Creamy polenta is a spoonable Italian side of cornmeal cooked in broth, then stirred with butter, Parmesan and mozzarella, ready in about 40 minutes. It serves 4 and goes with almost any braise, roast or sauce.
Why This Recipe Works
Pour the polenta into the pot slowly while you whisk. Each handful gets coated before it can clump, so the finished polenta comes out smooth instead of lumpy.
Cook it on low heat and stir every few minutes. Coarse cornmeal needs 25 to 30 minutes to swell and soften, and low heat keeps it from scorching on the bottom of the pot.
Add the cheese and butter off the heat. They melt into the hot polenta without turning greasy or stringy, which gives you a glossy, creamy texture.
Creamy Polenta Ingredients
- 4 cups chicken or vegetable broth (or 2 cups broth + 2 cups whole milk)
- 1 cup coarse yellow cornmeal (polenta)
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1/2 cup shredded mozzarella or fontina cheese
- 1/4 cup heavy cream (optional)
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives, for garnish
How To Make Creamy Polenta
Cook the polenta
- Boil the broth: Bring the broth and 1/2 teaspoon salt to a boil in a large pot over medium-high heat. Use a pot with high sides, because polenta can spit as it thickens.
- Whisk in the polenta: Turn the heat down to low. Pour in the 1 cup coarse yellow cornmeal (polenta) in a slow stream while you whisk without stopping, so no lumps form.
- Simmer and stir: Cook for 25 to 30 minutes, stirring every 3 to 4 minutes. It is done when it turns thick and creamy and the grains taste soft.
Finish and serve
- Stir in the cheese: Take the pot off the heat. Stir in the butter, Parmesan, mozzarella and the heavy cream, if using, until everything melts and the polenta looks smooth.
- Season: Taste it, then add more salt and black pepper if it needs them. Cheese and broth are already salty, so go slowly.
- Top and serve: Spoon the polenta into warm bowls. Finish with extra Parmesan, black pepper and the chives, and serve it hot.
Recipe Tips
- Whisk in a slow stream: Dumping the cornmeal in all at once is the most common cause of lumps. Let it fall in a thin stream while the whisk keeps moving.
- Loosen it if it stiffens: Polenta sets up fast once it leaves the heat. Stir in a splash of warm broth or milk to bring back the creamy texture.
- Try the milk version: Swapping half the broth for whole milk gives a softer, milder polenta. The broth-only version tastes more savory.
- Keep the heat low: A hard bubble makes the polenta pop and stick. A slow, lazy simmer cooks it evenly and keeps the bottom from scorching.
What To Serve With Creamy Polenta
Spoon creamy polenta under braised short ribs, sausage and peppers, or a mushroom ragù. It also works as a base for roasted vegetables or a fried egg.
How To Store
- Fridge: Keep leftover polenta in a sealed container in the fridge for up to 4 days. It will set firm as it cools.
- Reheat: Warm it in a pot over low heat with a splash of broth or milk, stirring until it turns creamy again. Heat it until hot all the way through.
- Freezer: Freeze it in a sealed container for up to 2 months and thaw it in the fridge. The texture is a little less smooth after freezing, so stir in extra liquid when you reheat it.
FAQs
Can I use instant polenta instead of coarse cornmeal?
Yes, but the timing changes. Instant polenta cooks in about 5 minutes, so follow the package directions and skip the 25 to 30 minute simmer. The texture will be a little less rich.
Is creamy polenta gluten-free?
Cornmeal has no gluten, so the polenta itself is naturally gluten-free. Check the labels on your broth and cornmeal, since some brands are processed near wheat.
Can I make polenta ahead of time?
Yes. Cook it up to 2 days ahead and keep it in the fridge. Reheat it slowly with extra broth or milk, stirring until smooth, and add a little butter to bring back the creaminess.
Why is my polenta lumpy or too thick?
Lumps come from adding the cornmeal too fast or not whisking enough. If it is too thick, stir in warm broth or milk a splash at a time until it loosens. Whisking hard for a minute also smooths out small lumps.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 420 kcal
- Total Fat: 24g
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Protein: 14g
Creamy Polenta
4
servings5
minutes35
minutes40
minutesSpoonable polenta cooked slowly in broth and finished with butter, Parmesan and mozzarella. A smooth, cheesy Italian side for 4 that is ready in about 40 minutes.
Ingredients
4 cups chicken or vegetable broth (or 2 cups broth + 2 cups whole milk)
1 cup coarse yellow cornmeal (polenta)
1/2 teaspoon kosher salt
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for topping
1/2 cup shredded mozzarella or fontina cheese
1/4 cup heavy cream (optional)
Freshly ground black pepper, to taste
1 tablespoon chopped fresh chives, for garnish
Directions
- Boil the broth: Bring the broth and 1/2 teaspoon salt to a boil in a large pot over medium-high heat. Use a pot with high sides, because polenta can spit as it thickens.
- Whisk in the polenta: Turn the heat down to low. Pour in the 1 cup coarse yellow cornmeal (polenta) in a slow stream while you whisk without stopping, so no lumps form.
- Simmer and stir: Cook for 25 to 30 minutes, stirring every 3 to 4 minutes. It is done when it turns thick and creamy and the grains taste soft.
- Stir in the cheese: Take the pot off the heat. Stir in the butter, Parmesan, mozzarella and the heavy cream, if using, until everything melts and the polenta looks smooth.
- Season: Taste it, then add more salt and black pepper if it needs them. Cheese and broth are already salty, so go slowly.
- Top and serve: Spoon the polenta into warm bowls. Finish with extra Parmesan, black pepper and the chives, and serve it hot.
