creamy polenta

This Creamy Polenta recipe makes a delicious side dish. Irresistibly delicious with parmesan cheese, but simple to make with just 5-ingredients: polenta, parmesan, milk, chicken broth and butter. Yum!

Creamy Polenta With Parmesan Cheese

chicken broth

milk

polenta

unsalted butter

parmesan

Salt and pepper

Creamy Polenta with Parmesan Cheese

In a saucepan, combine chicken broth and milk; season with salt and pepper.

Bring to a simmer over medium-high heat.

Add polenta and reduce heat to a low simmer. Stir occasionally until combined and thickened, about 20 minutes.

Add butter and parmesan; stir to combine (if polenta becomes too thick, add more broth or milk).

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This Creamy Polenta recipe makes a delicious side dish. Irresistibly yummy with parmesan cheese, but simple to make with just 5-ingredients: polenta, parmesan, milk, chicken broth and butter. Yum!

Creamy Polenta

Enhance your main entree by serving this tasty and easy to make Creamy Polenta Recipe with Parmesan Cheese as a side dish for your next meal.

Creamy Polenta Recipe with Parmesan Cheese

olive oil

small diced small yellow onion

garlic

chicken stock, vegetable stock or water

cornmeal

cheese

sea salt and fresh cracked pepper

In a medium-size pot on medium-high heat add in the olive oil and cook the onions and garlic until they are browned about 3 to 7 minutes.

Pour in the liquid and bring to a boil.

Once boiling pour in the cornmeal while continuing to vigorously stir with a whisk to ensure no clumps are formed, about 15 to 20 minutes.  When the cornmeal is poured in, turn the heat down to medium-low.

Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley.

Serve hot, enjoy!

Creamy polenta is super easy to make and is essentially the Italian version of grits!  Whether you are eating creamy polenta or even polenta cakes, I know you will love this recipe.

Talk about a ridiculously easy to make but tasty side dish to serve up at any meal.  Creamy polenta is not only delicious as a side dish but it also a recipe that works great as a main component of a main meal.

For example, you can fold in roasted vegetables and chicken into a cooked creamy polenta recipe, or you can put some creamy shrimp all over the top of it.

I recommend to people to try and use polenta as the base of a main entree or as a side dish or eat it as it because this creamy polenta recipe is absolutely delicious all by itself.

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Ingredients for this Creamy Polenta Recipe:

• 1 1/2 tablespoon olive poil olive oil
• 1/2 small diced small yellow onion
• 2 finely minced cloves of garlic
• 6 cups of chicken stock, vegetable stock or water
• 2 cups of ground yellow cornmeal
• 2 ounces unsalted butter
• 2/3 cup of grated parmesan cheese
• sea salt and fresh cracked pepper to taste

Serves 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Procedures:

1. In a medium size pot on medium heat add in the olive oil and cook the onions until they are browned, about 3 to 4 minutes while occasionally stirring. Add in the garlic and cook for a further 1 to 2 minutes.
2. Next, pour in the stock and bring it to a boil.
3. Pour in the cornmeal while continuing to stir.  Turn the heat down to low and stir until the polenta is al dente or slightly crunchy, about 15 to 20 minutes.
4. Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined.  Cook for a further 3 to 5 minutes. 
5. Serve hot, enjoy!

DELICIOUS Italian Creamy Polenta Recipe

Learn how to make Instant Pot Polenta! Save time and no need for constant stirring to make this Creamy Cheesy Polenta in Instant Pot. Comforting, thick, soft polenta makes a deliciously satisfying and versatile side dish.

