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Deliciously creamy polenta served with fresh herbs and vegetables

Creamy Polenta

A creamy, comforting dish of polenta that elevates any meal with its rich texture and versatility.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cornmeal The star of the show; use yellow or white cornmeal based on preference.
  • 4 cups cold water Consider vegetable or chicken broth for added flavor.
  • 1 teaspoon fine salt Enhances all the flavors; feel free to adjust to taste.
  • 3 tablespoons unsalted butter For creaminess and richness; olive oil can be a healthier alternative.
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese Gives it that irresistible cheesy flavor; Pecorino Romano can be used for a stronger taste.

Method
 

Cooking the Polenta
  1. In a Dutch oven or heavy-bottomed saucepan, combine the cornmeal, cold water, and salt.
  2. Set the pan over medium-high heat and bring it to a gentle simmer, stirring continuously to prevent lumps.
  3. Once it starts to simmer, reduce the heat to low and continue to cook, stirring often until the polenta thickens and the grains are fully cooked (about 45 minutes).
  4. When done, taste and adjust the salt as needed. Remove from heat and stir in the butter and Parmigiano-Reggiano cheese until melted and blended smoothly.
  5. Serve immediately while warm, optionally topped with sautéed greens, roasted vegetables, or your favorite sauce.

Notes

To avoid lumps, stir while adding cornmeal and always use cold water. Leftover polenta can be stored in an airtight container in the fridge for up to 5 days or frozen for later use.