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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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Great recipe, they came out truly amazing! I absolutely love it and it was so easy to make.
Hi there!
My family loves this recipe 🙂
Do you haven any tips for frying the leftover polenta?
Every time I try to fry it (olive oil, nonstick pan) it gets a nice brown crust but kinda oozes into a pancake.
I even tried putting the slices in the freezer briefly without success.
Glad you like it! This polenta is really creamy, so it can soften again as it heats (even after it has firmed up in the fridge). For the best chance of keeping the slices intact, chill the polenta overnight, cut it into fairly thick pieces, and fry in just a thin layer of oil in a well-heated pan, letting a good crust form before flipping. If you want really firm, crisp fried polenta, though, you may need a different polenta recipe made with less liquid.
This was one of the most incredible things I’ve ever tasted before. I had to force myself to stop eating it! I will certainly be making it again!
My dad used to make great polenta. He never went for the instant stuff. I hadn’t been able to replicate the feel and texture of his polenta until today! Thank you so much, this is THE recipe for creamy polenta!
Served this as a side dish for short ribs last night for a dinner party of 23 people.
It was absolutely fabulous and very easy to make. I tripled the recipe for 23 guests and had a good portion left over most likely because it was a side dish for short ribs not a main dish.
Everyone raved about it, so creamy and so much easier and than mashed potatoes or risotto. I love all of your recipes and appreciate how much thought and care goes into each one!
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!