Instant Pot Polenta

(195 grams) coarsely ground polenta (not quick-cooking)

(1L)

stock

(7 grams) fine salt (, plus more)

black pepper

Parmesan cheese

Directly Cook Polenta in Instant Pot

Method One - Directly Cook Polenta in Instant Pot: Add ingredients in Instant Pot in the following order. Add 1 tsp (7g) fine salt, 4 cups (1L) to 4½ cups (1.125L) water or unsalted chicken stock in Instant Pot. Add in 1 cup (195g) coarsely ground polenta. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 10 minutes, then Natural Release for 15 minutes. Remove the lid carefully.*Pro Tip: If your Instant Pot is sensitive to the 'Burn' Error, Method 2 is more preferable. You don’t have to worry about anything sticking to the bottom of the pot.

Pot in Pot Polenta

Method Two - Pot in Pot Polenta: Add ingredients to your smaller stainless steel pot in the following order. Add in 1 tsp (7g) fine salt, 1 cup (195g) coarsely ground polenta. Add in 4 cups (1L) to 4½ cups (1.125L) water or unsalted chicken stock. Add 2 cups (500ml) water, layer a low-profile trivet in the larger Instant Pot inner pot. Place the smaller pot on the trivet. *Pro Tip: If you don&#039;t have a low-profile trivet, place the smaller pot directly in the water. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 15 minutes, then Natural Release for 15 minutes. Remove the lid carefully.

Add Butter, Season

Add Butter &amp; Season: The polenta will look a bit watery at first. Add in 2.5 tbsp (36g) unsalted butter, then mix until desired consistency with a whisk. Optionally, mix in ½ cup to 1 cup (32g - 64g) freshly grated Parmesan cheese.

Serve

Season &amp; Serve: Taste and season polenta with more salt if necessary. For reference, we added 1 to 2 small pinches of salt. Serve this soft &amp; creamy polenta immediately with your favorite main dishes, sauces, or veggies.

How to make silky soft Creamy Polenta from scratch. This super simple recipe is made with basic pantry ingredients and is the perfect side dish to roasted meats, vegetables and stews. 

Creamy polenta

polenta yellow cornmeal ((175 grams))

water ((710 milliliters))

milk ((470 milliliters))

butter ((30-60 grams))

Salt and pepper (to taste)

Heat the water and milk in a large saucepan or pot until boiling. Once boiling slowly pour the polenta into the hot liquid whilst whisking to avoid any lumps. Constantly stir the polenta until it starts to thicken then turn the heat down to low.

Cook the polenta on a low heat for at least 30 minutes or until it starts to come away from the edge of the pot, stirring occasionally with a wooden spoon (different brands and how fine or coarse the polenta is will make a difference in cooking times but generally 30 minutes is enough time for medium ground cornmeal).

Add the butter, parmesan (or cheese of choice), salt and pepper to taste and stir until melted and combined.

Serve immediately or pour into a baking dish to cool.

https://embed.mediavine.com/videos/hky6gb87cuvux6swgxcq

How to make silky soft Creamy Polenta from scratch. This super simple recipe is made with basic pantry ingredients and is the perfect side dish to roasted meats, vegetables and stews.

Polenta with Wild Mushrooms, Garlic and Sage. A simple EASY vegetarian dinner that can be made in under 30 minutes. Comfort food that is healthy, vegan adaptable and gluten-free! |

Polenta with Wild Mushrooms, Garlic and Sage 

½ c veggie stock

polenta (ground corn meal)

salt and pepper

mushrooms

shallot, diced

garlic, rough chopped

wine- totally optional (cooking sherry is nice- sherry wine, not sherry vinegar!)

sage (or sub rosemary

finishing salt

Garnish- a drizzle of truffle oil

Make the Polenta

Heat the stock in a medium pot and bring to a boil. Once it is boiling, turn the heat down to low and gradually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping.

Bring to a simmer, cover and let simmer gently on low heat for 10 minutes, then give a good stir.  (Start the mushrooms below!) Cover again, simmer 10 more minutes, give another good stir. If using fine cornmeal, this should be close to done, if using a coarse polenta, you may need to cook a tad longer until grains fully open.

When the polenta is tender and cooked through, add your choice of olive oil, or butter, optional cheese, white pepper, stirring until fully incorporated. TASTE and adjust salt. Turn off heat, cover until ready to serve.

