Creamy Polenta

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
Learn about The Spruce Eats' Editorial Process
Updated on 04/26/22
Creamy Polenta and Reheating Tips

The Spruce / Elizabeth Briskin
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
311 Calories
15g Fat
36g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 311
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 43%
Cholesterol 40mg 13%
Sodium 571mg 25%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 9g
Vitamin C 0mg 1%
Calcium 210mg 16%
Iron 1mg 8%
Potassium 248mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Polenta is a simple Italian dish of cooked cornmeal, somewhat similar to Southern-style grits. It can be prepared in various consistencies and is a tasty accompaniment to hearty dishes like beef stew and short ribs. Polenta is also delicious enjoyed on its own as a breakfast cereal. 

The creamy cornmeal mixture is easy to prepare and cooks quickly; if you prefer a thicker consistency, cook the polenta a bit longer. Adding some grated cheese brings extra flavor to this traditional dish. And any leftovers, which should be stored in the refrigerator, can be reheated in a variety of ways.

Ingredients

  • 2 cups coarsely ground yellow cornmeal

  • 4 cups water, divided

  • 1 1/2 teaspoons kosher salt, or to taste

  • 2 cups milk

  • 4 tablespoons butter

  • 1/2 cup grated cheddar cheese

  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Creamy Polenta ingredients

    The Spruce / Elizabeth Briskin

  2. Place the cornmeal in a heavy stockpot.

    Place the cornmeal in a heavy stockpot

    The Spruce / Elizabeth Briskin

  3. Gradually add 2 cups of the water and the salt to the cornmeal, whisking the mixture as you add the water, until the cornmeal and water are well combined and free of any lumps.

    Gradually add water and the salt to the cornmeal

    The Spruce / Elizabeth Briskin

  4. Bring the remaining 2 cups of water to a boil in a small pot.

    Boiling water in a pot

    The Spruce / Elizabeth Briskin

  5. Add the boiling water gradually to the cornmeal mixture while whisking.

    Add the boiling water gradually to the cornmeal mixture

    The Spruce / Elizabeth Briskin

  6. Cook the cornmeal mixture over medium-low heat, stirring constantly, for 3 to 4 minutes, until the mixture reaches a gentle simmer.

    Whisk polenta in the pot

    The Spruce / Elizabeth Briskin

  7. Add the milk and butter and continue to cook over low heat, whisking, for 10 minutes longer.

    Add the milk and butter to the polenta

    The Spruce / Elizabeth Briskin

  8. Taste the polenta for seasoning and add more salt if needed.

    Taste the polenta for seasoning

    The Spruce / Elizabeth Briskin

  9. Add more liquid (milk, cream, or water) if the mixture seems too thick. If the mixture is too thin, cook the polenta a bit longer—watching carefully and stirring constantly to prevent sticking—until a desired consistency is reached. The mixture should be thick but will thicken even more as it cools.

    Add more liquid to the polenta

    The Spruce / Elizabeth Briskin

  10. Remove from the heat and stir in the cheddar and Parmesan until they are melted and incorporated.

    Remove polenta from the heat and whisk in the cheddar and Parmesan

    The Spruce / Elizabeth Briskin

  11. Serve the polenta warm with extra grated Parmesan cheese on the side.

    Creamy Polenta and Reheating Tips

    The Spruce / Elizabeth Briskin

How to Reheat Polenta

To reheat polenta back to a creamy consistency, heat it gently on the stovetop or in the microwave, adding a bit of water or milk as needed until it reaches the desired texture.


Leftover Serving Tips

A great way to enjoy leftover polenta is to first spread the cooked polenta in a baking pan or baking sheet and chill. Then cut into squares or circles or any other shape. Sauté in butter for an excellent breakfast or side dish, or crisp them in a skillet—they will be very much like little arepas—and then top them with something tasty, like ají de gallina (poached chicken in a spicy and creamy nut-based sauce) or avocado salsa, for example, to make a nice little appetizer.