Creamy Polenta

Rich, creamy polenta with Parmesan and butter. Perfect as a base for braised meats, stews, or as a side dish.

IngredientsClear All

• 1 cup corn meal (finer ground is better)
• 3 cups chicken stock
• 2 cups milk
• 1 tbsp salt (to taste)
• 1/4 cup shredded Parmesan
• 2 tbsp butter

Instructions

1. Bring liquid to simmer: In a really large pot, bring chicken stock, milk, and salt to a simmer. Be careful - milk really foams up and can boil over. Use a larger pot than you think you need to help avoid this.

2. Add cornmeal: Once simmering, pour the cornmeal in slowly while stirring constantly with a whisk. Continue whisking until fully combined.

3. Cook: Cover and cook for 30 minutes, stirring frequently to prevent sticking and lumps. The polenta should become thick and creamy.

4. Finish: Add the Parmesan cheese and butter. Stir until fully combined and melted.

5. Serve: Serve immediately while hot and creamy.

Notes

The key to good polenta:

• Use a really large pot - milk foams up dramatically and will boil over if the pot is too small
• Stir frequently during cooking to prevent lumps and sticking
• Add the cornmeal slowly while whisking to avoid lumps
• Finer ground cornmeal makes smoother, creamier polenta

Liquid options:

• All chicken stock for savory dishes
• All milk for extra creamy polenta
• Half stock, half water works too
• Vegetable stock for vegetarian version

Serving suggestions:

• Base for Italian pot roast or braised short ribs
• Side for chicken cacciatore or osso buco
• Top with sautéed mushrooms or roasted vegetables
• Serve with grilled sausages

Make-ahead:

• Polenta firms up as it cools
• To reheat: add liquid (stock or milk) and stir over low heat until creamy again
• Can be spread in a pan, cooled, cut into squares, and pan-fried

Variations:

• Use mascarpone instead of butter for extra richness
• Add roasted garlic for flavor
• Stir in fresh herbs (basil, parsley, thyme)
• Use Gruyère or fontina instead of Parmesan
• Add cream cheese for ultra-creamy polenta

Storage:

• Refrigerate leftovers for up to 4 days
• Reheat with added liquid to restore creaminess

Source

Adapted from Italian Pot Roast recipe (family recipe)