There’s nothing quite like a bowl of creamy polenta — soft, silky, and indulgent, yet so simple to make. A few minutes on the stove, a handful of basic ingredients, and you have the perfect side dish or base for whatever you’re serving.
Add butter, cheese, or fresh herbs, and suddenly it’s not just a side—it’s the star of the meal!
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Creamy polenta, while often overlooked, is one of the most mouthwatering comfort foods I can think of. It's like the adult version of mashed potatoes and it's just so good!
This recipe is exceptionally easy, comes together in about 20 minutes, and is perfect anytime of year. It's even delicious for breakfast as a soft, creamy pillow for a perfectly fried egg.
If you've never made creamy polenta, this is your sign to try it. You'll fall in love. I promise.
Key Ingredients
Stone Ground Cornmeal - Stone-ground polenta is my favorite. It provides wonderful texture.
Chicken Broth - I use my Instant Pot Chicken Bone Broth for both richness and flavor. If you use a store bought broth, get a good quality one. You'll be able to tell the difference.
Salted Butter - Use a good quality salted butter for this dish. It adds richness and silkiness and the salt enhances the flavor of the cornmeal.
Parmesan Cheese - Adds a salty, nutty bite that's just phenomenal with this dish. Measure it with your heart. More is more.
Heavy Cream - Adds a creaminess and richness that's too good to pass up. When I truly want a comforting polenta, I always add just a touch.
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Substitutions and Variations
Cured or smoked meats. Stir in cooked bacon, crisped prosciutto, or even pancetta.
Nuts. Stir in toasted pine nuts or pistachios to the creamy polenta for wonderful added texture.
Cheeses. Add cheddar cheese, gouda, or even a creamy brie for added decadence. You can also finish with pecorino Romano, ricotta salata, or fontina if you don't have parmesan.
Make it spicy. Stir in some crush red pepper flakes or a bit of Calabrian chilis for added kick.
Lemon. A touch of lemon juice and a small amount of lemon zest brighten the flavors of the creamy polenta. It's especially delicious when paired with lighter proteins like chicken or even an oven baked salmon.
Cooking Liquid. I add broth for flavor and the milk creates a creamier polenta. You don't have to add milk if you like it more corn-forward in flavor, but I do suggest using the broth. You can even use a vegetable stock.
Herbs. Polenta is the perfect vehicle for a sprinkle of fresh herbs. Use what you love. Fresh chives, parsley, and basil would be delicious. Thyme and rosemary are also amazing and add a ton of flavor!
Tips and Tricks
Avoid lumpy polenta by bringing the liquid to a low boil and then gradually streaming in the polenta while continuously stirring with either a whisk or wooden spoon. Slowly stream in the cornmeal and stir, stir, stir while you're doing it. No one likes a lump.
Use a small Dutch Oven or a heavy-bottomed saucepan for the best result. This will both prevent the need for constart stirring while allowing the pot to maintain an even heat.
Be careful. If the heat is too high polenta can bubble, pop, and splatter. No one likes a burn and a trip the ER.
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Make Ahead Instructions
You can absolutely make polenta ahead of time for later reheating and serving. Simply prepare the recipe as written and then pour polenta into a lightly buttered 3-4 quart baking dish. Sprinkle with a bit of parmesan cheese and fresh cracked pepper. Cover and refrigerate up to 2 days.
Remove from fridge about 30 minutes before you're ready to cook. Warm (still covered) in a 350°F oven until heated through - about 20 minutes. Stir in a bit of broth or cream if needed to loosen it up a bit.
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Combine polenta, broth, milk, and salt to the bowl of a slow cooker. Cover and cook on low for 5-6 hours or on high for 1-1 ½ hours. Stir occasionally and finish the recipe as instructed below with the parmesan, butter, and cream.
Instant Pot Instructions
Add the polenta, broth, milk, and salt to the bowl of the Instant Pot. Cook on high pressure for 10 minutes and allow for a natural pressure release. Finish by stirring in the parmesan, butter, and cream.
Creamy Polenta Recipe
Equipment
- small dutch oven or small heavy-bottomed pot
Ingredients
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup stone-ground polenta
- 2 tablespoon butter
- 2 tablespoon heavy cream
- 1 cup parmesan cheese grated
- kosher salt and fresh ground pepper to taste
- 1-2 teaspoon minced fresh herbs, like parsley or chives optional
Instructions
- Bring the broth and milk to a boil over medium-high heat.
- Slowly stream in the polenta while stirring continuously. Stir until polenta is smooth and completely incorporated. Reduce heat to low simmer and cover with a lid.
- Stir the polenta every few minutes or so. Continue to cook for 15-20 minutes. The polenta is done when it is very thick and creamy in consistency.
- Remove from the heat and stir in the butter, cream, and parmesan. Finish with kosher salt and fresh ground pepper to your taste. Top with fresh minced chives and all the extra parm your heart desires.
Nutrition
Storage and Reheating Instructions
Leftovers will stay good in the fridge in an airtight container for up to 3 days.
Freeze leftovers in an airtight container for up to 3 months.
Reheat in the microwave or on the stove top on a medium-low heat. Add broth or a little milk if you feel it needs to be loosened up a bit.
Serving Ideas
Creamy polenta is the perfect base for so many things - slow braised meats in rich sauces, roasted vegetables with their natural juices, and even meatballs.
Try it with my braised pork shoulder, beef pot roast, and even this herb roasted chicken. Meatloaf meatballs are perfect piled high on top of a bowl of creamy polenta as well!
You can also stir in a bit of basil pesto or some classic chimichurri sauce for a hit of herby freshness!
And, envision this. A perfectly cooked egg with a runny yolk that slowly oozes down the perfectly creamy polenta. Topped with fresh ground pepper and more parmesan, it's a breakfast dreams are made of.
Frequently Asked Questions
What kind of cornmeal should I use?
The short answer: Your favorite. I prefer a stone-ground cornmeal because I think it has the best texture - not too nubby, not too fine. Course-ground cornmeal is just that, a bit more course with more texture and is almost gritty. Medium-ground will give you a super smooth result.
I do not recommend using a fine-ground. It can become glue-like in it's final texture.
Is this recipe gluten-free?
Yes! Polenta is naturally gluten-free! No worries about that dietary concern at all.
Can I make this creamy polenta dairy-free?
Yes! You can leave out the milk completely or use your favorite dairy-free milk. For the butter and cream, try stirring in unsweetened coconut milk or cream to add that velvety quality.
What is the difference between polenta and grits?
Polenta is made from a courser yellow cornmeal while grits are made from white hominy corn. They're very similar and both are absolutely delicious.
Thank you!
I am so incredibly happy that you are here! I hope you try my creamy polenta recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest, or TikTok! I love seeing all of your masterpieces!
I absolutely love to hear from you all and always do my best to respond to each and every one of your comments or questions! And, as always, be kind. I’m only human.
Happy Cooking!
-Rufus
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