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

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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.

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Questions

What should Italian Creamy Polenta look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the polenta is thick and no longer gritty when tasted. Step 5: cook until completely melted and incorporated.

Is there a substitute for Parmesan in Italian Creamy Polenta?

The entry for Italian Creamy Polenta calls for 1/2 cup Parmesan cheese, freshly grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Is Italian Creamy Polenta vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter, cut into pieces, 1/2 cup Parmesan cheese, freshly grated and 1/2 cup whole milk, warmed. For fully plant-based entries, see the vegan side collection.

How many calories are in Italian Creamy Polenta?

One serving (the recipe makes 4) is about 220 calories, with 6 g protein, 28 g carbohydrate and 8 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

How long does Italian Creamy Polenta keep?

Refrigerate what is left of Italian Creamy Polenta within two hours and eat it within three days. Reheat gently on the stovetop.

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