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.
What You’ll Need To Make Creamy Polenta
Jennifer Segal
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Whole milk and Water: Using both gives the polenta a creamy texture without making it too heavy. You can also use 2 percent or skim milk; just replace the water with additional milk.
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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.
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Butter: Adds richness and a creamy texture to the polenta.
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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.
How To Make Creamy Polenta
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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.
Jennifer Segal
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.
Jennifer Segal
Add butter and cheese: Off the heat, stir in the butter and Parmesan, if using, until smooth.
Jennifer Segal
Serve: The finished polenta should be smooth, creamy, and spoonable. Serve right away, as it will continue to thicken as it sits.
Jennifer Segal
