Creamy polenta is one of those simple, comforting side dishes that feels a little special every time you make it. Made with fine yellow cornmeal, this stovetop polenta cooks slowly until the grains are tender and the texture turns luxuriously smooth, buttery, and rich! Try pairing it with my Wine Braised Short Ribs or Guinness Short Ribs for a deeply savory, restaurant-style dinner.
What Is Polenta?
Polenta is a traditional dish made by cooking ground cornmeal in liquid until it becomes thick and creamy. When prepared slowly, the cornmeal grains soften into a smooth, porridge-like consistency that works beautifully as a base for savory meals. This creamy version is especially popular for serving under braised meats, roasted vegetables, or hearty sauces.
Ingredients & Substitutions
- Water: The cooking liquid that helps the cornmeal release its starches for a creamy texture. You can swap half of the water with chicken broth if you want a richer, more savory flavor.
- Kosher Salt: Enhances the natural sweetness of the cornmeal. If you use table salt, I recommend starting with half the amount and adding more to taste.
- Fine Yellow Cornmeal: This is what gives polenta its classic golden color and smooth, tender consistency. I like to use fine-ground cornmeal because it cooks into a creamier texture than coarse varieties.
- Black Pepper: Adds a little warm, savory bite. Freshly ground pepper really shines here.
- Unsalted Butter: Stirring butter in at the end makes the polenta silky and rich. If you only have salted butter, just cut back slightly on the added salt.
- Parmesan Cheese (Optional): Sprinkling freshly grated Parmesan on top gives the dish a nutty, savory finish. I usually add this right before serving so it melts gently over the warm polenta.
FAQs
How Do I Make Polenta Creamy?
The key to creamy polenta is patience. Cook it slowly over low heat and stir every 10 minutes to help the cornmeal release its natural starches. If the polenta starts getting too thick, stir in a little extra water or broth to keep the texture smooth and spoonable.
How Do I Prevent Lumps in Polenta?
Whisk the cornmeal in very slowly while pouring it into boiling water. I like to add it in a thin stream and keep whisking until the mixture starts to thicken. Starting with a wire whisk and then switching to a wooden spoon once it thickens helps keep everything smooth.
What Is the Best Cornmeal for Polenta?
I recommend fine yellow cornmeal for this recipe because it cooks into a silky, tender consistency. Coarser cornmeal can work, but it usually needs longer cooking time and more stirring to reach the same creamy texture.
Can I Make Creamy Polenta Ahead of Time?
Yes, polenta can be made earlier in the day and kept warm over very low heat until serving. If it thickens while sitting, stir in a splash of water or broth while over low heat to bring it back to a creamy, spoonable consistency.
Serving Ideas
- Spoon warm, creamy polenta into shallow bowls and top with braised or slow-cooked meats for a comforting, restaurant-style dinner. It’s especially delicious with rich, saucy dishes like Beef Short Ribs and Gravy.
- Use polenta as a base for flavorful mushroom dishes. Try topping it with Cowboy Mushrooms or Burgundy Mushrooms for a savory, hearty vegetarian option.
- For an easy weeknight meal, serve polenta alongside simple buttered noodles or beef stew with dumplings as the main dish. Add a sprinkle of Parmesan cheese right before eating if you want extra richness.
How to Store & Reheat Creamy Polenta
To Refrigerate: Let the polenta cool slightly, then store it in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm polenta slowly on the stovetop or in the microwave, stirring in a little water or broth to restore its creamy texture. Add a small pat of butter if you want it extra rich when serving. I don’t recommend freezing creamy polenta because it can become grainy after thawing.
Creamy Polenta
Ingredients
- 5 cups water, plus up to 1 cup more if needed
- 1 teaspoon kosher salt, plus more to taste
- 1 cup (122 g) fine yellow cornmeal
- Freshly ground black pepper, to taste
- 6 tablespoons unsalted butter
- Parmesan cheese, grated, optional (for serving)
Instructions
- In a medium heavy-bottomed saucepan over high heat, bring water to a boil. Stir in the kosher salt.
- Slowly pour the cornmeal into the water in a thin stream, whisking constantly with a wire whisk to prevent lumps.
- Once all the cornmeal is added and the mixture begins to thicken slightly, switch to a wooden spoon or heatproof spatula. Reduce the heat to low.
- Continue cooking the polenta over low heat for at least 45 minutes, stirring every 10 minutes. Keep the heat low enough to prevent splattering, but high enough that the polenta gently bubbles.
- If the polenta becomes very thick or difficult to stir, add ½ cup of water and stir to loosen. You can add up to 1 cup additional water total, as needed, to maintain a smooth, creamy texture.
- To test doneness, spoon a little onto a plate and let it cool. Taste it; the grains should be fully cooked and tender, with no raw or gritty texture.
- Season with more kosher salt and freshly ground black pepper to taste.
- Stir in the unsalted butter until fully melted and incorporated. The polenta should now be smooth, rich, and creamy.
- Serve immediately. If desired, sprinkle with grated Parmesan cheese.
- If not serving right away, place the saucepan into a larger pot of barely simmering water or transfer the polenta to a double boiler.
- Cover and keep warm over low heat for up to 1 hour, stirring occasionally.
Did you make this recipe?
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