Creamy Polenta
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This easy polenta recipe has a rich, buttery flavor and creamy texture. It’s ready in minutes and perfect for any Italian meal.
Polenta is a traditional Italian dish made from cornmeal. It can be served soft and creamy, like a cozy porridge, or chilled and sliced for grilling or frying. Its mild corn flavor makes it the perfect canvas for generous amounts of butter and cheese, and it’s a fantastic base for saucy dishes like chicken cacciatore, braised short ribs, turkey meatballs or ratatouille.
There are two types of polenta: traditional and instant. Traditional polenta is made with coarsely ground cornmeal and takes up to an hour to cook with lots of stirring. Instant polenta, on the other hand, is made from pre-cooked, finely ground cornmeal and comes together in just minutes. While the traditional version has a more rustic texture and deeper corn flavor, I usually go for instant—it still tastes great, and you can’t beat a side dish that’s ready in 10 minutes.
“Love this QUICK, easy and flavorful polenta recipe! The flavor profile is spot on.”
What You’ll Need To Make Creamy Polenta
- Whole milk + Water: The combo of milk and water creates the perfect base for cooking polenta, giving it a creamy texture without being too heavy.
- Instant polenta: Cooks much faster than traditional polenta and is usually found in the international aisle near other Italian foods. You can use regular cornmeal if you can’t find it—just pulse it in a food processor for a finer texture and cook it a bit longer, about 12 to 15 minutes.
- Butter: Adds richness and a creamy texture to the polenta.
- Parmigiano Reggiano: Make sure you’re using authentic Parmigiano Reggiano, not regular “parmesan.” The real thing has a rich, nutty flavor that’s irreplaceable and adds depth to the dish. It’s definitely worth the splurge.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Combine the liquid base. Add the cold milk, cold water, salt, and pepper to a medium pot. (Starting with cold milk and water reduces the chance of any lumps.)
Step 2: Whisk in the polenta. Turn the heat to medium-high and slowly whisk in the polenta. Allow the liquid to come to a boil, which will take 3 to 5 minutes, whisking every minute or so.
Step 3: Simmer. Once the mixture comes to a boil, lower the heat so it gently simmers. Cook uncovered, whisking often, for about 3 minutes, until the polenta is creamy and thick.
Step 4: Add the butter and cheese. Off the heat, add the butter and Parmigiano Reggiano (if using) and stir until the completely melted.
Step 5: Serve. Creamy polenta is best served right away, so spoon into bowls and top with a pat of butter, a drizzle of olive oil, and more cheese, if you like. Enjoy!
If you have any leftover polenta, spread it into an even layer in a small baking dish and refrigerate until firm. Once chilled, slice it into squares or rounds and pan-fry or grill until crispy on the outside and creamy inside. It’s delicious topped with sauce, cheese, or sautéed vegetables—or bake it with cheese and herbs for a cozy, savory casserole.
More Comforting Side Dishes You’ll Love
Creamy Polenta
This creamy polenta is pure comfort food—and the best part? It’s ready in just 10 minutes.
Ingredients
- 3 cups cold whole milk (see note)
- 1 cup cold water
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup instant polenta (see note)
- 4 tablespoons unsalted butter, cut into small cubes, plus more for serving
- ½ cup (2 ounces) finely grated Parmigiano Reggiano, plus more for serving (optional)
Instructions
- Add the cold milk, cold water, salt, and pepper to a medium pot. (Starting with cold milk and water reduces the chance of any lumps.) Turn the heat to medium-high and slowly whisk in the polenta. Allow the liquid to come to a boil, which will take 3 to 5 minutes, whisking every minute or so.
- Once the mixture comes to a boil, reduce the heat to low so it begins to simmer. Cook uncovered, whisking regularly, for about 3 minutes, or until the polenta has become very creamy and thickened.
- Turn off the heat and whisk in the butter and Parmigiano Reggiano (if using) until the butter and cheese have melted completely. Serve immediately with a pat of butter and more cheese, if desired.
- Note: If you don't have whole milk (or don't want to purchase a whole carton), feel free to use 2% or skim milk; simply replace the water in the recipe with more milk.
- Note: If your supermarket does not carry instant polenta, regular cornmeal can be used. Simply blend the cornmeal in a food processor until it is finely ground and increase the cooking time to 12 to 15 minutes, stirring frequently.
Nutrition Information
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- Per serving (4 servings)
- Calories: 360
- Fat: 18 g
- Saturated fat: 11 g
- Carbohydrates: 40 g
- Sugar: 10 g
- Fiber: 2 g
- Protein: 9 g
- Sodium: 667 mg
- Cholesterol: 49 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Great recipe, so quick, very easy, fluffy, creamy and lovely. I made it to use as a base for some baked eggplant, zucchini and tomatoes leftover in the fridge, added sautéed mushrooms and topped with cheese. I’ll be making this polenta regularly
Jenn,
I want to make this polenta next week to go with your cacciatore, but – despite living in a major city – I cannot find instant/quick polenta. I have read that you can whir “regular” polenta in a blender to grind it, and then it will cook more quickly. Does that seem reasonable? Also, why wouldn’t using cornmeal work? Years ago I made your butternut squash polenta (YUM!) and now I wonder if I used cornmeal for that.
Thans for any advice.
Hi Judy, Have you looked in the Italian section of the supermarket? Sometimes you will find it there rather than near the regular cornmeal. If you still can’t find it, blending regular polenta in a blender or food processor to make it finer is a great workaround—it should help it cook faster. Just keep in mind it will still take longer than instant polenta (which is pre-cooked), so be prepared to simmer it a bit longer, adding more liquid as needed. Hope this helps!
Thanks!