This polenta recipe is so versatile that you can use it as a side dish or load it with tasty toppings and serve it as the main course. It is wonderfully creamy and a great alternative side dish for rice or pasta. Perfect for serving with lamb, pork, chicken, veal, or veggies, this basic polenta with Parmesan is an easy recipe to add to your weekly rotation.
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Polenta is a great addition to your meal plans because it's a nice (and healthier) alternative to the usual starches like rice, pasta, or mashed potatoes. It's gluten-free and full of beneficial antioxidants without sacrificing flavor.
Did I mention how easy it is to make? It's almost too good to be true!
❓ What Is Polenta
Polenta is a cornmeal porridge that is frequently used in Italian cuisine. Once cooled, polenta can be cut into shapes or slices, turned into fries, and much more.
Technically, you do not have to use cornmeal products specifically labeled 'polenta' to make polenta. It can be made with any cornmeal, regardless of whether it is fine, medium, or coarse. You can even grill or fry it, though the easiest and most versatile way to enjoy it is as-is with a spoon.
Check out my guide for grits vs polenta, comparing these two great ingredients!
🥘 Ingredients
This polenta will be ultra-tasty with or without the Parmesan, but I find the added cheese is always a hit. If you have cornmeal, everything else is already in your kitchen.
- Water - 3 cups of water, milk, or chicken stock.
- Cornmeal - 1 cup of cornmeal.
- Water - 1 cup of water, milk, or chicken stock.
- Butter - 2 tablespoons of unsalted butter.
- Parmesan Cheese (optional) - ½ a cup of finely grated Parmesan.
- Salt - 1 pinch, to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Polenta
The steps to making this polenta are super simple. Just don't forget to whisk or stir every 5 minutes as it simmers or it may burn. To get started, grab a saucepan, measuring utensils, a silicone spatula, and a whisk.
This recipe makes 4 hearty servings but you can certainly scale it up as needed.
- Boil. Pour the 3 cups of water into your saucepan and bring to a low boil.
- Whisk. Combine 1 cup of water (or milk or chicken stock) and 1 cup of cornmeal in a small bowl. Whisk together, then pour into the boiling water. Whisk until no lumps remain.
- Thicken. Reduce heat and simmer while whisking for a few minutes or until the polenta thickens.
- Simmer. Cover your saucepan with a lid and simmer for up to 30 minutes. Whisk or stir every 5 minutes. When thickened too much, you can switch from a whisk to a spatula to stir.
- Add remaining ingredients. Remove the pan from heat once the polenta is thick and the grains are tender. Add ½ a cup of Parmesan, 1 pinch of salt, and 2 tablespoons of butter. Mix until it is all blended, and serve.
Polenta pairs well with various things, from garlic butter shrimp to roasted leg of lamb. It's also a tasty breakfast food you can pair with sausage and scrambled eggs. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Your cooking time may vary based on the grind and type of cornmeal.
- Using room-temperature butter makes it easier and quicker to mix into your polenta.
- You need roughly 4 cups of liquid for every 1 cup of polenta.
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🥡 Storing & Reheating
Polenta leftovers can be kept in the fridge in an airtight container for up to 3 days.
The easiest way to reheat polenta is in the microwave. Add ¼ to ½ cup of water or broth and microwave for short increments until hot. Whisk to combine. Alternatively, gently reheat polenta on the stove (use low heat) and follow the same directions.
❓ Recipe FAQs
They are similar because both grits and polenta are made from corn. However, polenta is made from yellow corn (as you can tell by the color), and grits are made from white corn. Despite their similarities, these are two different dishes.
Yes, it is! Polenta makes a fabulous gluten-free substitute for pasta.
Technically, yes. You can prepare polenta and refrigerate it until needed for up to 3 days. However, once cold and solidified, it will never fully return to its original creamy texture (if you want to serve it that way), but it can come close.
😋 What To Serve With Polenta
- Garlic Butter Mushrooms - Quick and easy garlic butter mushrooms can make polenta into an incredible side dish or vegetarian entree.
- Pan-Seared Duck Breast - Buttery-seared duck breast is always a great choice when serving polenta.
- Pan-Seared Filet Mignon - You can't go wrong serving a juicy pan-seared filet mignon steak.
- Roasted Leg of Lamb - Try adding some fresh herbs to your polenta to pair with a delicious leg of lamb.
- Roasted Cherry Tomatoes - Sweet and juicy roasted cherry tomatoes make a fantastic topping for polenta.
- Baked Pork Tenderloin - Baked pork tenderloin and polenta are a perfect family dinner for any day of the week.
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📖 Recipe Card
Polenta (Creamy Recipe)
Ingredients
- 3 cups water (or use milk or chicken stock)
- 1 cup cornmeal
- 1 cup water (or use milk or chicken stock)
- 2 tablespoon butter (unsalted)
- ½ cup Parmesan cheese (optional, finely grated)
- 1 pinch salt (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Pour the 3 cups of water into your saucepan and bring to a low boil.
- In a small bowl combine the 1 cup of water with 1 cup of cornmeal. Whisk together well, then add to the boiling water. Whisk until there are no lumps.
- Reduce heat and simmer while whisking for a few minutes or just until the polenta begins to thicken.
- Cover and allow to simmer for up to 30 minutes, whisking/stirring every 5 minutes. When thickened too much switch from a whisk to a spatula to stir.
- When the polenta is thick and the grains are tender, remove from heat, and add in the butter, Parmesan, and salt. Mix in until melted and blended. Serve and enjoy!
Notes
- Your cooking time may vary based on the grind and type of cornmeal.
- Polenta leftovers can be kept in the fridge in an airtight container for up to 3 days.
- The easiest way to reheat polenta is in the microwave. Add ¼ to ½ cup of water or broth and microwave for short increments until hot. Whisk to combine.
- Alternatively, you can reheat polenta gently on the stove over low heat and follow the same directions.
Anonymous says
Delish!