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
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons unsalted butter
- 1/4 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 1/2 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