Creamy Polenta
A velvety, golden Italian cornmeal porridge that's comfort in a bowl. Cooked low and slow until luxuriously creamy, then finished with butter and parmesan. The perfect canvas for hearty ragu, sautéed mushrooms, or roasted vegetables.
For 4 servings
- boil · ~5 min
Bring water and salt to a boil.
Pour 4.5 cups of water into a heavy-bottomed pot. Add the salt. Place over high heat and bring to a rolling boil.
- prep · ~2 min
Whisk in the cornmeal gradually.
Reduce heat to medium. Slowly pour the cornmeal into the boiling water in a thin, steady stream, whisking constantly to prevent lumps from forming.
TIPPouring too fast creates clumps — a slow stream and constant whisking guarantees a smooth start. - simmer · ~38 min
Simmer gently, stirring often.
Reduce heat to low. The polenta should be bubbling gently — not boiling hard. Cook for 35-40 minutes, stirring frequently with a wooden spoon, scraping the bottom and sides to prevent sticking. It's ready when thick, creamy, and pulling away from the sides of the pot.
TIPIf it gets too thick before the grains are tender, whisk in a splash of hot water. - mix · ~1 min
Finish with butter and parmesan.
Remove the pot from the heat. Add the butter and grated parmesan cheese. Stir vigorously until fully melted and the polenta is glossy and smooth. Taste and adjust salt if needed.
- garnish
Season with black pepper and serve immediately.
Spoon the creamy polenta into warm bowls. Grind fresh black pepper over the top. Serve straight away — polenta sets as it cools.
TIPFor grilled polenta later, spread leftovers into a dish, chill, then slice and grill.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pot to distribute heat evenly and prevent scorching.
- 2Whisk cornmeal into boiling water in a slow, steady stream to avoid lumps.
- 3Stir frequently with a wooden spoon, scraping the bottom and sides to prevent sticking.
- 4If polenta thickens too much before grains are tender, stir in a splash of hot water.
- 5Serve immediately after adding butter and parmesan, as polenta sets and stiffens as it cools.
- 6For leftover polenta, spread in a dish, chill, then slice and pan-fry or grill for a crispy exterior.
Adapt it for your goals.
Vegan
Substitute the butter with a high-quality olive oil or vegan butter, and replace parmesan with nutritional yeast or a vegan parmesan alternative for a dairy-free, plant-based version.
cheesy herbCheesy herb
Fold in 1/4 cup of grated pecorino romano along with the parmesan, and stir in 2 tablespoons of finely chopped fresh rosemary or thyme for an aromatic, savory twist.
low oilLow-oil
Reduce butter to 1 tablespoon and use a light swirl of olive oil instead, then rely on the parmesan's creaminess. Omit the butter entirely if using a flavorful extra-virgin olive oil.
Why this is on our healthy list.
Good Source of Complex Carbs
Cornmeal provides slow-releasing carbohydrates for sustained energy, making this a satisfying base for a meal.
Contains Bone-Supporting Calcium
Parmesan cheese is naturally rich in calcium, which is essential for strong bones and teeth.
Low in Sugar
This polenta recipe contains no added sugars, making it a savory, blood-sugar-friendly option.
Frequently asked questions
Yes, but the cooking time will be much shorter (about 5 minutes). Use the same liquid ratio but expect a slightly less creamy texture; follow package instructions for best results.
