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    Home » Side-Dish and Vegetables » Creamy Polenta Recipe: Easy Steps for a Perfect Dish

    Creamy Polenta Recipe: Easy Steps for a Perfect Dish

    September 27, 2023 , Updated April 16, 2024 Maria 14 Comments

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    Creamy Polenta in a white dish, topped with red chili flakes.

    Indulge in the perfect Italian comfort food with this Creamy Polenta Recipe. Learn how to create this easy polenta dish with a silky-smooth texture that pairs beautifully with a variety of flavors.

    I enjoy serving this family recipe with a side of sautéed greens, such as sauteed spinach, Italian-style broccoli rabe, and sauteed escarole. 

    Cornmeal polenta in a white oval serving dish, topped with cheese, olive oil and crushed chili peppers.
    Jump to:
    • Introduction
    • What is polenta?
    • Is polenta hard to make?
    • Ingredients
    • How to cook polenta in 5 steps
    • How to serve 
    • Tips
    • FAQ
    • How to store cornmeal
    • What to serve with polenta
    • Recipe origins
    • Polenta dishes
    • Recipe

    Introduction

    This soft, Creamy Polenta Recipe is the perfect representation of a comfort food recipe.

    With my five simple steps, this basic polenta recipe is easy to make and incredibly versatile.

    As a traditional Italian dish, it’s a classic example of Cucina povera, or peasant food.

    In fact, many creative recipes were born out of necessity due to the poor economic conditions 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 that have stood the test of time.

    Traditionally, this “wet” cornmeal mush was poured onto the entire length of a large wooden polenta board placed in the center of the table, and everyone sitting at the table, would dig in – casual dining at its finest.

    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.

    Despite its humble origins, polenta has become a staple in modern Italian cuisine.

    Let’s take a closer look at this gluten-free whole grain and learn how to make an easy polenta recipe that pays homage to the traditional Cucina povera style.

    A platter of Italian polenta in a white dish surrounded by chili peppers.

    What is polenta?

    Polenta is a traditional Italian dish, not an ingredient, originating from northern Italy. 

    However, it’s important to note that the term “polenta” has an interesting history. It originally referred to any grain or pulse cooked to the consistency of porridge. Today, when we mention “polenta,” we’re referring to a dish made from coarse or fine-ground corn kernels. [source]

    It naturally becomes creamy and smooth as it absorbs liquid and thickens during cooking.

    The key to achieving creamy polenta is using the proper ratio of liquid to cornmeal and cooking it slowly while stirring continuously.

    Over time, this simple and nourishing meal has become a celebrated part of Italian cuisine, known for its creamy texture and versatility in pairing with various ingredients and flavors.

    Is polenta hard to make?

    Cooking polenta is quite simple despite its reputation as a complicated dish.

    The key to mastering a soft polenta is giving it enough time to soften and transform from gritty to silky smooth when combined with water.

    Achieving the perfect consistency of polenta requires patience and stirring to hydrate the cornmeal properly.

    A handy tip from one of our readers is to save time by soaking the polenta in cold water before cooking it, which can shorten the overall cooking process.

    And here’s an interesting tidbit: According to America’s Test Kitchen, adding a pinch of baking soda and salt to the boiling water can expedite the cooking process by breaking down the cellular structure of the cornmeal molecule, reducing both cooking and stirring time.

    As you can see, there are different solutions to decreasing the cooking and stirring time when making polenta, making it more accessible and convenient for busy cooks.

    Today, I am sharing my family recipe for polenta.

    Hopefully, with my five easy steps, you’ll find that creating delicious creamy polenta is a rewarding and straightforward culinary adventure that anyone can undertake.  

    An overhead shot of the the coarse and fine texture of cornmeal used to make this recipe for homemade polenta.

    Ingredients

    • Cold Water (or chicken or vegetable broth and/or Milk): The base of your homemade polenta, the choice between water, broth (stock), or milk (or a combination) can significantly influence the flavor and richness of the dish. Water is the simplest option, while stock can add depth and complexity, and milk can contribute creaminess. I prefer to make it with water.
    • Salt: Salt is a fundamental seasoning in polenta, enhancing its flavor. The amount of salt you use can be adjusted to your personal taste, but it’s essential to add some for balanced seasoning.
    • Cornmeal (coarse and finely ground): Cornmeal is the heart of polenta. I prefer the combination of coarse and finely ground cornmeal. 
    • Parmesan Cheese: While optional, parmigiano-reggiano cheese is a beloved addition to polenta.
    • Olive Oil: Optional but highly recommended, olive oil can enhance the nutty and earthy flavors of cornmeal. Its fruity undertones complement the dish beautifully, adding depth and richness.
    • Chili Flakes: Also optional, chili flakes provide a touch of heat and a layer of flavor complexity to your polenta. They can add a subtle spicy kick that balances the dish’s overall taste.

    You will need a heavy-bottomed, medium saucepan, a whisk, and a wooden risotto spoon to create this magical food. That’s it!

