Italian Creamy Polenta

Name: Italian Creamy Polenta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup coarse cornmeal (polenta); 4 cups water; 1 tsp salt; 2 tbsp unsalted butter, cut into pieces; 1/2 cup Parmesan cheese, freshly grated; 1/4 tsp black pepper, freshly ground; 1/2 cup whole milk, warmed; 1 tbsp extra virgin olive oil, for serving; 1 tbsp fresh herbs (thyme, rosemary, or sage), chopped

Silky smooth and creamy Italian polenta enriched with butter and Parmesan cheese. This versatile side dish provides the perfect base for ragùs, stews, or roasted vegetables.

35 minEasyServes 4220 cal/serving

ItalianSideStovetopVegetarianNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

1 cup coarse cornmeal (polenta)
4 cups water
1 tsp salt
2 tbsp unsalted butter, cut into pieces
1/2 cup Parmesan cheese, freshly grated
1/4 tsp black pepper, freshly ground
1/2 cup whole milk, warmed
1 tbsp extra virgin olive oil, for serving
1 tbsp fresh herbs (thyme, rosemary, or sage), chopped

Instructions

1

In a large, heavy-bottomed pot, bring 4 cups water to a rolling boil. Add 1 tsp salt to the water.
2

While whisking constantly, slowly pour 1 cup coarse cornmeal (polenta) into the boiling water in a thin stream. This gradual addition prevents lumps from forming.
3

Reduce the heat to low, and continue cooking the polenta, stirring frequently with a wooden spoon to prevent sticking. As the mixture thickens, stir more frequently.
4

Cook for about 25-30 minutes until the polenta is thick and no longer gritty when tasted. The exact cooking time will depend on the coarseness of your cornmeal.
5

Remove from heat and add 2 tbsp cut into pieces unsalted butter, stirring until completely melted and incorporated.
6

Gradually stir in 1/2 cup warmed whole milk, adding just enough to achieve your desired consistency.
7

Add 1/2 cup freshly grated Parmesan cheese and stir until melted. Season with 1/4 tsp freshly ground black pepper to taste.
8

Transfer to a serving dish, drizzle with 1 tbsp for serving extra virgin olive oil, and sprinkle with 1 tbsp chopped fresh herbs (thyme, rosemary, or sage).
9

Serve immediately while hot and creamy. If the polenta sits and firms up, you can restore its creaminess by adding a little more warm milk or butter and stirring vigorously.

Questions

Can I make Italian Creamy Polenta dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, cut into pieces, 1/2 cup Parmesan cheese, freshly grated, 1/2 cup whole milk, warmed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor); the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Italian Creamy Polenta keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Italian Creamy Polenta?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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