MUSHROOMS

While the polenta is simmering, saute the mushrooms.  Heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Season with salt and pepper. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine, letting this cook-off too- optional. Add the sage leaves right at the end and cook for one minute. Taste and add more salt and pepper, if needed.

Serve the mushrooms atop a bed of delicious creamy polenta.

We loved this meal. Simple and satisfying.

Made this for dinner and added the spinach as you suggested in your notes- so comforting and delicious! My boyfriend loved this too.

I love this recipe, it was delicious. I made it along with roasted vegetables. I really appreciate that you provide this website, and particularly like that you provide possible substitutes. Looks like your other recipes are winners too, can't wait to try them. Thank you from North Vancouver Canada!!

While I prefer chanterelles or morels.  They were not available.  I used king oyster and portobello and it came out great.  Nice fall recipe!

Love it! I used this as a side and put scallops on top. Amazing.

This recipe is so good! I made roasted okra for the side, and it was delicious!

I have been pandemic cooking for almost a year now, searching the Internet for the best of the best recipes. Sylvia, your recipes are by far the best!! This polenta recipe was out of this world, but honestly, every single thing on your site rocks it! I’m so glad I found you!!

Made this without the mushrooms for the lentil Bologna’s recipe. Both were delicious!

You&#x27;ll love my cheesy, creamy, slow cooker polenta! Learn the easy way to make this Italian dinner recipe with no lumps, no fussing, and no stress. Have it with your favorite ragu or as the base of a vegetarian meal.

Soft and Creamy Slow Cooker Polenta

tsp kosher salt

half and half, (or whole milk)

Stir together the cornmeal, water (or stock), and salt in the pot of a slow cooker. (Reduce or omit the salt if you are using stock.)

Close the lid and set it for 3-4 hours on low. You can stir once or twice if you wish.

Add the half and half or milk, stir and give it another 30 minutes on high.

Stir in the parmesan until it all melts. Switch the cooker to warm and let it sit while you finish making the rest of dinner.

Optional: You can top the polenta with more parmesan, butter or olive oil, and/or fresh herbs of your choice.

A simple elegant recipe for Creamy Polenta with Spring Veggies ( fiddlehead ferns, morel mushrooms and asparagus- or sub others!) and flavorful Gremolata -  flavorful and health,  featuring vibrant spring produce that can be made in under 30 minutes. Vegan &amp; Gluten Free!

Creamy Polenta with Spring Veggies and Gremolata 

water

dry polenta

salt

granulated onion powder

¼ teaspoon pepper

morel mushrooms

porcini mushrooms

asparagus

fiddlehead ferns

pea shoots

Other options: cremini mushrooms, spring peas, snow peas, english peas, edamame, green beans

shallot, chopped

sherry wine, white wine

salt and pepper

thyme

Bring water to boil in a medium pot. Season with salt, pepper and spices. Once it&#8217;s boiling gradually whisk in the corn meal, bring to a simmer, cover and turn heat to low. Mix again in 10 minutes. Then cook for another 10 minutes ( 20-25 minutes total). Stir in the olive oil, butter or goat cheese. Turn heat off.

While the polenta is cooking make the Gremolata. Set aside.

Cook the veggies. Cut veggies into bite sized pieces. In a large skillet, heat oil over medium heat. Add mushrooms first, and sauce until just tender, 4-5 minutes. Add shallot and other veggies. Season with salt and pepper and stir often. Lower heat and take your time, cook about 5 minutes until al dente, or just fork tender. Give a splash of wine or water, turn heat up to medium to help cook off the wine. Taste, adjust salt, remembering the gremolata will add a lot of flavor, so keep the veggies simple. If you have very thick asparagus, or larger pieces of veggies, you could cover the pan for a few minutes to lightly steam them, being careful not to overcook or you may lose their lovely color. If using pea shoots as the garnish, make a well in the center of the pan and lightly sauté them (keeping them separate).