    How to cook polenta in 5 steps

    Follow my five easy steps to achieve a delicious and comforting dish

    Step 1: Boil the water

    Over medium-high heat, bring 7½ cups of water (or chicken stock) to a boil. Use a large, heavy-bottomed stainless steel or copper saucepan.

    Step 2: Season and prepare cornmeal

    While waiting for the water to boil, whisk together ¾ cup each of coarse and finely ground cornmeal in a bowl. Add one teaspoon of Kosher salt to the pot.

    Polenta is slowly being poured in a pot of boiling water, ready to be whisked.

    Step 3: Gradually add cornmeal

    Reduce heat to low and slowly add the cornmeal, in a thin stream, to the boiling water in a steady stream, whisking constantly. Adjust heat to maintain a gentle bubble.

    A wooden polenta spoonful of creamy polenta.

    Step 4: Cook and stir

    Whisk initially, then switch to stirring with a wooden spoon. Cook for 45-55 minutes, stirring occasionally until the polenta is smooth and thick. Address any lumpy polenta that forms.

    Polenta garnished with grated cheese,

    Step 5: Add parmesan cheese

    Add ⅓ cup of freshly grated Parmesan cheese and stir to combine. 

    How to serve 

    Serve immediately. If desired, garnish with additional grated cheese and a drizzle of olive oil.

    You can also refrigerate the polenta, slice it, and then pan-fry, grill, or sear it for different culinary creations.

    A close up shot of the creamy texture of freshly made Italian polenta.

    Tips

    • Combining both coarse and fine cornmeal yields the silkiest texture for your polenta.
    • Avoid instant polenta for this recipe, as it won’t provide the desired creamy consistency.
    • Invest in a heavy-bottomed saucepan to achieve a rich and creamy textured polenta.
    • When it comes to cookware, stainless steel or copper are ideal choices for even cooking.
    • To prevent lumps, add the cornmeal slowly to the boiling water while whisking continuously.
    • Frequent stirring is essential to prevent sticking and lumps from forming in your polenta.
    • Cook your polenta on low heat for the best results, ensuring it simmers gently.
    • For a thicker consistency, extend the cooking time as needed.
    • Remember that polenta firms up as it cools down and will retain its shape.
    • You can refrigerate polenta for up to 5 days, making it a convenient option for meal prep and leftovers.

    FAQ

    Can I use a different type of cheese?

    Definitely! While Parmesan is a popular choice, feel free to use other cheeses like pecorino romano, sharp cheddar, Gouda, or fontina to add a different flavor profile to your polenta.


    Can I double the recipe?

    Yes, you can adjust the recipe size by maintaining the 5:1 ratio of liquid to cornmeal. Be careful with the salt levels when making adjustments. 

    What should I do if lumps form in my polenta?

    If lumps form while making your polenta, don’t worry; it can happen. You can press them against the side of the pot, smash them with the back of a spoon, and blend them into the rest of the polenta.

    How do I reheat leftover polenta?

    One option to reheat polenta is to cut it into smaller pieces and crisp them in a skillet with a drizzle of olive oil.
    Another option is to reheat the polenta in the oven, either by baking it in a dish or on a baking sheet.

    How to store cornmeal

    Properly storing cornmeal is essential to maintain its freshness and prevent it from spoiling. Here are some common storage methods and their respective shelf lives:

    Room temperature (pantry): Store cornmeal in an airtight container at room temperature for up to 12 months.
    Refrigerator: For longer shelf life, refrigerate cornmeal in an airtight container for approximately 18 months
    Freezer: For the longest preservation, freeze cornmeal in an airtight container or vacuum-sealed bag for up to 2 years.

    An overhead shot of Creamy Polenta and a chunk of Parmesan cheese.

    What to serve with polenta

    Here are some of my favorite ways to serve this polenta with parmesan cheese:

    • Grilled Chicken: Pair this creamy polenta with succulent grilled chicken for a classic and satisfying combination.
    • Veal Stew: The hearty richness of veal stew matches the comforting creaminess of polenta.
    • Pan-Seared Lamb: Elevate your lamb dish by serving it alongside this luscious polenta, creating a harmonious blend of flavors and textures.
    • Stuffed Squash Blossoms: Create the perfect appetizer by garnishing this creamy parmesan polenta recipe with stuffed squash blossoms filled with homemade ricotta
    • Sauteed Swiss Chard: The earthy notes of sauteed Swiss chard provide a delightful contrast to the creamy polenta, making it a balanced and nutritious meal.
    • Italian-Style Broccoli Rabe: The slight bitterness of broccoli rabe is an excellent complement to this delicious side dish.
    • Sauteed Broccolini: For a milder alternative, consider sauteed broccolini, which adds a vibrant and slightly sweet element to your meal.
    • Italian Roasted Vegetables: Create a colorful and healthy side dish by garnishing polenta with sweet, caramelized Italian vegetables.
    A close up photo of the texture of ciambotta.

    Ciambotta Recipe

    This rich Italian vegetable stew complements the velvety texture of the polenta perfectly. 

    Recipe origins

    My mom frequently made this creamy side dish, and no single complaint was heard each time she served this dish.

