Creamy polenta
User Reviews
5
Creamy polenta
Description
This recipe starts by boiling water and milk together, then gradually whisking in the polenta to prevent lumps. Cooking at low heat for around 30 minutes encourages the cornmeal to absorb liquid and thicken, developing a creamy consistency that pulls away from the pot’s edge. Butter adds richness while freshly grated Parmesan cheese completes the flavor with savory, nutty notes. Salt and black pepper season the dish to taste.
The resulting polenta is smooth and creamy rather than grainy, ideal as a base for stews, braised meats, or simply enjoyed on its own. Polenta can also be poured into a baking dish to cool and firm for later use sliced or fried.
Using medium ground yellow cornmeal labeled polenta ensures appropriate texture, though coarser cornmeal can be processed finer before cooking for smoothness. A mixture of water and milk softens the dish without heaviness, while reducing liquid or extending cooking time yields thicker results. Leftovers keep well refrigerated for up to 3-4 days and can be grilled or baked for different preparations.
Ingredients
- 1 cup polenta 175g, or medium yellow cornmeal
- 3 cups water (710ml)
- 2 cups milk (470ml)
- 2-4 tbsp butter (30-60g)
- ½ cups Parmigiano Reggiano cheese 80g, freshly grated, or cheese of choice
- salt to taste
- black pepper to taste
Instructions
- Heat the water and milk in a large saucepan or pot until boiling. Once boiling slowly pour the polenta into the hot liquid whilst whisking to avoid any lumps. Constantly stir the polenta until it starts to thicken then turn the heat down to low.
- Cook the polenta on a low heat for at least 30 minutes or until it starts to come away from the edge of the pot, stirring occasionally with a wooden spoon (different brands and how fine or coarse the polenta is will make a difference in cooking times but generally 30 minutes is enough time for medium ground cornmeal).
- Add the butter, parmesan (or cheese of choice), salt and pepper to taste and stir until melted and combined.
- Serve immediately or pour into a baking dish to cool.
Notes
- Use medium ground yellow cornmeal labeled as polenta for best texture; blitz coarser cornmeal in a food processor if needed.
- Cooking longer (around 45 minutes) or reducing liquid results in thicker polenta.
- Leftovers can be refrigerated up to 3-4 days and repurposed by grilling or baking into polenta slices.
- Replacing some of the water with milk softens the flavor and texture; cream can be added for extra richness.
- Polenta pairs well with dishes like Tuscan Red Wine Beef Stew (Peposo).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 313mg | 13% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 558IU | 11% |
| Calcium | 291mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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