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Wonderfully smooth and rich, this creamy polenta is a perfect canvas for your favorite sauces or grilled vegetables. Made without salt, its mild corn flavor shines through, enhanced by a touch of butter and fresh pepper.
For 4 servings
Boil the broth
Cook the polenta
Simmer until creamy
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Wonderfully smooth and rich, this creamy polenta is a perfect canvas for your favorite sauces or grilled vegetables. Made without salt, its mild corn flavor shines through, enhanced by a touch of butter and fresh pepper.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 165.96 calories per serving with 2.62g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Finish and serve
Replace the unsalted butter with 2 tablespoons of olive oil or a dairy-free butter substitute for a fully vegan version.
Use water instead of broth and omit the butter to reduce fat and calories. Add flavor with herbs like rosemary or thyme.
Use instant polenta instead of regular cornmeal. It will cook in about 5-7 minutes, making this a very fast side dish.
Stir in a tablespoon of nutritional yeast at the end to give it a cheesy flavor without adding sodium.
This recipe is made without any added salt, making it an excellent choice for a low-sodium diet to support cardiovascular health.
Cornmeal provides complex carbohydrates, which offer a steady release of energy to keep you feeling full and energized.
Polenta is made from corn, making it a naturally gluten-free grain suitable for individuals with celiac disease or gluten sensitivity.
Yes, polenta can be very healthy. It's a whole grain that provides complex carbohydrates for sustained energy and is naturally gluten-free. This no-salt version is excellent for heart health and managing blood pressure.
One serving (about 1 cup) of this creamy polenta contains approximately 180-220 calories, primarily from the cornmeal and a small amount from the butter.
Polenta is best served fresh and creamy. However, you can make it ahead. It will firm up as it cools. Reheat it on the stove with a little extra broth or water, whisking until it's smooth again.
Polenta is technically a dish from Northern Italy, but the term is often used interchangeably with the medium- to coarse-ground cornmeal used to make it. For this recipe, any yellow cornmeal will work.
