polenta with cornmeal recipe

Written ByJenny Smyth Posted on
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The Best polenta with cornmeal recipe

I’ve been making polenta with cornmeal for years, and it’s still one of my family’s favorite recipes. The dish originated in Italy, where it’s been a staple for centuries.

It’s made from cornmeal that’s been cooked in a broth until it’s creamy and smooth. My kids love helping me stir the pot and watching the mixture transform into a delicious, golden-brown polenta.

We often serve it as a side dish at family gatherings, and it’s always a hit. The best part is that it’s incredibly easy to make and can be customized with various toppings or sauces.

I like to add some grated Parmesan cheese and a drizzle of olive oil for extra flavor. My husband is particularly fond of serving it with roasted meats or stews.

Over time, I’ve experimented with different types of cornmeal, and I highly recommend using medium grind for the best results. This recipe is perfect for any occasion, whether you’re hosting a holiday dinner or just want a comforting meal on a weeknight.

Classic Creamy Polenta

4.7 from 1824 votes

This creamy polenta is made with coarse cornmeal for a hearty and comforting side dish. It is simmered slowly with butter and Parmesan cheese for a rich, smooth texture.

Prep Time5 mins
Cook Time30 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Polenta

1 cup coarse cornmeal
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil over high heat.
2Once boiling, reduce the heat to low so the water is at a gentle simmer.
3Slowly pour in 1 cup of coarse cornmeal while whisking constantly to prevent lumps.
4Continue whisking for about 1 minute until the mixture is smooth and begins to thicken.
5Switch to a wooden spoon and cook the polenta over low heat, stirring frequently, for 20 to 25 minutes.
6The polenta is done when it pulls away from the sides of the pan and is thick and creamy.
7Remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter and 1/2 cup of grated Parmesan cheese until fully melted and incorporated.
8Serve immediately while hot and creamy.

🔧Equipment

Medium saucepan
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 1g🥩Protein: 10g

📝Notes

For a creamier polenta, use fine cornmeal and stir in an extra tablespoon of butter at the end. Leftover polenta can be poured into a loaf pan, chilled, sliced, and pan-fried until golden.

Watch Video Of How Classic Creamy Polenta Works

Polenta with cornmeal is a recipe I turn to again and again because it is simple, filling, and works for any occasion. Whether I serve it soft for a cozy weeknight dinner or slice and fry it for a holiday brunch, my family always cleans their plates.

It is also great for family gatherings because you can make a big batch and let everyone top it with their favorite sauce or toppings. Store leftovers in the fridge for up to 3 days, then reheat slices in a skillet with a little oil until crispy on the outside and warm in the middle.

You can also reheat soft polenta by adding a splash of water or broth and stirring over low heat. For serving, I like to put out bowls of marinara, pesto, roasted mushrooms, and grated cheese so everyone can build their own plate.

This recipe is a keeper and I hope you try it soon.

❓ Frequently Asked Questions About Creamy Polenta

Q: What is polenta?

Polenta is a traditional Italian dish made from cornmeal that has been cooked in a broth until it’s creamy and smooth.

Q: Can I use any type of cornmeal?

No, using the right type of cornmeal is crucial for achieving the perfect texture and flavor. Medium grind cornmeal is ideal for this recipe.

Q: How do I prevent polenta from becoming too thick?

To avoid overcooking your polenta, stir it frequently while it’s cooking, especially during the last 10 minutes of cooking. You can also add more broth if you notice it becoming too thick.

Q: Can I make polenta ahead of time?

Yes, you can prepare polenta up to 24 hours in advance by letting it cool completely, then refrigerating or freezing it until you’re ready to serve.

Q: What are some good toppings for polenta?

There are many options! Some popular choices include grated Parmesan cheese, roasted vegetables, sautéed mushrooms, and even meatballs or burgers.

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