This homemade Creamy Polenta is simple, warm, and comforting in all the right ways. Best of all, you only need a handful of simple ingredients and about 30 minutes of time to transform dry cornmeal into a smooth, creamy side to serve with roasted veggies and your favorite proteins. It's simple, rustic, and luxurious — what's not to love?
When the temperatures drop, there's nothing more comforting than a spoonful of smooth, creamy polenta infused with butter and molten Parmesan cheese. This version is made to be vegetarian, so it can be paired with any entree, but we especially enjoy it with Roasted Chicken, Italian sausages, Short Ribs, and more. It's the perfect creamy side dish for all of your hearty winter roasts and stews!
Why You'll Love This Creamy Polenta
- Just 3 ingredients. Okay, the ingredients list may include 5 components, but two are water and salt. You really just need cornmeal, butter, and Parmesan cheese for the creamiest polenta ever. It's such an easy recipe!
- Smooth and creamy. If you've ever had overcooked polenta that's turned into a thick mass, you know that there's an art to making it properly. This recipe has just the right creamy consistency every time!
- Vegetarian-friendly. This creamy polenta recipe is made with water instead of chicken stock, making it suitable for vegetarians and carnivores alike. You can definitely use chicken stock if you are not following a plat-based diet.
Ingredient Notes
To make this delicious Creamy Polenta, you will need the following ingredients (full measurements in recipe card below):
- cornmeal - I use Bob's Red Mill yellow corn polenta. In general, you want to use a coarse-ground cornmeal.
- water
- salt - added to taste.
- butter - for a rich, glossy creaminess.
- Parmesan cheese - grated into the cornmeal mixture just before serving. Real Parmigiano-Reggiano cheese is made with rennet and is not vegetarian. Look for parmesan cheese made with bacterial enzymes instead.
You will also need measuring cups and spoons and a medium pot or 4 quart Dutch oven.
How to Make the Best Creamy Polenta
- Cook cornmeal. In a medium pot or Dutch oven, add cornmeal, water and salt. Bring to a simmer over medium heat, whisking constantly to prevent the cornmeal from forming lumps. Reduce the heat to low and simmer for another 15-20 minutes until cooked through and thickened to a desired consistency.
- Adjust thickness. Adjust the thickness by adding extra ½ cup of water at a time and stirring until smooth. Make sure to scrape the bottom of the pot often with a whisk to prevent the polenta grains from scorching during cooking.
- Add butter and Parmesan. Turn off the heat and stir in butter. Stir in Parmesan cheese until combined. Serve immediately.
Recipe Variations
- Make it vegan. Replace the cheese with dairy-free parmesan and use butter-flavored shortening instead.
- Infuse with extra flavor. Swap the water with vegetable or chicken stock for an even richer flavor. You can also add different spices and seasonings, like black pepper, smoked paprika, or even a little nutmeg.
- Cheese it up. For a really creamy cheesy polenta, feel free to add more Parmesan cheese.
How to Serve
This Creamy Polenta is delicious served as a side in place of rice of pasta. Some of my favorite entrees to pair this with are:
- Instant Pot Short Ribs
- Garlic Butter Shrimp
- Chicken Meatballs
- Ratatouille
- Greek Salmon
- Instant Pot Osso Buco
Recipe Tips and Tricks
- Use the right cornmeal. Not all types of cornmeal are the same. For perfect polenta, you generally want to use medium to coarse-grind cornmeal, which have larger sized pieces. Fine cornmeal or cornflour can make the mixture pasty and gluey, which is not pleasant to eat.
- Stir often. Those fine grains of cornmeal are prone to sticking to the pan and burning if you don't stir almost constantly. Polenta requires a bit of patience and attention, but it's worth it.
- Season well. Salt will bring out the flavor of the cornmeal and make your polenta taste more like a main dish than a side. Taste it often and continue to season as it cooks.
Storing and Freezing Instructions
How to Store
Store leftover polenta in an airtight container in the fridge for 3-4 days. As it cools, it will thicken and turn firm. If you want to use the leftovers to make polenta cakes or fries, store the leftovers in a square pan or dish for even cutting. If you prefer soft polenta, store it in whichever container you prefer.
How to Reheat
Slice and panfry the thickened polenta as polenta cakes or warm it over the stove with extra water or stock until it softens again.
How to Freeze
To freeze your homemade polenta, it's best to cut the polenta into thick slices, wrap them with plastic wrap, and freeze for up to 3 months. Thaw in the fridge before reheating.
FAQ
Polenta and grits are more alike than they are different, but there are some key differences to note. First, grits are made from ground white corn or hominy, which is cooked into a cornmeal mush for a popular breakfast or side in the American South. Polenta is a traditional Italian dish from northern Italy made from coarse yellow cornmeal, which is cooked until either smooth and creamy or until it sets firm, which can then be sliced into rounds for frying. Both are delicious in their own ways!
We're generally aware of two types of polenta: the plastic-wrapped tubes of firm polenta, often sliced and served as polenta cakes, and the soft, creamy polenta nestled under roasted meats and veggies. Creamy polenta can be reheated, but the natural corn starch in the cornmeal will cause it to thicken and gel in the fridge. To bring it back to a soft, creamy texture, warm it on the stove with extra water or chicken broth, similar to reheating oatmeal. Or, slice it into thick rounds to panfry polenta fries or cakes. You get the best of both worlds!
If you're struggling with lumpy polenta, the secret is constant stirring. You can even stir the water before adding the yellow cornmeal to help separate the grains and minimize clumping. As it cooks, stir constantly and you should have perfect polenta with a smooth consistency every time.
More Recipes with Cornmeal
- Cornmeal Cheddar Biscuits
- Buttermilk Cornbread
- Cornbread Muffins
- Corn Casserole
- Rosemary Cornbread
- Pepperoni Pizza Rolls
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Recipe
Creamy Polenta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This homemade Creamy Polenta is simple, warm, and comforting in all the right ways. Best of all, you only need a handful of simple ingredients and about 30 minutes of time to transform dry cornmeal into a smooth, creamy side to serve with roasted veggies and your favorite proteins. It's simple, rustic, and luxurious — what's not to love?
Ingredients
- 1 cup cornmeal, (I use Bob's Red Mill yellow corn polenta)
- 4 to 5 cups water
- ½ teaspoon salt (or to taste)
- 2 tablespoons unsalted butter
- ¼ cup grated Parmesan cheese
Instructions
- In a medium pot or Dutch oven, add cornmeal, water and salt. Bring to a simmer over medium heat, whisking constantly to prevent the cornmeal from forming lumps. Reduce the heat to low and simmer for another 15-20 minutes until cooked through and thickened to a desired consistency.
- Adjust the thickness by adding extra ½ cup of water at a time and stirring until smooth. Make sure to scrape the bottom of the pot often with a whisk to prevent the polenta grains from scorching during cooking.
- Turn off the heat and stir in butter.
- Stir in Parmesan cheese until combined. Serve immediately.
Notes
How to store: Store leftover polenta in an airtight container in the fridge for 3-4 days. As it cools, it will thicken and turn firm. If you want to use the leftovers to make polenta cakes or fries, store the leftovers in a square pan or dish for even cutting. If you prefer soft polenta, store it in whichever container you prefer.
How to reheat: Slice and panfry the thickened polenta as polenta cakes or warm it over the stove with extra water or stock until it softens again.
How to freeze: To freeze your homemade polenta, it's best to cut the polenta into thick slices, wrap them with plastic wrap, and freeze for up to 3 months. Thaw in the fridge before reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
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