Kitchen notes · a little help before you start
Creamy Polenta
A spoonful of creamy polenta has a gentle corn sweetness beneath the savory Parmesan. Butter gives it a soft, generous finish that's especially inviting while it's fresh. It's a simple dish to enjoy slowly, with each spoonful smooth enough to settle back into the bowl.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Whisk gradually
Whisk the cornmeal gradually into the boiling salted water so the mixture starts smooth.
2. Lower the heat
Reduce to medium-low or low once it thickens, keeping the bubbling polenta from splattering heavily.
3. Stir often
Keep stirring as the cornmeal cooks until the polenta is tender and remains creamy.
Get to know the ingredients
Cornmeal
Add the cornmeal to the hot water gradually while whisking constantly as it begins to thicken.
Butter
Use unsalted butter for the finish, then judge the seasoning after it has stirred through.
Parmesan
Grate the Parmesan before stirring it into the cooked polenta so it distributes through the mixture.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Creamy Polenta
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Butter and cheese finish
Stir in the butter and Parmesan, then season with salt and pepper according to taste.
A little more help as you go
A clear doneness cue
Look for the cooked polenta to pull cleanly away from the pot as you stir.
Refrigerate covered
Store leftover polenta airtight or wrapped in foil or plastic wrap in the refrigerator for up to five days.
A few questions you might have
Does the water need salt before the cornmeal?
Yes, bring the water and salt to a boil together before gradually whisking in cornmeal.
Should I keep it at a hard boil?
Lower the heat as it thickens; the polenta should cook gently while you stir it often.
What texture am I aiming for?
The cornmeal should become tender and thickened while the finished polenta is still creamy.
Can broth add more flavor?
Yes, broth and frozen corn are suggested additions if you would like a deeper flavor.
When do I check the final seasoning?
Taste after adding the butter and Parmesan, then add salt and pepper if needed.
Any more cooking tips?
If you’d like something with a bit of a deeper flavor consider adding broth and frozen corn to the recipe. The Polenta will be done once it pulls cleanly away from the pot, so keep stirring till then! Store leftover polenta in an airtight container or wrapped in aluminum foil or plastic wrap in the fridge for up to 5 days.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
