Creamy Polenta

Look Ma, No Lumps!

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 06/28/23
Tested by
Patty Lee
Patty Lee
Tested by Patty Lee
Patty was a Senior Food Editor for The Spruce Eats, where she oversaw recipe developers and food writers in creating delicious recipes and helpful cooking guides.
Learn about The Spruce Eats' Editorial Process
Creamy Polenta and Reheating Tips

The Spruce / Elizabeth Briskin

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 to 6 servings

These days, nearly everything has a faster, store-bought equivalent. And while there are times when a quick and efficient version—one that you can microwave or reheat in the oven—is the key to getting dinner on the table, other days call for putting in some time and, in the case, of polenta, some patience and arm work.

What Is Polenta?

Polenta is a simple, Northern Italian dish of cooked cornmeal that's 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. 

Though there are products specifically labeled "polenta," you can make this dish with any stone-ground coarse cornmeal, such as the bags you get for making cornbread. Supermarkets also sell instant polenta, which is precooked, but they're no match for this from-scratch version.

Tips for Making the Creamiest, Smoothest Polenta

  • This creamy cornmeal mixture is easy to prepare and cooks quickly, but it's a dish that requires constant attention. You'll need to whisk the cornmeal as it cooks to ensure the smoothest texture possible.
  • Another key to preventing a lumpy polenta? Pouring the liquids into the cornmeal in a slow, gradual stream.
  • 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.
  • The cheese will add a bit of saltiness to the polenta. You can season with additional salt, but you may want to go light on it if you plan on serving the polenta with a dish that has a lot of umami flavor.

What to Serve With Polenta

Creamy, buttery polenta is delicious with many foods, but especially paired with rich, saucy dishes. Try one of these recipes the next time you whisk up a pot of polenta:

What to Do With Leftover Polenta

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

"There's no way around it—this recipe is an arm workout. But the texture of this polenta is worth the constant whisking. I typically buy instant polenta for convenience, but those are nowhere as good as this homemade version, which is buttery and smooth. I followed recipe instructions for pouring in the water and milk slowly and whisking as the cornmeal cooked and mine came out beautifully. It was perfect with a batch of Instant Pot short ribs."—Patty Lee

Creamy Polenta Tester Photo
A Note From Our Recipe Tester

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

    Boiling water in a pot

    The Spruce / Elizabeth Briskin

  3. Place the cornmeal in a heavy stockpot.

    Place the cornmeal in a heavy stockpot

    The Spruce / Elizabeth Briskin

  4. Gradually add 2 cups of the remaining 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

  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.


Nutrition Facts (per serving)
311 Calories
15g Fat
36g Carbs
9g Protein
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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.)