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Ready in just 45 minutes, this easy, smooth and Creamy Polenta recipe is a classic comfort food loaded with savory, cheesy flavor. It's the perfect creamy porridge to serve as a side dish or for breakfast!
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Creamy Polenta
Growing up, polenta was a frequent side dish in my household. My childhood was spent in Portugal, and even at a picky age, it was one of my favorite foods. (Especially as milho frito - or fried polenta! But what kid doesn't love everything fried?)
The smooth and silky texture, combined with savory cheese and rich broth, always brought a smile to my face. When I had a family of my own, I made sure they all developed the same love for creamy, cheesy polenta as I did!
You just can't beat creamy polenta. It's the perfect bowl of comfort food, whether you're serving it as a side dish for a hearty Sunday supper like short ribs or breakfast with toast and bacon.
Best of all, cooking polenta is easy. With just 6 ingredients you most likely already have on hand, this decadent and easy polenta recipe will quickly become a favorite of yours - and your whole family!
It is the second most requested side dish next to my creamy mashed potatoes!
What is Polenta?
Polenta refers to both the ingredients used to make polenta (a dough made from cornmeal), and the cooked dish itself, which is a thick and creamy porridge recipe originating in northern Italy.
When cooked, polenta has a texture and consistency similar to grits or porridge. It's perfect for serving as a side dish with your favorite Sunday suppers or even as a breakfast topped with bacon, fruit, syrup, and more.
Polenta Ingredients
- Stone-ground polenta (or a finer grind cornmeal - both work! Fine grounds will just change the texture.)
- Chicken broth
- Whole milk
- Butter
- Parmesan cheese
- Salt and pepper
How to Make Creamy Polenta
- Optional: Add the dry polenta to a blender and pulse until it's less coarse. This will give the polenta an extra creamy texture and help it cook more quickly. It's not necessary, but if you don't blend it it will take longer to cook.
- Add the chicken broth and milk to a large saucepan and bring it to a simmer over medium heat.
- Add the polenta cornmeal grounds, then let simmer for 25-35 minutes. Make sure it doesn't come to a boil. Lightly whisk (or stir with a wooden spoon) every few minutes. Note: If you ground the polenta, or are using instant polenta, it may only take 5-10 minutes to cook.
- Add the butter and Parmesan, stirring continuously to fully melt the cheese and avoid lumps.
- Season with salt and pepper to taste, then serve while hot!
Is Polenta the Same as Cornmeal?
In short: yes! It will just change the texture. If you're in a pinch, you can always substitute a finer grind cornmeal for stone-ground polenta. The difference between regular cornmeal and stone-ground polenta is just in how finely ground the corn is. Cornmeal is ground quite finely, while polenta tends to be coarse, resulting in a different texture.
Cheesy Polenta Tips
- Sift through the polenta after blending it. This will let you break up any clumps before adding it to the pot.
- Make sure the polenta does not reach a boil. If it does, lower the heat so it reduces to a simmer.
- Make sure to mix the polenta well as you add it to the pot to make sure no clumps form! You can even sift it in if the ground is fine enough.
- You can use chicken stock instead of broth depending on what you have on hand.
- The cooking time for this recipe depends on how finely ground the polenta is. If you blend it beforehand, cook it for 25 minutes or less- you'll know it's done when it's thick and creamy. If you don't blend it, cook for 35-40 minutes.
- Serve polenta hot! It'll get very thick as it cools. To warm it up, heat it in a saucepan or in the microwave with extra milk to stir in.
- Although I used only Parmesan in this recipe, you can also use pecorino romano or a mix of both cheeses.
Can I use instant polenta?
Yes, you can! If you choose to blend the polenta beforehand, you're essentially making it into instant polenta. The only difference in instant polenta from a larger grind is how coarse it is. A finer grain means it cooks more quickly, so it may take as little as 5 minutes to reach the proper consistency.
Polenta Ratio
The key to perfect polenta is all in the polenta-to-liquid ratio. What ratio you choose depends on how you like your polenta, just like with oatmeal. More liquid means a creamier result, while less liquid makes thicker polenta.
Typically, the ratio for polenta is 1 part cornmeal to 4 parts liquid. You will note this recipe uses more liquid; this is to ensure a creamier, silkier result!
Storing Leftover Polenta
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, add to a microwave or a saucepan over low heat with additional milk to bring it back to the proper consistency.
Creamy Polenta Recipe FAQs
Grits and polenta are very similar, but differ in the specifics of the corn type! Grits can be made from different types of corn, including yellow corn, white corn, and hominy. Polenta tends to be made from yellow or flint corn. For most recipes the two are interchangeable, but for creamy recipes, you want polenta!
Polenta gets creamy when you add elements such as milk, cheese, butter, and enough liquid. It's also very important to make sure the polenta doesn't have any clumps, and that it's ground nice and fine!
There are many varieties of polenta recipes from different cultures, but generally, cooked polenta is made from polenta (a ground cornmeal), plus broth and milk, butter, seasonings, and cheese.
What to Eat with Polenta
- Sous Vide Salmon: Any way of cooking salmon will be delicious with polenta, but my sous vide recipe will make perfect, tender salmon every time!
- Sauteed Spinach: Top your creamy polenta with sauteed spinach for a delicious way to eat your greens!
- Sauteed Mushrooms and Onions: Another delicious topping for creamy polenta!
- Air Fryer Turkey Breast: The rosemary seasoning in this recipe is the perfect pairing with creamy, cheesy polenta!
- Slow Cooker Smothered Pork Chops: The gravy in this pork chops dish makes this an irresistible combo!
- Or my very favorite for serving with polenta, Lemon Butter Chicken!
- You can also simply top polenta with a tomato sauce like marinara, plus vegetables like roast zucchini or broccoli. Give it a try!
If you enjoyed the recipe, leave a comment and a rating below!
Creamy Polenta Recipe
Equipment
- Blender optional
Ingredients
- 1 cup Polenta - stone-ground
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 stick Butter
- 1 cup Parmesan cheese - grated
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Optional: Add the dry polenta to a blender and pulse until it's less coarse. This will give the polenta an extra creamy texture and help it cook nice and fast.
- Add the chicken broth and milk to a large saucepan and bring it to a simmer over medium heat.4 cups Chicken broth,2 cups Whole milk
- Add the polenta, then let simmer for 30-40 minutes, lightly stirring every few minutes. Note: If you ground the polenta, or are using instant polenta, it may only take 5-10 minutes to cook.1 cup Polenta
- Add the butter and parmesan, stirring continuously.1 stick Butter,1 cup Parmesan cheese
- Season with salt and pepper, then serve while hot!½ teaspoon Salt,½ teaspoon Pepper
Notes
- Sift through the polenta after blending it. This will let you break up any clumps before adding it to the pot.
- Make sure to mix the polenta well as you add it to the pot to make sure no clumps form! You can even sift it in if the ground is fine enough.
- The cooking time for this recipe depends on how finely ground the polenta is. If you blend it beforehand, cook it for 25 minutes or less- you'll know it's done when it's thick and creamy. If you don't blend it, cook for 35-40 minutes.
- Serve polenta hot! It'll get very thick as it cools. To warm it up, heat it in a saucepan or in the microwave with extra milk to stir in.
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