Creamy Polenta
Ingredients
To Make Creamy Polenta with Medium to Coarse Polenta or Yellow Cornmeal
- 4 cups chicken broth/stock or vegetable broth/stock, see notes
- 1 cup whole milk, see notes
- 1 cup (5 ounces- 140 g) medium or coarse ground polenta or yellow cornmeal , see notes
- ½ cup butter, 1 stick, cut up into smaller pieces
- 1 cup grated Parmesan cheese, about 2 oz
- Sea salt and ground black pepper to taste
To Make Creamy Polenta with Quick Cooking or Instant Polenta
- 3 cups chicken broth/stock or vegetable broth/stock or a combination of broth and milk
- 1 cup instant polenta
- 1/2 cup butter
- 1 cup grated Parmesan cheese, about 2 oz
- Sea salt and ground black pepper to taste
For Serving (optional)
- Additional Parmesan Cheese
Instructions
When Using Medium to Coarse Ground Polenta or Yellow Cornmeal
- In a saucepan (about 3 Qt) over medium-high heat, bring the broth and milk to a boil. Gradually and slowly stir in the polenta or yellow cornmeal. I use a whisk and stir constantly while adding the polenta to prevent lumps forming.
- Cook, stirring frequently until the polenta thickens and starts to bubble up and spit. Immediately, lower the heat (if you have an electric stove, you may need to remove the pot from the burner for about 40 seconds as the heat lowers gradually and slowly).
- Continue cooking and stirring frequently with a wooden spoon or spatula scraping the bottom of the pot to prevent the polenta from scorching. Simmer for about 40 to 45 minutes or until the polenta is thick, tender and pulls away from the sides of the pan when stirring.
- Add the butter and Parmesan cheese and stir until well combined. Season to taste and serve immediately.
- If the polenta thickens too much, becomes firm or sets, whisk in additional broth or milk. For a richer consistency, you can add a big splash of half and half or heavy cream and extra butter.
When Using Instant Polenta
- In a saucepan (about 3 Qt) over medium-high heat, bring the broth (or broth+milk) to a boil. Gradually and slowly stir in the polenta.I use a whisk and stir constantly while adding the polenta to prevent lumps forming.
- Cook, stirring frequently until the polenta thickens and starts to bubble up and spit. Immediately, lower the heat and simmer stirring constantly
- Simmer, stirring constantly, scraping the bottom of the pot to prevent the polenta from scorching for about 5 minutes or until the polenta is thick and tender.
- Add the butter and the Parmesan cheese and stir to combine. Season to taste and serve immediately.
Notes
- What Kind of Polenta To Use? I provide 2 recipe options, one is made with medium or coarse (stone-ground) polenta or cornmeal. The second option uses quick cooking or instant polenta.
- Polenta to Water Ratio: Traditionally, when using stone-ground polenta or cornmeal the ratio is 1 part polenta to 4 parts liquid however, this recipe includes a cup of Parmesan cheese (about 2 ounces), for this reason, we have increased the ratio to 1 part polenta to 5 parts liquid. This results in creamy (not runny) polenta that it's perfectly cooked through.
- Instant Polenta to Water Ratio: Most instant polenta uses a ratio of 1 part polenta to 3 parts liquid. I recommend reading the instructions from the package to determine the best outcome. If the polenta seems too thick after adding the cheese, you can add additional liquid.
- Liquid: Although polenta can be cooked with water, I prefer building flavor by using a combination of broth and milk. You can use all broth (chicken or vegetable) if preferred and skip the milk. For a richer taste, use whole milk. 2%milk can also be used. Any plant-based milk can also be used (I prefer oat milk for extra creaminess).
- Make Polenta Extra Rich and Creamy: Add ¼ cup of heavy cream after adding the butter for a luxuriously rich polenta.
- Tools: I like using a whisk to stir the polenta until the mixture starts to thicken then, I find a wooden spoon or spatula work best.
- Skip the Butter: Use 2 tablespoons of olive oil instead of butter.
- Plant-Based Polenta: Use vegetable broth, oat milk and olive oil. Skip the cheese.
- Flavor Boost: Add a teaspoon of vegetable or chicken bouillon to the liquid before bringing it to a boil.
- It Thickens as it Sits: Polenta gets thick as it sits (like polenta fries and polenta in a tube!!). This happens fast and is completely normal. You can add more broth to loosen it up.
Nutrition
Calories: 332 kcal, Carbohydrates: 26 g, Protein: 10 g, Fat: 21 g, Saturated Fat: 13 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 57 mg, Sodium: 1031 mg, Potassium: 117 mg, Fiber: 0.4 g, Sugar: 4 g, Vitamin A: 1059 IU, Calcium: 252 mg, Iron: 0.4 mg