    One of her signature dishes was to pair it with braised or roasted meats, mostly rabbit. It also served as an impeccable canvas for the rich flavors of ragù.

    Reflecting on those times, it’s clear that my mother was a culinary innovator, creating polenta-based dishes long before they became trendy. In fact, she was crafting polenta pizza well before it gained widespread popularity.

    Venturing into the world of polenta is a simple yet rewarding journey. For instance, consider the elegant Asparagus Ricotta Tart with a polenta crust, a delightful addition to any brunch gathering.

    I’m hoping that by sharing my tips and techniques, you have the confidence to make this staple in Italian cuisine.

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    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 Polenta with Parmesan Cheese, I would love to hear about it in the comments below and be sure to rate the recipe!

    Polenta dishes

    • A front view of the Asparagus Ricotta Tart.
      Asparagus Ricotta Tart with a Polenta Crust
    • Slices of Polenta Pizza served on a wooden board.
      Italian Polenta Pizza with Fresh Herbs
    • Easy Garlicky Grilled Polenta #SundaySupper
      Grilled Polenta Recipe

    Recipe

    A platter of creamy polenta topped with a drizzle of olive oil and chili flakes.

    Creamy Polenta Recipe

    Here is an easy creamy polenta recipe you can garnish with Parmesan cheese, sautéed vegetables, drizzle with olive oil, or enjoy as is.
    5 from 3 votes
    Print Save RecipeSaved! Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 servings
    Calories: 261kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 7.5 cups cold water
    • 1 teaspoon salt or to taste
    • ¾ cup coarse cornmeal
    • ¾ cup fine cornmeal
    • ⅓ cup Parmesan cheese grated
    • Olive oil to drizzle
    • chili flakes optional, to garnish

    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 45-55 minutes until the polenta is smooth and thick.
    • Remove polenta from heat. Add ⅓ cup of Parmesan cheese, and stir to combine.
    • Serve immediately.
    • If desired, garnish with more grated cheese, chili flakes and a drizzle of olive oil.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    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.
    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. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 261kcal | Carbohydrates: 43g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 740mg | Potassium: 191mg | Fiber: 5g | Vitamin A: 65IU | Calcium: 113mg | Iron: 1.9mg
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    This post was originally published on April 2, 2019 and republished on September 23, 2019 and more recently on September 27. 2023 with updated content, pictures and a video.

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    Filed Under: Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. joanne e harward

      September 28, 2023 at 2:36 am

      my polenta was a hit with my italian friends…i use 1 quart water to 1 cup cornmeal..remove 1 cup water dissolve 1 chicken boulion or 1 tsp, powder chicken f;ovor,,pour over cornmeal let soak for couple min…bring remaining water to boil, then slowly add mixture stirring all the time til thickened..i serve it hot with meat sauce or stew , or spour in dish, let cool, fry next day in some evo and butter til crust forms..serve as a side dish

      Reply
      • Maria

        September 28, 2023 at 9:50 am

        Thanks so much for sharing Joanne! Pre-soaking the cornmeal does actually reduce a little bit of the total cooking time.

        Reply
    2. Candice Minello

      September 27, 2023 at 6:44 pm

      We love polenta, and I love your recipes. Your recipes are similar to our family recipes, but I always learn something new. Sometimes I add some whipping cream to polenta.

      Reply
      • Maria

        September 27, 2023 at 7:15 pm

        Thanks so much for your kind words and for sharing Candice!

        Reply
    3. Rita

      September 20, 2022 at 9:20 pm

      5 stars
      Everything I’ve tried is fantastic!! Being Italian myself, your food to me is familiar and slightly different!
      You rock Maria!!
      Love Rita

      Reply
      • Maria

        September 20, 2022 at 11:20 pm

        Thanks so much for this wonderful message Rita!

        Reply
    4. Teresa

      November 01, 2021 at 10:22 pm

      Hello,
      Love your recipes Maria!
      To shorten the cooking time, my mom prepares the polenta in the morning by pouring the polenta in a pot with cold water without cooking it. Because the polenta softened by the end of the day it shortens the cooking time when you are ready to cook it for supper.

      Reply
      • Maria

        November 02, 2021 at 8:57 pm

        Thank you kindly, Teresa. That is genius! It makes so much sense… I will definitely try this! Thanks so much for sharing.

        Reply
    5. Paula Barbarito-Levitt

      April 19, 2019 at 10:52 am

      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.

      Reply
      • Maria

        April 19, 2019 at 10:56 am

        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.

        Reply
    6. Danyelle Whitley

      April 04, 2019 at 11:33 am

      5 stars
      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.

      Reply
      • Maria

        April 05, 2019 at 7:47 am

        Thanks so much Danyelle. Hope you get a chance to try it.Thanks for stopping by!

        Reply
    7. Val

      April 03, 2019 at 11:12 am

      5 stars
      I love polenta! This is the best recipe ever… thanks!

      Reply
      • Maria

        April 03, 2019 at 8:28 pm

        Thanks so much Val! I’m glad you enjoyed this creamy polenta recipe.

        Reply

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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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