores
How to store cornmeal:
The colder the storage area the longer the cornmeal can be reserved.
- Room temperature (pantry): 12 months
- Refrigerator: approximately 18 months
- Freezer: for up to 2 years.
What to do with polenta:
The possibilities of this gluten-free grain are truly endless. Use it in complex dishes that can be savory or sweet. Here are just a few ideas:
- Create a polenta breakfast bowl;
- Makes the perfect base for hearty stews and meat sauces;
- Serve it as a simple side dish;
- Once cooled and firm, it can be cut into wedges or rounds and then baked, grilled or pan-fried and used in a variety of appetizers;
- Create a polenta crust to make tarts;
- Use it as a base for pizza;
- Create a layered casserole dish;
- As sweet it can be used in polenta based cakes, cookies and pastries.
Is polenta hard to make?
Although cooking polenta is very easy, somewhere along the way it became associated with a food that was difficult to make.
There is a time investment of approximately 45 minutes. This is the time required for the cornmeal to soften once combined with the water. At the end of this process, the texture of the cornmeal is transformed from gritty to silky.
The only way to achieve this texture is for the cornmeal to become properly hydrated. In other words, it takes a bit of time and a lot of stirring.
Are you ready for a workout?
Ingredients
- Coldwater. If you prefer can also use a combination of stock and/or milk.
- Salt. According to your preference.
- Cornmeal. Both coarse and finely ground.
- Parmesan cheese. Optional, but always appreciated.
- Olive oil. Optional, but the fruity undertones are great with this nutty whole grain corn.
In order to create this magical food, you will need a heavy-bottomed saucepan, a whisk, and a wooden spoon. That’s it!
How to Cook Polenta:
Step 1:
Over medium-high heat, bring 7½ cups cold water (or stock) to a boil. Use a large, heavy-bottomed stainless steel or copper saucepan.
Step 2:
Add 1 teaspoon of salt.
While waiting for the water to boil, whisk together the coarse and finely ground cornmeal in a small bowl. Combine 3/4 cup of each.
Reduce the heat to low as the cornmeal will splatter when added to the water.
Step 3:
Add the cornmeal slowly, in a thin steady stream, while whisking constantly.
Adjust the heat in order to get the polenta to bubble occasionally.
Step 4:
Start by whisking, then use a wooden spoon and stir every few minutes for about 35-45 minutes until the polenta is smooth and thick.
If lumps form, press them against the side of the pot, smash them with the back of the spoon and blend with the rest of the polenta.
Step 5:
Add 1/3 cup of Parmesan cheese, stir to combine.
Serve immediately. If desired, garnish with more grated cheese and drizzle with olive oil.
This Italian polenta can also be refrigerated, sliced, and pan-fried, grilled or seared.
Tips
- Although polenta can be made with either coarse or fine cornmeal, a combination of both provides the silkiest texture.
- DO NOT use instant polenta for this recipe.
- A heavy-bottomed saucepan is a key to obtaining a rich and creamy textured polenta.
- Add the polenta slowly, while whisking, to the boiling water in order to avoid getting lumpy polenta.
- Polenta requires frequent stirring to prevent it from sticking to the bottom of the pot and lumps from forming.
- Cook polenta on low heat.
- For a thicker consistency, increase the cooking time.
- As the polenta cools down, it becomes firmer and retains its shape.
- Refrigerate polenta for up to 5 days.
Can I double the recipe?
Yes, in fact as long as you keep the ratio of 5 cups of liquid to one cup of cornmeal, you can increase (or decrease) the ingredients accordingly. Use caution with salt.
Did you know? According to America’s Test Kitchen, they suggest adding a pinch of baking soda along with the salt to the boiling water. This simple addition will break down the cellular structure of the cornmeal molecule and therefore reduce the total cooking and stirring time.
Although I have no doubt that this will work given the source, I will stick to my family recipe.
What to serve with polenta
Recipe origins
It’s back to my childhood for this recipe. There were never any complaints at the supper table when my mom would make this dish. She would always serve it along with braised or roasted meats. Polenta is also a great base to serve with ragù.
My mom was very creative with her polenta dishes. In fact, my mom was making Polenta Pizza even before it was a thing.
Being creative with polenta is easier than you think. Take a look at this Asparagus Ricotta Tart with a polenta crust. The perfect addition for any brunch occasion.
As you can see, homemade polenta is extremely versatile.
I’ve shared all my tips so that you too can now make this recipe for creamy polenta with cheese.
I hope you enjoy this staple in Italian cuisine!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Creamy Polenta recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Creamy Polenta Recipe
Ingredients
- 7.5 cups cold water
- 1 teaspoon salt or to taste
- ¾ cup coarse cornmeal
- ¾ cup fine cornmeal
- 1/3 cup Parmesan cheese grated
- Olive oil to drizzle
Instructions
- Over medium-high heat, bring water and salt to a boil.
- While waiting for the water to boil, whisk together the coarse and finely ground cornmeal in a small bowl.
- Reduce the heat to low. The cornmeal will splatter when added to the boiling water.
- While constantly whisking, add the cornmeal slowly, in a thin steady stream.
- Adjust the heat so that there are just a few bubbles breaking the surface. With a wooden spoon, stir every few minutes for about 35-45 minutes until the polenta is smooth and thick.
- Remove polenta from heat. Add 1/3 cup of Parmesan cheese, stir to combine.
- Serve immediately.
- If desired, garnish with more grated cheese and drizzle with olive oil.
Notes
- Although polenta can be made with either coarse or fine cornmeal, a combination of both provides the silkiest texture.
- DO NOT use instant polenta for this recipe.
- A heavy bottomed saucepan is key to obtaining a rich and creamy textured polenta.
- Add the polenta slowly, while whisking, to the boiling water in order to avoid getting lumpy polenta.
- Polenta requires frequent stirring to prevent it from sticking to the bottom of the pot and lumps from forming.
- Cook polenta on a low heat.
- For a thicker consistency, increase the cooking time.
- As the polenta cools down, it becomes firmer and retains its shape.
- Refrigerate polenta for up to 5 days.
Nutrition
This post was originally published on April 2, 2019 and republished on September 23, 2019 with updated content.
Paula Barbarito-Levitt says
Maria, I love love love polenta and serve whenever I can. Once again, your tips for preparing polenta insure success. Thank you for such a well documented post.
Maria says
Thanks so much for your kind words Paula! I am also a HUGE fan of polenta… such a versatile food. Thanks for stopping by, appreciate it.
Danyelle Whitley says
Even if it takes 45 minutes, I think my family would love this! I’m always looking for recipes for us to try. Doing the same old line up is getting boring. This seems like the perfect thing to try.
Maria says
Thanks so much Danyelle. Hope you get a chance to try it.Thanks for stopping by!
Val says
I love polenta! This is the best recipe ever… thanks!
Maria says
Thanks so much Val! I’m glad you enjoyed this creamy polenta recipe.