Creamy Polenta Recipe

Here's Why You'll Love This Recipe

• You can have it ready in 15 minutes. All you need is a small pot, a whisk, and a few minutes of stirring.
• It only takes 6 ingredients, and most of them are pantry staples.
• Chicken stock gives the polenta much more flavor. Water will work if needed, but stock adds real depth.
• Polenta is a flexible base. You can serve it with a meat sauce, braised meat, roasted vegetables, or even with a fried egg.

Ingredients You'll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.

• Chicken stock: Adds flavor that plain water can't provide. For a vegetarian version, use vegetable stock instead.
• Polenta: You might find it labeled as coarse or medium-grind cornmeal. Instant polenta cooks faster, but this recipe uses standard polenta, so check your package directions if you use a different type.
• Parmigiano Reggiano: Freshly grated cheese adds salty, nutty richness. You can substitute Pecorino or any hard, sharp cheese.
• Butter: Stir it in at the end to make the polenta silky.
• Kosher salt: Add this at the end, since the stock and cheese already add saltiness.
• Black pepper: Freshly ground black pepper is the best!

Helpful Tips and Tricks

• Pour the polenta in slowly and keep whisking the whole time. This helps you avoid lumps.
• Stop cooking while the polenta is still a bit loose. It thickens quickly once off the heat, so take it off when it looks a little runnier than you want.
• If the polenta thickens too much while you finish dinner, whisk in a splash of warm stock or water to thin it out.
• Taste the polenta before adding salt. Since the stock and Parmigiano Reggiano are salty, adjust the seasoning at the end.
• Leftover polenta firms up in the fridge as it cools. To reheat, warm in a pot over low heat with a splash of stock or milk, and whisk until creamy. You can also slice the chilled polenta and pan-fry it until it's golden brown.

For tomato sauces, meat sauces, and braises

(bolognese, short ribs, meatballs, sausage and peppers, etc)

• Roasted garlic: Mash 3 to 4 roasted garlic cloves and whisk them in. It adds sweetness without competing with the sauce.
• Fresh thyme or rosemary: Finely chopped, 1 to 2 teaspoons. It echoes the herbs in most braises.
• Mascarpone: 2 to 3 tablespoons, replacing some of the butter. It makes the polenta extra silky and balances acidic tomato sauces.

For roasted or sauteed vegetables, mushrooms, and eggs

• Goat cheese or cream cheese: A few ounces, stirred in until melted. It adds tang that suits mushrooms, roasted tomatoes, and a fried egg.
• Sauteed spinach or kale: Chop it finely and fold it in. It turns the polenta into a more complete meal.
• Browned butter and sage: Use it in place of the regular butter. It's great with roasted squash, mushrooms, or sausage.

For chicken, pork, and seafood

• Lemon zest and chives: Bright and fresh. It works with roasted chicken, pork chops, and shrimp.
• Pesto: 2 to 3 tablespoons swirled in. It pairs well with chicken, shrimp, or roasted tomatoes.
• Gruyere or fontina: Swap it for some or all of the Parmigiano Reggiano. It's mellow and nutty, and it's good under pork and chicken.

For Southwest or grilled dishes

(carne asada, grilled shrimp, black beans, etc)

• Sharp cheddar and pickled jalapenos: Think cheesy grits, but with polenta.
• Roasted green chiles: Canned works fine. Drain them well first!
• Fresh corn kernels and a squeeze of lime: This adds sweetness and texture. It suits grilled shrimp, so it would pair well with my Grilled Shrimp Tacos filling served over polenta.

More Italian Recipes

• Panzanella
• Stuffed Shells Recipe
• Maritozzi
• Chicken Parmesan
• Soft Italian Breadsticks