Polenta Recipe
Turn common cornmeal into a creamy Italian masterpiece with this delectable polenta recipe.
Table of Contents
For foodies, all roads lead to Rome. OK, every country has its unique culinary delights, but there’s a reason why Italian cuisine has taken the world by storm. From pasta and pizza to soups and seafood, there’s no end to the delicious dishes this European country has been cooking over the centuries.
And it’s not just the main meals (and gelato!) that have been driving everyone crazy for more Italian food. Sometimes, the side dishes are so delicious they play a starring role in the Italian dining experience. For example, consider the creamy deliciousness that is polenta.
Originating as a peasant dish in Northern Italy, polenta is now hailed worldwide as a standout side — and it frequently appears at the world’s fanciest restaurants. But don’t worry, you don’t have to spend a fortune to make polenta at home. In fact, polenta is one of the most budget-friendly sides you could enjoy with your next meal.
So, if you’re ready to add rich buttery goodness to your lives (and who isn’t?), you’ve got to try this polenta recipe.
Is Polenta Healthy?
Polenta scores high marks as a rich and indulgent side dish, but not so much in terms of nutrition. Don’t get me wrong, polenta isn’t the unhealthiest food on the planet, but it also lacks the antioxidants and vitamins you’d get from a side like Oven-Roasted Vegetables or Quinoa with Roasted Veggies.
If you want to cut down on saturated fat, you could reduce the butter and swap out Parmesan cheese for something like nutritional yeast, which helps mimic that cheesy flavor without the dairy. You could also consider mixing in some vegetables — or at least serving some on the side — to feel less guilty about enjoying your plate of polenta.
What kind of cornmeal works for polenta?
Cornmeal is at the center of every polenta recipe, but not every type of this grain will give you an authentic texture and taste. For the most traditional polenta experience, take some time to scout out coarsely ground cornmeal. While medium-ground cornmeal also works in a pinch, it won’t give you the same “gritty” consistency that characterizes polenta.
Whatever you do, please avoid cooking with cornmeal that says “fine-ground” because this will make porridge rather than polenta. While fine-ground cornmeal has its uses in baked goods like Cornbread, it simply can’t make the best plate of polenta.
INGREDIENTS
- 4 cups water
- 1 teaspoon salt
- 1 cup cornmeal (medium or coarse)
- 3 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
INSTRUCTIONS
Boil
Bring water and salt to a boil.
Cook
Whisk in cornmeal, and simmer until creamy.
Finish
Stir in butter and cheese, serve.
Devour!
FAQs & Tips
Although polenta has the creamiest texture right after cooking, you could refrigerate or freeze this recipe if you have leftovers. Just be sure your polenta cools completely before transferring it to an airtight container. Generally, polenta lasts a few days in the fridge and a few months in the freezer.
To reheat your thawed polenta, pop it in the microwave or put it on a low heat setting on the stovetop. In either case, you’ll need to stir in a little water or broth to help smooth out the texture.
Polenta is a safe food to add to a gluten-free diet, but please always double-check the fine print on your bag of cornmeal. Some facilities process cornmeal alongside other gluten-containing ingredients, so you have to verify your product comes from a certified gluten-free facility.
If you want an easy way to bump up the flavor in your polenta, you could swap out water for a more flavorful liquid like vegetable or chicken broth. It’s also common to add some dairy ingredients like milk and sour cream for extra creaminess, but people on lactose-free diets could easily add alternative milk like almond or soy for a similar effect.
Serving Suggestions
Due to its Italian roots, polenta frequently appears as a side dish in Italian cuisine. The buttery and creamy flavors make polenta an easy pairing with dishes like Air Fryer Chicken Parmesan, Instant Pot Italian Meatballs, and Spaghetti Squash Lasagna. It’s also common to top polenta with braised beef, mushroom, or pork ragù for a savory and saucy dinner.
However, you don’t have to cook up Italian fare to find a pair for your polenta. Honestly, you could use polenta as a side anywhere you’d usually serve mashed potatoes. For instance, if you love seafood, polenta is also a great choice to complement bright, citrusy notes in recipes like Lemon Pepper Shrimp or Poached Salmon. And don’t worry vegans, you can also easily incorporate polenta with some roasted veggies, scrambled tofu, or even lentil “Bolognese” for a fantastic meat-free feast.
Polenta Recipe
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup cornmeal medium or coarse
- 3 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
Instructions
- In a medium saucepan, bring the water and salt to a boil over high heat.
- Gradually whisk in the cornmeal, reducing the heat to low. Cook, stirring frequently, until the polenta thickens and becomes creamy, about 30 minutes.
- Remove from heat and stir in the butter and Parmesan cheese until fully melted and combined. Serve immediately.
Nutrition
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