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.
Ingredients
- 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