Polenta Recipe
Creamy homestyle polenta made from coarse yellow cornmeal, finished with butter and Parmesan for a smooth, savory side dish.
Contains: Milk
Butter and Parmesan contain milk.
WHY IT WORKS
Why This Recipe Works
01
Whisk It In Slowly
Adding the cornmeal in a thin stream while whisking helps it disperse evenly and prevents stubborn lumps.
02
Cook It Gently
A low simmer gives the coarse cornmeal time to soften while regular stirring keeps the bottom from scorching.
03
Finish Off the Heat
Stirring in the butter and Parmesan after cooking keeps their flavor fresh and gives the polenta a smooth, creamy finish.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Bring the water and salt to a boil in a medium heavy-bottomed saucepan over medium-high heat.
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Reduce the heat to maintain a gentle simmer. Whisk constantly while slowly pouring in the polenta in a thin, steady stream so it disperses evenly without forming lumps.
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Cook over low heat for 25 to 30 minutes, whisking or stirring well every few minutes, until the polenta is thick, creamy and tender rather than gritty. If it becomes very stiff before the grains are tender, stir in a small splash of hot water.
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Remove the pan from the heat. Stir in the butter, Parmesan and black pepper until the butter and cheese have melted and the polenta is smooth.
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Let the polenta stand for 2 to 3 minutes. If it has thickened more than you like, whisk in a little hot water until it reaches the consistency you want, then serve.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Polenta is creamiest when freshly made, but it can be cooked ahead and refrigerated for up to 3 days. Reheat it gently with small splashes of water, whisking or stirring until smooth and hot throughout.
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Dietary options
Make This Recipe Work for You
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use coarse-ground yellow cornmeal sold as polenta for the timing and texture in this recipe. Instant or quick-cooking polenta needs a different liquid ratio and much shorter cooking time. Finely grated Parmesan melts into the hot polenta more evenly than coarse shreds.
Useful Substitutions
Pecorino Romano can replace the Parmesan in the same quantity for a sharper, saltier finish; reduce the added salt if needed. Olive oil can replace the butter, although the flavor will be less rich. These substitutions do not make the base recipe dairy-free while Parmesan or Pecorino remains.
INGREDIENT QUALITY
Quality Note
Use coarse-ground yellow cornmeal sold as polenta rather than instant polenta. The slower-cooking grain gives the finished dish a fuller texture, and the timing in this recipe is written for it.
SPEND LESS
Cost-Saving Tip
Compare the unit price of coarse cornmeal or polenta if you use it regularly. A larger bag can reduce the cost per serving; keep the extra tightly sealed in a cool, dry place or freeze it for longer storage.
COOKING TIPS
Tips
Pour Slowly
Add the polenta in a thin stream while whisking. Dumping it in all at once is the easiest way to create dry clumps that are difficult to whisk out.
Keep the Heat Low
Once the polenta is in the pan, keep it at a gentle simmer. High heat makes the bottom more likely to catch before the grains have softened.
Adjust at the End
Polenta thickens quickly as it stands. Whisk in a small amount of hot water just before serving if you want a looser, creamier consistency.
Taste Before Adding Salt
Parmesan adds salt as well as flavor, so taste the finished polenta before adding any extra seasoning at the table.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover polenta promptly, cover and refrigerate it within 2 hours. Use it within 3 to 4 days.
Freezing
Polenta can be frozen in airtight portions for up to about 2 months. The texture may be firmer after thawing, but gentle reheating with added water helps restore creaminess.
Reheat on the Stovetop
Warm the polenta over low heat with a splash of water, whisking or stirring as it loosens. Add more water as needed and heat until steaming hot throughout.
Reheat in the Microwave
Add a small splash of water, cover loosely and microwave in short intervals, stirring between each one, until the polenta is smooth and steaming hot throughout.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Polenta FAQs
Can I use regular cornmeal to make polenta?
Yes, if it is a coarse or medium-ground yellow cornmeal. Very fine cornmeal cooks differently, and instant polenta needs a much shorter cooking time and different liquid ratio.
How do I stop polenta from going lumpy?
Reduce the water to a gentle simmer, then add the polenta in a thin, steady stream while whisking continuously. Once it is evenly dispersed, regular stirring is enough.
Why is my polenta too thick?
Polenta continues to thicken as it sits. Whisk in a small amount of hot water until it returns to the consistency you want.
Can I make polenta ahead of time?
Yes. Refrigerate cooked polenta for up to 3 days, then reheat it gently with small splashes of water, whisking or stirring until it is smooth and hot throughout.
Is this polenta recipe gluten-free?
Yes. The authored recipe uses plain cornmeal and other gluten-free ingredients. If you need to avoid gluten, check the package label of the polenta or cornmeal you buy for the information relevant to that product.
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