Creamy Polenta Recipe
Make Creamy Polenta Recipe now: silky, cheesy polenta in about 45 minutes. Try this Creamy Polenta Recipe tonight.
Ingredients
- 3 1/2 cups (830 ml) water
- 1 cup (240 ml) whole milk, at room temperature
- 1 1/2 teaspoons fine sea salt, plus more to taste
- 1 cup (170 g) medium-grind yellow cornmeal (polenta), not instant or quick-cooking
- 2 tablespoons (28 g) unsalted butter, at room temperature, plus more for serving
- 1 cup (100 g) freshly grated Parmesan cheese, at room temperature
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4–1/2 cup (60–120 ml) additional hot water or hot whole milk, as needed to adjust consistency
- 2 tablespoons (30 ml) extra-virgin olive oil, for drizzling (optional)
- 2 tablespoons (8 g) finely chopped fresh parsley or chives, for garnish (optional)
- 1/2 cup (50 g) freshly grated Parmesan cheese, for serving (optional)
- 4 ounces (115 g) warm sautéed mushrooms, braised meats, or roasted vegetables, for serving (optional)
Instructions
Step 1: Preheat if holding
If you plan to hold the polenta before serving, preheat the oven to a low 200°F (95°C) so the final pot can rest warm without drying; butter an oven-safe dish and set it aside. This is optional but helpful for timing if you’re preparing other components.
Step 2: Bring liquids to a bare simmer
Combine 3 1/2 cups water, 1 cup room-temperature whole milk and 1 1/2 teaspoons fine sea salt in the medium heavy-bottomed saucepan; stir to dissolve the salt and gently heat until you see only small bubbles around the edges — a bare simmer. Keep the liquid shimmering but not rolling; you want a hot, glossy bath ready to receive the cornmeal.
Step 3: Gradually whisk in the cornmeal
With the heat reduced to low, sprinkle 1 cup medium-grind yellow cornmeal into the saucepan very slowly while whisking in a steady circular motion. Take a couple of minutes to add the cornmeal so the grains disperse evenly and no dry pockets remain. After the initial incorporation the mixture will thicken and look uniformly grainy and wet — still loose but noticeably thicker.
Step 4: Switch to a spoon and coax the texture
Once the cornmeal is integrated, switch from whisk to a wooden spoon or heatproof silicone spatula. Maintain the gentle simmer and begin firm, rhythmic stirring—scraping the bottom and sides—to prevent sticking. The polenta will start to pull slightly away from the pan and form a soft mass on the spoon while still flowing when tilted.
Step 5: Long, low cooking and adjustments
Continue cooking on low for 25–35 minutes, stirring every 1–2 minutes. The texture should evolve from torrent graininess into a creamy, tender porridge with just a trace bite to the grains. If it gets too thick or sputters, stir in small amounts of hot water or hot milk (2–4 tablespoons at a time, up to 1/2 cup total) to keep the mixture luxuriously loose and velvety. Keep the saucepan and wooden spoon as your working set while you coax the texture.
Step 6: Enrich with butter and Parmesan
When the polenta is softly tender and creamy, remove the pan from heat and immediately add 2 tablespoons room-temperature unsalted butter and 1 cup freshly grated Parmesan. Stir vigorously until the butter and cheese melt completely and the surface becomes glossy and silky; the polenta should feel smooth, decadent, and slightly ribbon when stirred.
Step 7: Season and finish the consistency
Season with 1/4 teaspoon freshly ground black pepper and taste carefully for salt. If you prefer it looser, stir in an extra tablespoon or two of hot water or hot milk until it slowly pools on a plate rather than holding a stiff mound. Add a drizzle of extra-virgin olive oil if desired.
Step 8: Plate and garnish
Spoon the hot creamy polenta into warmed shallow bowls or plates, top with a small knob of butter, a light sprinkling of freshly grated Parmesan, and a scattering of finely chopped parsley or chives. Arrange any warm sautéed mushrooms, braised meats, or roasted vegetables on or beside the polenta for a composed serving.
Step 9: Holding and reheating notes
To hold before serving, transfer the polenta to the buttered oven-safe dish, cover tightly with foil, and keep in the 200°F (95°C) oven for 30–40 minutes. Stir in a few tablespoons of hot water or milk just before serving to restore the silky, loose texture.
Notes
- Use medium-grind yellow cornmeal, not instant, for the best texture.
- Stir regularly and keep a gentle simmer to avoid scorching.
- Use freshly grated Parmesan for the creamiest finish.
- Reheat with hot water or milk to revive the silky texture.