Creamy Polenta

I love making Creamy Polenta when I want a comforting, velvety base that pairs beautifully with everything from roasted vegetables to savory meats. Slow-cooked cornmeal transforms into a smooth, rich dish with just a handful of simple ingredients. For me, it’s the ultimate cozy comfort food that feels rustic yet elegant.

Why You’ll Love This Recipe

I love how incredibly creamy and satisfying polenta becomes with gentle cooking and a good stir. It’s simple, but the texture feels luxurious and comforting.

I also appreciate how versatile it is. I can serve it as a side dish, use it as a base for hearty stews, or top it with sautéed mushrooms and greens for a complete meal. It adapts easily to whatever I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup coarse cornmeal (polenta)
4 cups water or chicken/vegetable broth
1/2 teaspoon salt
2 tablespoons butter
1/3 cup grated Parmesan cheese
1/4 cup heavy cream or milk (optional, for extra creaminess)
Black pepper to taste

Directions

1. I bring the water or broth to a gentle boil in a medium saucepan.

2. I slowly whisk in the cornmeal to prevent lumps.

3. I reduce the heat to low and let it simmer gently, stirring frequently.

4. I cook for about 25–30 minutes, stirring often, until the polenta thickens and becomes creamy.

5. I stir in the salt, butter, grated Parmesan, and heavy cream or milk if I’m using it.

6. I continue stirring until everything is smooth and well combined.

7. I adjust seasoning with black pepper and additional salt if needed.

8. I serve it warm and creamy.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: About 35 minutes

Variations

I sometimes replace part of the water with milk for a richer texture. When I want extra flavor, I stir in roasted garlic or fresh herbs like thyme.

If I prefer a dairy-free version, I skip the butter and cheese and add a drizzle of olive oil instead. I also enjoy spreading leftover polenta into a pan, chilling it, then slicing and pan-frying it until golden.

storage/reheating

I store leftover polenta in an airtight container in the refrigerator for up to 4 days. It firms up as it cools.

To reheat, I place it in a saucepan with a splash of water, milk, or broth and stir gently over low heat until smooth and creamy again. I can also microwave it in short intervals, stirring between each interval.

Leftover chilled polenta can be sliced and grilled, baked, or pan-fried for a different texture.

FAQs

What type of cornmeal should I use?

I prefer coarse ground cornmeal labeled as polenta for the best texture.

How do I prevent lumps?

I slowly whisk the cornmeal into boiling liquid and stir continuously during the first few minutes.

Can I make polenta ahead of time?

Yes, I prepare it in advance and reheat it with added liquid to restore creaminess.

Is polenta gluten-free?

Yes, polenta is naturally gluten-free since it’s made from corn.

Can I make it without cheese?

Yes, I can omit the Parmesan and still enjoy a creamy texture with butter or olive oil.

Conclusion

I find Creamy Polenta to be one of the most comforting and versatile dishes I can make. Its smooth texture and mild flavor make it the perfect base for countless toppings and meals. Whenever I want something warm, creamy, and satisfying, this recipe is always a favorite in my kitchen.

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