How To Make An Easy Creamy Basic Polenta

Creamy Polenta is a versatile and delightful dish that shines both as a satisfying main course or a perfect side. This traditional Italian dish offers a velvety texture and a comforting taste that can elevate any meal.

Polenta in a dark bowl garnished with chopped parsley and parmesan cheese.

Why You Will Love This Recipe

You’re gonna love the delightful sweet corn flavor with this simple polenta recipe. It’s a basic yet flavorful and satisfying dish that highlights the essence of corn.

With just a few ingredients and straightforward steps, this dish is perfect for those seeking a fuss-free and delicious meal.

We have eaten as-is, but it also makes a great side dish, especially rich dishes, like our amazing braised beef cheeks (so damn good!).

Braised beef cheek on a bed of polenta in a dark bowl.
This soft polenta is a perfect accompaniment to a rich, beefy dish.

Enjoy the simplicity and let the sweet corn flavor shine through in every bite.

What’s The Difference Between Polenta And Grits?

Polenta and grits, while similar in appearance, have distinct characteristics and are associated with different culinary traditions.

Polenta is a traditional northern Italian dish made by cooking coarse cornmeal with water or stock until it reaches a creamy consistency. It has been a staple in northern Italy for centuries, particularly in regions like Lombardy, Piedmont, and Veneto.

It is often served as a side dish or used as a base for various toppings, such as ragù or grilled vegetables.

On the other hand, grits are a classic dish originating from the Southern United States. They are made by boiling ground cornmeal, typically a fine cornmeal variety that is used for polenta, in water or milk until it becomes thick and porridge-like.

Grits have a long history in Southern cuisine and are often enjoyed as a breakfast dish, accompanied by butter, cheese, or savory additions like shrimp or bacon.

The main difference between polenta and grits lies in the type of cornmeal used and the regional culinary traditions associated with them.

Polenta is typically made with coarser cornmeal and is deeply rooted in Italian cuisine, while grits are made with finer cornmeal and are a beloved component of Southern American cooking.

Polenta is traditionally made with coarsely ground yellow cornmeal. The coarse texture of the cornmeal gives polenta its characteristic grainy and hearty consistency.

Grits, on the other hand, are typically made with a finer grind of white cornmeal, often referred to as “hominy grits.” Hominy grits are made from dried corn kernels treated with an alkali solution, which helps remove the hull and gives the grits a distinct flavor and texture.

These variations in the grind and type of cornmeal used contribute to the contrasting textures and flavors of polenta and grits.

While polenta offers a coarser and more substantial mouthfeel, grits have a smoother and creamier consistency.

So, whether you’re enjoying the rustic charm of Italian polenta with its coarser cornmeal or savoring the creamy smoothness of Southern grits made from finer cornmeal, both dishes bring their own unique corn-based delights to the table.

Ingredients Needed

Ingredients for a basic polenta laid out on a black marble countertop.
Simple recipe ingredients for a basic polenta dish that is anything but basic!

This makes a fabulous dish using hardly next to nothing. The ingredients are readily available and inexpensive, which makes this recipe a winner!

  • Cornmeal: The star ingredient of creamy polenta. It provides a hearty and comforting corn flavor, giving the dish its signature taste and texture.
  • Chicken stock: It infuses the polenta with savory notes and richness, creating a flavorful base that enhances the dish’s overall taste.
  • Olive oil: Adds a subtle fruitiness and smoothness to the polenta while also helping to prevent clumping and providing a touch of richness.
  • Onion: Sautéed until tender, the onion adds a delicate sweetness and depth of flavor, complementing the cornmeal and enhancing the overall taste profile.
  • Garlic: Brings a bold and aromatic element to the polenta, elevating its taste with its distinct flavor and enhancing the overall savory notes.
  • Parmesan cheese: Its nutty and tangy qualities contribute a luxurious creaminess and a delightful umami flavor that takes the polenta to new heights of deliciousness.
  • Butter: Provides richness and a silky texture, adding a smooth mouthfeel and enhancing the overall indulgent nature of the dish.
  • Salt and pepper: These seasonings are essential to balance the flavors, ensuring the polenta is perfectly seasoned and harmonizing all the other ingredients.

How To Make Creamy Polenta

Heat the olive oil in a large pot over medium to medium-high heat.

Once heated, add the diced onions to the pot and sauté until they start to turn translucent, about 5-7 minutes.

Maintain the heat so the onions do not burn but do start to brown along the edges.

Drop the heat to a medium-low and add the garlic. Continue to cook until the garlic becomes fragrant, about 1 minute.

Chicken stock boiling on the stovetop.

Add the chicken stock to the pot and increase the heat and bring the stock to a boil.

Pour the cornmeal in, whisking vigorously as you add the cornmeal. A vigorous whisk will prevent clumping.

Polenta cooking on the stovetop.

Drop the heat to medium-low and continue whisking to ensure that no clumps are forming.

Continue to cook on medium-low heat for 15 to 20 minutes, stirring occasionally (a wooden spoon is best).

Give them a taste to test for doneness. They should be creamy and have a smooth consistency.

Adding parmesan cheese to polenta.
Feel free to sub out the parmigiano-reggiano for Romano cheese.

Next, add the parmesan cheese. Stir to incorporate fully.

Adding butter to polenta.
The butter will give this dish a smooth and velvety texture. BUTTER!!! Not Margarine.

Once that is complete, add the butter and stir that in. Give it a taste and season with salt and black pepper to your preference.

Polenta in a dark bowl garnished with chopped parsley and parmesan cheese.
Delicious recipes don’t have to be difficult.

