Creamy Polenta
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Need an easy yet delicious side dish? This creamy polenta recipe comes together in just ten minutes!
Polenta is a traditional Italian dish made from cornmeal. It can be served soft and creamy as a cozy, porridge-like dish or chilled and sliced for grilling or frying. Its mild corn flavor is the perfect canvas for generous amounts of butter and cheese, and it makes a fantastic base for saucy dishes like chicken cacciatore, braised short ribs, or turkey meatballs. It also pairs beautifully with roasted veggies, sautéed wild mushrooms, or tomato-based vegetable dishes like ratatouille.
There are two types of polenta: traditional and instant. Traditional polenta is made with coarsely ground cornmeal and takes up to an hour to cook with frequent stirring. Instant polenta, on the other hand, is made with pre-cooked, dried and finely ground cornmeal, and takes just minutes to prepare. Although the traditional version has a more rustic texture and pronounced corn flavor, I usually opt for instant for convenience. It still delivers great taste, and you can’t beat a side dish that can be whipped up in 10 minutes!
Table of Contents
“Love this QUICK, easy and flavorful polenta recipe! The flavor profile is spot on.”
What You’ll Need To Make Creamy Polenta
- Whole milk + Water: The combo of milk and water creates the perfect base for cooking polenta, giving it a creamy texture without being too heavy.
- Instant polenta: Cooks much faster than traditional polenta. You can usually find it in the international section of the grocery store, near the other Italian foods.
- Butter: Adds richness and a creamy texture to the polenta.
- Parmigiano Reggiano: Make sure you’re using authentic Parmigiano Reggiano, not regular “parmesan.” The real thing has a rich, nutty flavor that’s irreplaceable and adds depth to the dish. It’s definitely worth the splurge.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Add the cold milk, cold water, salt, and pepper to a medium pot. (Starting with cold milk and water reduces the chance of any lumps.)
Turn the heat to medium-high and slowly whisk in the polenta. Allow the liquid to come to a boil, which will take 3 to 5 minutes, whisking every minute or so.
Once the mixture comes to a boil, reduce the heat to low so it begins to simmer. Cook uncovered, whisking regularly, for about 3 minutes, or until the polenta has become very creamy and thickened.
Turn off the heat and add the butter and Parmigiano Reggiano (if using).
Stir until the butter and cheese have melted completely. Serve immediately with a pat of butter, a drizzle of olive oil, and more cheese, if desired.
Frequently Asked Questions
Yes, you can substitute regular cornmeal for instant polenta. However, regular cornmeal is coarser, so it’s a good idea to pulse it in a food processor to achieve a finer texture similar to instant polenta. Additionally, you you’ll have to increase the cooking time to 12 to 15 minutes.
To prevent lumps, it’s important to start with cold milk and water and then gradually whisk the polenta into boiling liquid while continuously stirring.
No, this dish is best served fresh and is best enjoyed right after cooking.
You can spread leftovers into an even layer, chill, and then slice it into squares or rounds and pan-fry or grill it for a crispy exterior and creamy interior. Top with sauce, cheese, or sautéed vegetables for a tasty appetizer or side dish. It can also be baked with cheese and herbs for a savory casserole.
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Creamy Polenta
Need an easy yet delicious side dish? This creamy polenta recipe comes together in just ten minutes!
Ingredients
- 3 cups cold whole milk (see note)
- 1 cup cold water
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup instant polenta (see note)
- 4 tablespoons unsalted butter, cut into small cubes, plus more for serving
- ½ cup (2 ounces) finely grated Parmigiano Reggiano, plus more for serving (optional)
Instructions
- Add the cold milk, cold water, salt, and pepper to a medium pot. (Starting with cold milk and water reduces the chance of any lumps.) Turn the heat to medium-high and slowly whisk in the polenta. Allow the liquid to come to a boil, which will take 3 to 5 minutes, whisking every minute or so.
- Once the mixture comes to a boil, reduce the heat to low so it begins to simmer. Cook uncovered, whisking regularly, for about 3 minutes, or until the polenta has become very creamy and thickened.
- Turn off the heat and whisk in the butter and Parmigiano Reggiano (if using) until the butter and cheese have melted completely. Serve immediately with a pat of butter and more cheese, if desired.
- Note: If you don't have whole milk (or don't want to purchase a whole carton), feel free to use 2% or skim milk; simply replace the water in the recipe with more milk.
- Note: If your supermarket does not carry instant polenta, regular cornmeal can be used. Simply blend the cornmeal in a food processor until it is finely ground and increase the cooking time to 12 to 15 minutes, stirring frequently.
Nutrition Information
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- Per serving (4 servings)
- Calories: 360
- Fat: 18 g
- Saturated fat: 11 g
- Carbohydrates: 40 g
- Sugar: 10 g
- Fiber: 2 g
- Protein: 9 g
- Sodium: 667 mg
- Cholesterol: 49 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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This is te best polenta I’ve ever made. The addition of the cheese (and butter) made it super creamy and flavorful. It was perfect with the Chicken Cacciatore!
This polenta is actually fluffy! Great recipe! I grew up on polenta, my Northern Italian grandmother made it the old traditional way – stood and stirred over an hour until it was stiff. Then turned the pot upside down onto a cutting board, and slid a string underneath to cut it in squares. My dad’s was great, used chicken broth and multiple cheeses. But — this was better! So light, delicious, from the milk and whisking. Pouring the grain into cold water did the trick for no lumps. I did a nod to my dad’s version and added generous amounts of both shredded cheddar and parmesan. Thanks, Jenn!
Table salt or kosher salt ??
Hi Naomi, When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe.
Yes. It’s great, nice recipe, but I’ve often switched out “polenta” for “grits.” Yankees can’t seem to tell the difference. Indeed, not much difference. Depends on cooking technique, I suppose. I’m perfectly happy using “grits” instead of “polenta.” Either way, I always love your recipes! They’ve never failed me yet! Made people think I’m a wonderful cook—not so much—but I can read very well! Ha!
absolutely delicious. using milk is a game changer. cut the recipe in half for the two of us and served with creamy tuscan chicken
Hi Jenn:
I’d asked you for a recipe for polenta, aside from your delicious squash-polenta recipe, awhile ago – and here it is! I’d just always had trouble making such a seemingly simple dish. And now, no longer. Thank you.
Wendy
Hi, I know this is a quick recipe, but I’d like to make it for a dinner party. Could I make this ahead of time and then reheat with maybe a little more liquid before serving? Thank you so much, love your recipes!
Hi Erin, Unfortunately polenta does not reheat well—sorry!
No, polenta solidifies as it cools, and rather quickly. You can, however, store leftovers in a square container, slice and fry in olive oil. Sprinkle with cheese and dip in marinara.
Interesting. I have to say if I were making polenta for a dinner party, I would definitely make it fresh right before serving. However, I reheat polenta all the time. Mash it with a fork, add a little water, and heat it in the microwave, removing to stir about every minute or so. Great with a fried egg on top for breakfast!
Jenn,
Your recipes are excellent! Thank you for being clear and thorough…the food always tastes great!
~stephanie
💜
Hello Jenn,
Love this QUICK, easy and flavorful polenta recipe! The flavor profile is spot on. Thanks for another amazing recipe Jenn!
Great recipe and turned out perfectly creamy without lumps:) super easy too, my 10yo was able to make it. Thank you Jen
Is semolina the same as polenta/cornmeal? I have semolina to make galaktoburiko, a Greek custard pastry. Can I use it to make polenta?
Hi Corrine, Semolina and polenta are two different things; semolina is made with wheat and polenta is made from corn. I’d stick with the polenta for this.