Creamy Polenta Recipe

This delicious Creamy Polenta Recipe is a classic Italian side dish made with slow-cooked corn meal in stock and finished with butter and cheese. You will love how simple it is to prepare and how well it goes with any main entree.

In my house, we love having a variety of side dishes, especially during big holiday meals, because they make every gathering feel even more special. If you want to take your side dish recipe game to the next level, try my macaroni and cheese or my delicious homemade dinner rolls.

Polenta

Polenta is a Northern Italian dish of cornmeal cooked in liquid until it becomes cornmeal mush. Technically, mush is a mixture of cornmeal cooked with liquid and is commonly served with butter or syrup for breakfast. They’re the same, and the words can be interchanged.

It is essentially the Italian version of the Southern classic grits. The cornmeal used in this dish is a different breed of corn cut differently, so it’s not a perfect 1-to-1 comparison. However, the flavor profiles are very similar, and the method is similar. It can be served hot or cooled until it becomes firm. Then, cut it into triangles or squares and fry them.

I really enjoy making this creamy polenta because it’s one of those versatile Italian side dishes that pairs beautifully with just about any main course. Check out my favorite serving suggestions, they’re tried-and-true classics that my family and friends absolutely love!

Ingredients and Substitutions

• Onion – Use red, white, yellow, or sweet onion. Shallots can also be used. In addition, you’ll also need some whole garlic cloves
• Cornmeal — Yellow medium to coarsely ground cornmeal is classically used, but it can also be finely ground if that’s all that is available.
• Liquid – Chicken stock is best to use. However, you can use vegetable stock, water or brodo.
• Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
• Cheese – Since this is a Northern Italian dish, Parmigiano Reggiano is the traditional cheese. However, you can substitute with pecorino Romano, ricotta salata, or fontina.
• Herbs – This is optional and not classic, but I usually finish my creamy polenta with a garnish of flat-leaf parsley.

How to Make Polenta

Caramelize: I heat a small amount of olive oil in a 6- or 8-quart pot, then add the chopped yellow onion and finely minced garlic. I let them cook low and slow for up to 10 minutes, stirring occasionally, until they turn soft and golden brown.

Simmer: Once the onions and garlic are golden brown, I pour in the chicken stock and bring it to a boil over medium-high heat.

Whisk & Cook: As soon as the stock reaches a boil, I slowly pour in the cornmeal, whisking vigorously and constantly to prevent any clumps from forming. Once it’s fully incorporated, I reduce the heat to medium-low and keep stirring, this step is key to achieving a smooth, creamy texture. The polenta needs 15 to 20 minutes to cook properly, and patience here makes all the difference.

Finish: Once the creamy polenta is fully cooked, it should be smooth and free of any crunch. I then stir in whole butter, Parmigiano cheese, salt, and pepper, mixing until everything melts together.

Garnish & Serve: I like to finish it off with a sprinkle of Parmigiano for extra richness and a touch of minced fresh parsley to brighten up the flavors.

chef tip + notes

The key to making the best creamy polenta is to whisk continuously as you pour in the cornmeal, ensuring a smooth, lump-free texture. I keep the heat at medium-low and stir consistently, this helps the cornmeal absorb the liquid evenly, creating a rich, velvety finish.

• Cornmeal Preference: I like using medium-coarse cornmeal for polenta because it gives a slight graininess, which I think adds to the texture.
• Best Additions: Onions, butter, and cheese are my go-to ingredients for bringing depth and richness to a basic polenta recipe.
• Butter vs. Olive Oil: If I’m out of olive oil, unsalted butter works just fine for cooking the onions.
• Flavor Boost: For extra depth, I love caramelizing mushrooms or root vegetables, this recipe is flexible, so you can customize it however you like.
• Polenta vs. Grits: The difference? Grits are made from white hominy corn, while polenta comes from coarser yellow cornmeal, giving it a heartier texture.
• Creamy vs. Classic: For super creamy polenta, I use a 4:1 liquid-to-cornmeal ratio; for a more traditional texture, I stick with 3:1, which is what I used here.

Serving Suggestions

Serving my creamy polenta is always satisfying because I know my family and friends can’t get enough of it, especially when I pair it with my slow-braised short ribs or my fall-of-the-bone Osso Buco, for a classic, comforting dish.

It also goes perfectly with my pan seared salmon, particularly when I add a side of roasted vegetables for a well-rounded meal.

Make-Ahead and Storage

Make-Ahead: You can make this up to 1 hour ahead of time. Keep it covered in a pan before serving.

How to Store: Store it covered in the refrigerator for up to 3 days.

How to Reheat: Add the desired amount of polenta back into a medium-size pot over low heat with a 1/2 cup of chicken stock. Once it starts to heat, stir the stock into the polenta. You may need more chicken stock depending on how much polenta you are reheating.

More Side Dish Recipes

• Butter Glazed Green Beans
• Parmesan Truffle Fries
• Ratatouille
• Scalloped Potatoes
• German Red Cabbage

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Creamy Polenta Recipe

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4.97 from 27 votes

This delicious Creamy Polenta Recipe is a classic Italian side dish made with slow-cooked corn meal in stock and finished with butter and cheese. You will love how simple it is to prepare and how well it goes with any main entree.

Servings: 8

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Ingredients 

US CustomaryMetric

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

Instructions

• In a medium-sized pot on medium-high heat, add the olive oil and cook the onions and garlic until they are browned, which takes about 3 to 7 minutes.
• Pour in the liquid and bring to a boil.
• Once boiling pour in the cornmeal while vigorously stirring with a whisk to ensure no clumps are formed, about 15 to 20 minutes. When the cornmeal is poured in, turn the heat down to medium-low.
• Finish off the polenta by stirring in butter, parmesan cheese, salt, and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley.
• Serve hot, enjoy!

Notes

The key to making the best creamy polenta is to whisk continuously as you pour in the cornmeal, ensuring a smooth, lump-free texture. I keep the heat at medium-low and stir consistently, this helps the cornmeal absorb the liquid evenly, creating a rich, velvety finish.

Cornmeal Preference: I like using medium-coarse cornmeal for polenta because it gives a slight graininess, which I think adds to the texture.

Best Additions: Onions, butter, and cheese are my go-to ingredients for bringing depth and richness to a basic polenta recipe.

Butter vs. Olive Oil: If I’m out of olive oil, unsalted butter works just fine for cooking the onions.

Flavor Boost: For extra depth, I love caramelizing mushrooms or root vegetables, this recipe is flexible, so you can customize it however you like.

Polenta vs. Grits: The difference? Grits are made from white hominy corn, while polenta comes from coarser yellow cornmeal, giving it a heartier texture.

Creamy vs. Classic: For super creamy polenta, I use a 4:1 liquid-to-cornmeal ratio; for a more traditional texture, I stick with 3:1, which is what I used here.

Make-Ahead: You can make this up to 1 hour ahead of time. Keep it covered in a pan before serving.

How to Store: Store it covered in the refrigerator for up to 3 days.

How to Reheat: Add the desired amount of polenta back into a medium-size pot over low heat with 1/2 cup of chicken stock. Once it starts to heat, stir the stock into the polenta. Depending on how much polenta you are reheating, you may need more chicken stock.

Nutrition

Calories: 328kcalCarbohydrates: 36gProtein: 12gFat: 15gSaturated Fat: 6gCholesterol: 26mgSodium: 444mgPotassium: 335mgFiber: 4gSugar: 4gVitamin A: 242IUVitamin C: 1mgCalcium: 111mgIron: 2mg

Course: Side Dish

Cuisine: Italian

Author: Chef Billy Parisi