Name: Creamy Polenta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 1/2 tablespoons olive oil; 1/2 small yellow onion, diced; 2 cloves garlic, finely minced; 6 cups chicken stock, vegetable stock, or water; 2 cups medium ground cornmeal; 2 ounces unsalted butter; 2/3 cup shredded parmesan cheese; Sea salt, to taste; Fresh cracked black pepper, to taste

Jump to Recipe

Introduction

Creamy polenta is a comforting and versatile dish that pairs beautifully with a variety of meals. This easy recipe yields a smooth and cheesy polenta, perfect as a side or a base for your favorite toppings.

A thick creamy yellow dish is placed inside a deep white bowl with a rough texture. The dish has a smooth but slightly grainy surface with small lumps, showing its porridge-like consistency. On top, there are thin, pale yellow shavings scattered at the center, sprinkled with small fresh green herb pieces. The background is a white marbled texture, and there is a wedge of pale yellow cheese blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tablespoons olive oil
1/2 small yellow onion, diced
2 cloves garlic, finely minced
6 cups chicken stock, vegetable stock, or water
2 cups medium ground cornmeal
2 ounces unsalted butter
2/3 cup shredded Parmesan cheese
Sea salt and fresh cracked pepper to taste

Instructions

Step 1: In a medium-sized pot over medium-high heat, heat the olive oil. Add the diced onion and minced garlic, cooking until browned and fragrant, about 3 to 7 minutes.
Step 2: Pour in the stock or water and bring it to a boil.
Step 3: Once boiling, slowly add the cornmeal while whisking vigorously to prevent clumps. Reduce the heat to medium-low and continue stirring until the polenta thickens and cooks through, about 15 to 20 minutes.
Step 4: Stir in the butter, Parmesan cheese, salt, and pepper. Continue cooking over low heat for another 5 minutes, mixing until everything is fully combined.
Step 5: Serve hot, garnished with extra Parmesan and fresh parsley if desired. Enjoy your creamy polenta!

Tips & Variations

For a richer flavor, try using half and half or milk instead of water or stock.
Stir polenta frequently to prevent it from sticking to the pot and ensure a smooth texture.
Add fresh herbs like thyme or rosemary during cooking for an aromatic twist.
Try mixing in different cheeses such as fontina or cheddar for variety.

Storage

Store leftover polenta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove with a splash of water or stock, stirring to restore its creamy consistency.

How to Serve

A bowl filled with creamy, thick, yellow polenta that has a slightly grainy texture. On top of the polenta, there are thin, pale white shavings of cheese scattered mostly in the center, with finely chopped green herbs sprinkled over the cheese and the surrounding polenta. The bowl itself is a simple, round, gray bowl, set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make polenta ahead of time?

Yes, polenta can be cooked ahead and stored in the refrigerator. It will firm up as it cools but can be reheated by adding liquid and stirring gently.

What type of cornmeal should I use?

Medium ground cornmeal is best for creamy polenta, as it cooks evenly and produces a smooth texture. Fine cornmeal can become too mushy, while coarse cornmeal may be gritty.