Creamy Polenta

What Is Polenta?

Porridge and pulses have been a staple meal for millennia. Any coarsely ground grain has been the main ingredient throughout history, but in more recent ancient times, it has been dent corn (a less-sweet, starchier corn than sweet corn). The Southern US has grits, and the Italians (and Argentines) have polenta.

Leftover polenta is fantastic because it becomes solid, and you can slice and fry it. And the versatility never ends. Turn it into a casserole, grill it, mix it with flour and roll it into balls for a delicious fried snack, and use it for a gluten-free pizza crust.

How to Make Creamy Polenta

1. Melt 2 tablespoons of butter in a medium saucepan over medium heat, then add garlic and thyme. Stir for about 30 seconds or until fragrant. (Photo 1)
2. Pour in the chicken stock, bay leaf, milk, and salt, and bring it to a boil. (Photo 2)
3. Add the polenta in a steady stream, whisking constantly to prevent lumps. Reduce the heat to low and cover. Stir vigorously every 10 minutes or so, be sure to scrape the sides, bottom, and corners of the saucepan as you stir. (Photo 3)
4. Cook polenta until it thickens and is tender and creamy, about 25 minutes (add 5 minutes for extra creamy polenta).
5. Stir in the cheeses and remaining butter, continue stirring until they melt and the polenta becomes creamy. (Photo 4)
6. Adjust seasoning to taste. Remove from heat and transfer to a serving bowl, and garnish with grated cheese, butter, and pepper flakes. Serve hot.

Recipe Tips and Notes

• Swap the chicken stock with water or vegetable broth for a vegetarian version.
• Stir frequently to keep it creamy.
• Parsley, thyme, oregano, chives, and sage offer more flavor if desired. 
• Toss cooked shrimp, chopped bacon, or ham for extra protein. 
• Transfer leftovers to a loaf pan and leave it in the fridge to solidify overnight. The next day, you can slice and grill or toast them on the stovetop for breakfast.

Leftover Makeovers

For creamy polenta, serve it fresh off the stove. As it cools, it will become solid. Pour it into a loaf pan or baking dish (whatever you have), cover it, and chill it for up to 2 days.

• Slice it into serving-sized slices, season it with Italian herbs, jerk seasoning, Creole seasoning, etc., and fry them in butter, flipping occasionally, until golden brown.
• Cut circles out with a biscuit cutter, dip them in a beaten egg, then dredge them in herbed flour, and fry in butter until golden brown. Top them like you would nachos or tostadas.
• If you pour the creamy polenta before it cools into a greased pizza pan, you can sauce it, top it, bake it until the cheese melts, and enjoy.
• Brush the slices with melted butter, sprinkle with seasonings and a little salt, and grill them alongside your favorite steak.

What to Serve With Polenta

Polenta is the perfect side for osso bucco and Florentine chicken, along with roasted broccoli florets or Brussels sprouts. It makes a tasty replacement for the mashed potatoes in shepherd’s pie. A batch of zeppole for dessert completes the package.

More Comfort Food Italian Recipes to Explore

• Pesto Pasta
• Chicken Madeira
• Baked Ziti
• Easy Lasagna
• Shrimp Risotto

Watch How to Make It

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