Italian Polenta Dish
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Italian Polenta Dish
This creamy polenta recipe is the ultimate Italian comfort food made from scratch with coarse-ground cornmeal, rich butter, and sharp Parmesan. It’s ready in 35 minutes, requires simple ingredients, and creates the perfect velvety base for your favorite toppings or a standalone side dish.
Sitting at a small trattoria in Tuscany, I first understood polenta’s magic – how humble cornmeal transforms into luxurious creaminess with patience and care. That memory inspires my approach to this Italian polenta recipe, which I now make weekly for family dinners. It pairs beautifully with rustic stews like my creamy lamb curry or a simple roasted cauliflower soup. This homemade polenta has become our go-to comfort food, especially during colder months when we crave something warm and satisfying.
What Makes This Creamy Polenta Special
- Made From Scratch Flavor: Toasted cornmeal notes shine through the rich dairy for authentic taste.
- Quick & Easy: Ready in 35 minutes with just a few pantry staples and one pot.
- Endlessly Versatile: Serves as perfect base for both meat and vegetable dishes alike.
- Crowd-Pleasing Texture: Achieves that dreamy, smooth consistency that everyone loves.
What You’ll Need for Perfect Creamy Polenta
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Coarse-ground polenta: Provides the ideal texture and authentic corn flavor.
- Fine sea salt: Enhances all the other ingredients without overpowering.
- Whole milk: Creates that signature creamy richness in the final dish.
- Unsalted butter: Adds luxurious mouthfeel and helps achieve smooth consistency.
- Freshly grated Parmesan cheese: Contributes salty, umami depth and helps thicken.
- Freshly ground black pepper: Adds subtle warmth and balances the richness.
Creamy Polenta
Perfectly smooth and cheesy, this Italian staple cooks in 30 minutes with simple ingredients.
Equipment
- saucepan
- whisk
- wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 4 cups water
- 1 cup coarse-ground polenta
- 1 tsp fine sea salt
- 1/2 cup whole milk
- 4 tbsp unsalted butter cut into small pieces
- 1/2 cup freshly grated Parmesan cheese
- freshly ground black pepper to taste
Instructions
- In a medium-sized, heavy-bottomed saucepan, bring 4 cups of water to a rolling boil over high heat.
- Reduce the heat to low to achieve a gentle simmer and slowly whisk in 1 cup of polenta in a thin, steady stream to prevent lumps from forming.
- Add 1 teaspoon of salt and cook the polenta, stirring frequently with a wooden spoon for 25 to 30 minutes, until the grains are tender and the mixture has thickened significantly.
- Pour in 1/2 cup of whole milk and stir continuously for 2 to 3 minutes until the milk is fully incorporated and the polenta is creamy.
- Remove the saucepan from the heat and stir in 4 tablespoons of butter and 1/2 cup of grated Parmesan cheese until the butter has melted and the cheese is completely blended in. Season with black pepper to taste and serve immediately.
Notes
Use coarse-ground polenta for the best texture. Stir frequently to prevent lumps.
Creative Ways to Customize Your Polenta
- Extra Cheesy Version: Stir in grated fontina or gorgonzola along with the Parmesan.
- Herb-Infused Polenta: Add fresh rosemary or thyme during the cooking process.
- Creamier Texture: Substitute half the water with additional whole milk or cream.
My Pro Tips for Perfect Polenta
- Slow Whisking: Add polenta in a thin stream while whisking constantly to prevent lumps.
- Low and Slow Cooking: Maintain a gentle simmer and stir frequently for even cooking.
- Freshly Grated Cheese: Always grate your own Parmesan for better melting and flavor.
- Immediate Serving: Polenta thickens as it cools, so serve it right away for best texture.
How to Store and Reheat Your Polenta
- Store: Transfer cooled polenta to an airtight container and refrigerate for up to 4 days.
- Freeze: Portion into freezer-safe containers, leaving headspace, and freeze for up to 3 months.
- Reheat: Warm gently in a saucepan over low heat, adding milk or water to restore creaminess.
- Make-Ahead Tip: Prepare through step 3, then refrigerate and finish with dairy before serving.
Frequently Asked Questions
What is the ratio of water to polenta?
The standard ratio is 4 cups liquid to 1 cup polenta. I find this creates the perfect creamy consistency without being too thick or thin. You can adjust slightly based on your texture preference.
How do you keep polenta creamy?
Constant stirring and adding dairy at the end keeps polenta creamy. The butter and cheese emulsion creates that luxurious texture. Serve immediately before it has time to set up too much.
Can I make polenta ahead of time?
Yes, you can prepare the basic polenta ahead and reheat with additional liquid. I often make it through the water stage, then refrigerate and finish with milk and cheese just before serving.
What’s the difference between polenta and cornmeal?
Polenta refers to both the dish and the coarse-ground cornmeal used to make it. Regular cornmeal is finer and won’t give you the same creamy yet textured result that proper polenta provides.
More Creamy Comfort Recipes to Try
Why This Creamy Polenta Recipe Wins
With its velvety texture and rich Parmesan flavor, this easy polenta transforms simple ingredients into extraordinary comfort food. It’s versatile enough for weeknight dinners yet impressive for company, making it a recipe you’ll return to again and again. I hope it becomes a staple in your kitchen just as it has in mine.
