This Easy, Creamy, Quick-Cooking Polenta Recipe, made with just 5 simple ingredients, can be yours in minutes and tastes way better than the instant polenta you buy in the grocery store. This quick polenta recipe made with cornmeal is cooked on the stovetop. Its a super versatile dish that can be used in everything from breakfast to dinner.
For the longest time, I’ve bought instant polenta from the grocery store. Have you ever had it? It’s a pre-cooked polenta typically sold in a wrapped tube and can be sliced and heated, then topped with whatever your heart desires. Or, it comes in a box labeled “instant polenta”. I always resorted to this option because I had never made homemade regular polenta before and thought that it was some drawn-out process (and, lets be real, I am sometimes a bit lazy). But in truth, homemade creamy polenta, could not be easier to make, and comes together much faster than the traditional method for cooking polenta. And this quick cooking version is so great – its like your own instant polenta made right at home on the stovetop! [feast_advanced_jump_to]
In a pinch, sure, use that medium or coarse-ground cornmeal for polenta. But when possible, try to seek out the cornmeal that’s labeled “polenta,” as this is most likely to be the real stuff, the otto file—the stuff that will yield a bowl of porridge with a rich yellow-orange hue and a specific, addictive sweetness.
How To Make Quick Cook Polenta Using Cornmeal
This quick and creamy polenta recipe could not be easier. Heres an easy method for making perfect polenta, quickly, every time.
- First, add the cornmeal, stock, and spices to a medium saucepan and bring to a boil.
- Next, lower the heat and simmer until the mixture has thickened, which should take about 15 minutes. Using a wooden spoon, stir the mixture continuously through the simmering process. A note about stirring here – this recipe requires constant stirring the entire time it’s cooking – step away for a moment and you’ll come back to a clumpy, burnt mess. It’s a bit fussy like that, yes. But well worth it.
- Once the mixture has thickened up (it will look a bit like cornmeal porridge at this point), remove it from heat, add a bit of butter, and you’re good to go. Youll have a super delicious meal or side dish in just under 20 minutes!
- Add your toppings. If youd like to dress up the polenta a bit more, it’s easy to do. Add a quick grind of black pepper or, some fresh herbs like rosemary, thyme, or chives. Or, my personal favorite, make a cheesy polenta by adding your choice of cheese! (Parmesan cheese goes great with this polenta and has a nice sharp bite to it! In fact, I love serving a simple Parmesan polenta on its own as the main dish for a light dinner)
Polenta is one of those dishes that can really vary depending on the type of ingredients you use, how you cook it, and how long it cooks.
- Don’t use instant polenta. The convenience is ok, but the texture and taste is just not really there. And this recipe is so quick to make it’s not really that much longer than an instant version anyway (but you’ll get so much more flavor!)
- Vary your cooking time depending on how thick you’d like the dish to be. The cooking time here makes a nice and soft, creamy base. But, if you like polenta on the thicker side, allow it to cook for a bit longer until it reaches the consistency you’re after.
- Stir frequently so the mixture doesn’t boil over and doesn’t burn on the bottom of the pot.
- Serve immediately. Polenta thickens up as it starts to cool so serve this dish immediately after you’ve taken it off the stovetop.
Other ways to use polenta
While the recipe here is for a creamy dish, there are also loads of other things you can make with polenta. (Especially if you have leftovers!) Here are a few ideas to try:
- Fried Polenta
- Baked Polenta
- Fries
- Chips
- Cake (its true! Polenta can make delicious baked cakes!)
Make this Delicious, Easy, and FAST Polenta Recipe today! I promise – breakfast, lunch, or dinner – they will all be better because of it.
I’d love it if you’d tag me on Instagram if you make this creamy and quick polenta recipe! And dont forget to let me know what you think in the comments below!
To store leftovers, allow the polenta to cool, then store it in an airtight container for 3-4 days in the refrigerator.
Once polenta has cooled, or if youre using leftover polenta thats been stored in the fridge, you have a few options for reheating it. It will likely be a solid block. If youd like to cut the polenta into blocks, you could always fry it up in a pan with a touch of butter or oil. Or, if you want soft polenta, mix a bit of water with it and warm it over low heat on the stovetop, stirring constantly to ensure it doesnt stick and burn to the bottom of the pan. You can also reheat the polenta in the microwave by adding a bit of water, and stirring it periodically as it heats to get that creamy consistency.
The taste and texture of the polenta will vary greatly on the type of cornmeal or polenta you use. A medium or coarsely ground cornmeal will yield a more uniform result. And, if you buy cornmeal that is actually labeled as “polenta”, its likely to have been ground to soft, porridge-like consistency, producing a soft and creamy dish.
While cornmeal is naturally gluten-free, its best to look for a variety or brand that is labeled as “gluten-free”, as cross-contamination can happen.
How to Make Perfect Polenta | Serious Eats
FAQ
Can polenta be made with regular cornmeal?
Can cornmeal substitute for polenta?
What is a good substitute for polenta?
What is the ratio of water to cornmeal for polenta?
Can you make polenta with cornmeal?
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time.
Polenta vs Grits: Which is healthier?
Polenta are quite healthy as compared to grits. Polenta is high in complex carbohydrates, thus help you keep full for a long time. It is diabetes friendly, does not lead to the spike in the blood sugar levels. Polenta is a gluten-free grain. It is rich in antioxidants thus aiding various health benefits. It helps reduce the risk of chronic diseases.
How do you thicken polenta with cornmeal?
For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium, heavy saucepan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes. Turn heat to low.
What’s the difference between polenta and cornmeal?
Authentic polenta is most typically made from a variety of corn called eight-row flint, or otto file in Italian. It’s an heirloom variety that produces a porridge that is deep in both color and flavor. It’s also milled differently from cornmeal, which yields a different, fuller mouthfeel. Cornmeal vs. Polenta: So what’s the bottom line?