Once everything is fully incorporated, remove from the heat and serve hot. Garnish with some chopped parsley and parmesan cheese.

So easy and so good! This will be one of your favorites once you give it a go!

Tips And Variations

  • This recipe makes a very nice and creamy polenta, but all tastes are different. If you find it too thick, add some warm stock, water, or milk to make them thinner. The best texture of polenta is your personal favorite.
  • Gradually add the cornmeal. When incorporating the cornmeal into the liquid, it’s best to add it gradually while continuously whisking. This prevents lumps from forming and ensures a smooth and creamy consistency. Adding the cornmeal slowly allows it to absorb the liquid evenly, resulting in a well-incorporated and velvety polenta. This is the easiest way to get good results every time.
  • Stir frequently. Polenta requires regular stirring throughout the cooking process to prevent it from sticking to the bottom of the pot and forming lumps. Stirring also helps in releasing the starches from the cornmeal, resulting in a creamier texture. Aim to stir it every few minutes to keep it smooth and lump-free.
  • Herb-infused Polenta: Enhance the flavor of the polenta by adding fresh herbs. Along with the basic ingredients, incorporate a tablespoon of chopped fresh herbs such as rosemary, thyme, or sage during the cooking process. The herbs will infuse the dish with aromatic and earthy notes, elevating the overall taste.
  • Creamy Mushroom Polenta: Prepare a savory mushroom topping to take your polenta to the next level. While it is cooking, sauté a mix of sliced mushrooms, such as cremini or shiitake, with garlic and butter. Season with salt and pepper and a splash of white wine optionally. Serve the creamy polenta with the flavorful mushroom mixture on top for a hearty and satisfying dish.
  • Tomato and Basil Polenta: Create a tomato and basil variation for a burst of freshness and vibrant flavors. Add a tablespoon of tomato paste to the polenta while cooking and a handful of chopped fresh basil leaves. The tomato paste will lend a rich, umami taste, while the basil adds a delightful herbal note. Serve the polenta alongside roasted cherry tomatoes or a simple tomato sauce for a colorful and appetizing presentation.

FAQs

What’s the difference between polenta and grits?

Polenta is typically made with coarser cornmeal and is deeply rooted in Italian cuisine, while grits are made with finer cornmeal and are a beloved component of Southern American cooking.

Is polenta the same as cornmeal?

Polenta is made from cornmeal, but it is a specific preparation of cornmeal. Cornmeal is the raw ingredient, while polenta refers to the cooked dish made from cornmeal.

Can I use instant polenta instead of traditional polenta?

Quick-cooking polenta is a fine-grained variety that cooks faster compared to traditional coarser polenta. While it is convenient, it may result in a smoother texture. If you prefer a coarser texture, it’s best to use traditional polenta and allow for a longer cooking time.

Can I reheat leftover polenta?

Yes, you can reheat leftover polenta. It tends to firm up as it cools, so when reheating, you may need to add a little liquid, such as water or broth, and stir until it reaches a creamy consistency again. Reheating can be done on the stovetop or in the microwave.

Other Delicious Side Dishes

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Polenta in a dark bowl garnished with chopped parsley and parmesan cheese.

Creamy Polenta Recipe

Enjoy the rich flavors of Creamy Polenta. Made using yellow cornmeal, onion, garlic, chicken stock, butter, and parmesan cheese. Pure satisfaction in every bite!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 313kcal

Ingredients
 

  • 2 cups Cornmeal
  • 6 cups Chicken stock
  • 1 tbsp Olive oil
  • 1/2 cup Onion diced, appx. 1/2 onion
  • 2 cloves Garlic Minced, about 1tbsp
  • 1/2 cup Parmesan cheese shredded
  • 4 tbsp Butter
  • Salt and pepper to taste

Instructions

  • Heat the olive oil in a large pot over medium heat.
    1 tbsp Olive oil
  • Add the diced onions to the pot and sauté until they start to turn translucent, about 5-7 minutes.
    1/2 cup Onion
  • Add the garlic. Continue to cook until the garlic becomes fragrant, about 1 minute.
    2 cloves Garlic
  • Add the chicken stock to the pot and bring to a boil.
    6 cups Chicken stock
  • Pour the cornmeal in, whisking vigorously as you add the cornmeal. A vigorous whisk will prevent clumping.
    2 cups Cornmeal
  • Drop the heat to medium-low and continue whisking to ensure that no clumps are forming.
  • Continue to cook on medium-low heat for 15 to 20 minutes, stirring occasionally.
  • Add the parmesan cheese. Stir to incorporate fully.
    1/2 cup Parmesan cheese
  • Add the butter and stir to incorporate fully.
    4 tbsp Butter
  • Optionally, season with salt and pepper to taste.
    Salt and pepper

Notes

If you have leftover polenta, allow it to cool to room temperature before refrigerating. Transfer the polenta to an airtight container or cover it tightly with plastic wrap. Place the container in the refrigerator, where the polenta can be stored for around 4 to 5 days.
Freezing
Make sure the cooked polenta has completely cooled down before dividing it into portion-sized servings, if desired. Place the polenta in airtight freezer bags or containers, ensuring to remove as much air as possible to prevent freezer burn. Label the bags or containers with the date to keep track of the freezing time. Frozen polenta can be stored for up to 3 months.
Reheating
Polenta tends to firm up as it cools, so when reheating, you may need to add a little liquid, such as water or broth, and stir until it reaches a creamy consistency again. Reheating can be done on the stovetop or in the microwave.

Nutrition

Calories: 313kcal | Carbohydrates: 37g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 405mg | Potassium: 342mg | Fiber: 4g | Sugar: 4g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg

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