Creamy polenta, enriched with a little butter and Parmigiano-Reggiano cheese, is one of my favorite Italian comfort foods. A blend of medium and finely ground cornmeal creates the best texture. I love to top it with shrimp, mushroom ragu, or serve it alongside roast chicken.
Simply put, polenta is cooked cornmeal, but in reality its so much more than that. As the weather shifts and spring gives us sunnier days and cool, rainy nights, a warm bowl of rich, creamy polenta makes for a welcome addition to lighter, fresher springtime meals.
With this traditional Italian recipe, I’ll show you the tricks—like starting with cold water and using two different grinds of cornmeal—I’ve acquired over my years as a chef, instructor, and cookbook author.
This method takes just a little extra time and attention. But, with just a few ingredients and simple techniques, you’ll make the richest, most luxuriously creamy polenta just like an Italian.
A highly versatile dish, polenta can be served on its own. Or, used as a bed for pork or Mushroom Ragù. My personal favorite, though, is topped with Garlicky Shrimp—a variation on Venetian Polenta e Schie.
Polenta is a traditional Italian dish made of cooked cornmeal that’s typically flavored with butter and Parmesan. When its freshly made, it is creamy and pourable. As it cools, it becomes firm enough to slice.
Italians often cut leftover polenta into squares and fry or grill them as an appetizer. They finish the crispy polenta with mushroom ragù, roasted peppers, tomatoes, or cheese.
In Italy, you’ll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind.
Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind. Or, use a combination of grinds, which is how I like it.
The classic way to make this recipe is to cook it on the stovetop with water. You can, however, substitute the water with chicken stock or milk for some for a richer dish. To cook polenta properly, it must be stirred often as it simmers slowly on the stovetop. This process that can take up to an hour, but trust me, its worth it. There are a couple of shortcuts (see “Tips and Tricks”), but the traditional way yields the creamiest polenta.
Polenta is cornmeal made from ground flint corn. Typically, it’s coarsely ground yellow corn, but sometimes it’s finely ground yellow or white corn.
Tips for Buying Polenta
Many supermarkets carry boxed instant and pre-cooked polenta in shrink-wrapped logs. I may be biased, but I avoid them. I feel freshly made has the best flavor and texture.
Buying this simple ingredient can seem confusing; it helps to remember that what is labeled as polenta in most supermarkets is simply coarsely ground cornmeal.
Look for stone-ground cornmeal at your local supermarket. Most supermarkets carry several brands, and they vary from fine grind to medium to coarse. Most coarsely ground cornmeal is labeled “polenta.”
For polenta with a pleasing texture, use a mix of grinds. My personal preference is a mix of fine and medium grind. I find that combination yields polenta that is creamy but not mushy.
Check the ‘best by’ date on the package to ensure that the cornmeal is fresh. If you have a local mill in your area that sells high-quality grains, including cornmeal/polenta, give it a try.
Baked Polenta: A Clever Shortcut
Many home cooks avoid making polenta because of the time it takes and the stirring required. I personally enjoy the process when I’m not in a rush. But when time is an issue, or I just don’t feel like stirring, I use a shortcut. I bake polenta in the oven.
Lumps can sometimes form with this method, so be sure to stir the polenta well when you take it out of the oven.
To bake in the oven, simply:
- Preheat the oven: Preheat your oven to 350°F.
- Whisk the ingredients: In a Dutch oven or oven-safe pot with a lid, whisk together the cornmeal, water, and salt.
- Cover and bake: Cover the pot and bake at 350°F for 50 minutes.
- Stir vigorously (and carefully): Remove the pot from the oven and uncover. At this point, the polenta will be a mostly solid mass with some lingering liquid. Here is where you have to watch out for lumps as you break it up. Stir vigorously—use a sturdy whisk if you have one. Otherwise, a wooden spoon or silicone spatula will do, and keep stirring to smooth out any lumps that form. Do this carefully, as polenta has a tendency to spatter and can burn.
- Taste a small spoonful, taking care not to burn your tongue. If its not quite done, return it to the oven for another 10 minutes. When it is finished, stir in the butter or olive oil and Parmigiano cheese, and serve.
Perfect Polenta – How to Make Soft Polenta
FAQ
What is polenta made out of?
What is difference between grits and polenta?
What’s the difference between cornmeal and polenta?
Is polenta an inflammatory food?
What is polenta made of?
Polenta is a north Italian dish made of coarsely ground corn. Freshly cooked, polenta is soft and creamy, like porridge or mush, and makes a terrific bed for sauces. Learn how to make polenta and find top-rated polenta recipes.
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.
What are the different types of polenta?
There are different types of polenta based on the preparation of the dish: Polenta is used in different ways depending on the meal of the day in which it is being served. Serve soft polenta, either plain or with herbs or cheese, as a side dish. Use polenta as the base for the vegetarian main dish, topped with sauce or a hearty vegetable ragoût.
What is white polenta?
Corn cobs are tapered with large, glassy, pearly white, shiny kernels. White polenta is often served with fish dishes such as cod, skate, or shrimp. One of the typical dishes of the Veneto region and the provinces of Brescia and Bergamo, this comes in two very different versions, one sweet and the other savory.