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This creamy polenta recipe is rich, buttery, and ready in just 10 minutes. The key is instant polenta, which cooks up smooth and creamy without all the stirring.
Polenta is a traditional Italian dish made from cornmeal, usually served soft and creamy. Most traditional polenta recipes take a fair amount of time and stirring, which is why I’m a big fan of instant polenta. It cooks in just a few minutes, and with milk, butter, and Parmesan, it’s every bit as comforting and delicious.
I especially love serving polenta with dishes that have plenty of sauce, like chicken cacciatore or braised short ribs. It’s a nice change from mashed potatoes or rice, and it soaks up all those wonderful juices.
“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: Using both gives the polenta a creamy texture without making it too heavy. You can also use 2% or skim milk; just replace the water with additional milk.
- Instant polenta: Look for a package labeled instant or quick-cooking polenta, typically in the Italian foods aisle. Regular polenta takes much longer to cook, so be sure to check the label.
- Butter: Adds richness and a creamy texture to the polenta.
- Parmigiano Reggiano: Optional, but it adds wonderful nutty, savory flavor. Make sure you’re using authentic Parmigiano Reggiano, not domestic “parmesan.” Pecorino Romano can be used as well.
- Jump to the printable recipe for precise measurements
How To Make Creamy Polenta
Start with cold liquid and add polenta: Combine the milk, water, and seasonings in a saucepan, then gradually whisk in the polenta. Starting cold and adding it slowly helps prevent lumps.
Cook until creamy: Bring the mixture to a boil, then lower the heat and continue cooking, whisking frequently. The polenta will thicken noticeably as it cooks.
Add butter and cheese: Off the heat, stir in the butter and Parmesan, if using, until smooth.
Serve: The finished polenta should be smooth, creamy, and spoonable. Serve right away, as it will continue to thicken as it sits.
Creamy Polenta (Ready in 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 oz) 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.
Notes
- 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.
- 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
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.
See more recipes:
What To Do with leftover Polenta
If you have 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.
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This is te best polenta I’ve ever made. The addition of the cheese (and butter) made it super creamy and flavorful. It was perfect with the Chicken Cacciatore!
This polenta is actually fluffy! Great recipe! I grew up on polenta, my Northern Italian grandmother made it the old traditional way – stood and stirred over an hour until it was stiff. Then turned the pot upside down onto a cutting board, and slid a string underneath to cut it in squares. My dad’s was great, used chicken broth and multiple cheeses. But — this was better! So light, delicious, from the milk and whisking. Pouring the grain into cold water did the trick for no lumps. I did a nod to my dad’s version and added generous amounts of both shredded cheddar and parmesan. Thanks, Jenn!
Table salt or kosher salt ??
Hi Naomi, When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe.
Yes. It’s great, nice recipe, but I’ve often switched out “polenta” for “grits.” Yankees can’t seem to tell the difference. Indeed, not much difference. Depends on cooking technique, I suppose. I’m perfectly happy using “grits” instead of “polenta.” Either way, I always love your recipes! They’ve never failed me yet! Made people think I’m a wonderful cook—not so much—but I can read very well! Ha!
absolutely delicious. using milk is a game changer. cut the recipe in half for the two of us and served with creamy tuscan chicken
Hi Jenn:
I’d asked you for a recipe for polenta, aside from your delicious squash-polenta recipe, awhile ago – and here it is! I’d just always had trouble making such a seemingly simple dish. And now, no longer. Thank you.
Wendy
Hi, I know this is a quick recipe, but I’d like to make it for a dinner party. Could I make this ahead of time and then reheat with maybe a little more liquid before serving? Thank you so much, love your recipes!
Hi Erin, Unfortunately polenta does not reheat well—sorry!
No, polenta solidifies as it cools, and rather quickly. You can, however, store leftovers in a square container, slice and fry in olive oil. Sprinkle with cheese and dip in marinara.
Interesting. I have to say if I were making polenta for a dinner party, I would definitely make it fresh right before serving. However, I reheat polenta all the time. Mash it with a fork, add a little water, and heat it in the microwave, removing to stir about every minute or so. Great with a fried egg on top for breakfast!
Jenn,
Your recipes are excellent! Thank you for being clear and thorough…the food always tastes great!
~stephanie
💜
Hello Jenn,
Love this QUICK, easy and flavorful polenta recipe! The flavor profile is spot on. Thanks for another amazing recipe Jenn!
Great recipe and turned out perfectly creamy without lumps:) super easy too, my 10yo was able to make it. Thank you Jen
Is semolina the same as polenta/cornmeal? I have semolina to make galaktoburiko, a Greek custard pastry. Can I use it to make polenta?
Hi Corrine, Semolina and polenta are two different things; semolina is made with wheat and polenta is made from corn. I’d stick with the polenta for this.