Assemble 2 bowls or make one large beautiful platter or bowl and serve it from there.

If polenta has thickened too much, reheat it, whisking in a little splash of water, until loose and creamy again. Re-taste for salt. Pour polenta into bowls, top with a mound of the veggies, then top with optional pea shoots. Spoon the flavorful gremolata around the veggies, over the polenta.

Absolutely delicious! The vegan version was full of flavor, will repeat for sure!

Finally delicious vegan recipes thanks to Sylvia.  Made this tonight....so delicious, husband loved it!  The Gremolata really takes this dish to the next level.  Thank you for sharing your amazing recipes!

I think this is my new favorite recipe.  So tasty.

This was absolutely delicious.  So delicious, it was completely worth 3 hours poking around in the muddy woods for morels (which, to be honest, I also loved).  I made the gremolata with parsley and a handful of nettles, to stay with the theme of “wild dinner”, and served the whole thing over a bed of arugula.  I LOVED the whole thing.  (My 8 year old son gives it 4 stars only because as it turns out he’s not a fan of fiddle ferns, but otherwise two thumbs up from him too.  He especially liked the mud.)

Love this recipe! We didn't have access to fiddle head or morel so we re-hydrated shiitake and pan seared snap peas along with shallots and garlic. We also added some charred broccoli with red pepper flakes for a bit of kick.  For the polenta, I would definitely recommend using homemade chicken stock if you can. Offers great health benefits and more flavor! We paired this dish with your miso salmon dish (sub halibut). Delicious!

This was super delicious. As per usual with your recipes. So simple, easy to make the gremolata ahead of time. I used asparagus, mushrooms, and green beans. Didn't know I liked polenta! And very filling. Thanks!

Sorry thumbs down from us, whole family agreed.

This is so delicious! That gremolata makes it! I am making this again for sure!
Thanks Sylvia!

Total winner. It was my first time making polenta 😊 I used asparagus, green beans, mushrooms, and added some edamame too! The gremolata mixed into the creamy polenta is divine!!! I so love your recipes, keep em coming 😊

These juicy roasted rosemary chicken thighs served over a bed of creamy cacio e pepe polenta is an easy, comforting dinner recipe. 

Rosemary Chicken Thighs with Cacio e Pepe Polenta

chicken thighs

lemon juice

tbsp rosemary (finely chopped)

garlic (minced)

tsp salt

tsp pepper

water/chicken stock

cream

tbsp butter

tsp black pepper

To make the polenta, heat the water (you can use chicken broth or stock too, for more flavor) in a medium saucepan over medium heat.

Whisk the polenta into the liquid and continue stirring until the polenta starts simmering.

Reduce the heat then cover and allow to gently simmer for 20 minutes until the polenta has cooked.

Stir in the cream, butter, Parmesan cheese and season with salt and freshly cracked black pepper.

Cover with a lid and allow to steam for 10 minutes.

Preheat the oven to 200°C/390°F.

Combine the olive oil, lemon juice, minced rosemary and garlic in a small bowl then season with salt and pepper.

Pat the chicken thighs dry with paper towels then place in a baking dish.

Season the chicken on both sides with salt and pepper then pour over the rosemary mixture.

Add a few sprigs of fresh rosemary then place in the oven and allow to roast for 20-25 minutes until the chicken is golden brown and cooked through. 

Serve the chicken over the polenta and spoon over some of the pan sauce from the chicken.

This Creamy Polenta and Mushroom-Tomato Sauce Recipe is one for the regular / easy / healthy dinner rotation! You might not think vegan polenta can be creamy and cheesy, but this recipe is here to prove you wrong! Topped with a savory, but healthy mushroom-kale tomato sauce, this creamy polenta recipe will keep you warm all winter long! 

Vegan Creamy Polenta with Mushroom Ragu

13.5 oz can full fat, unsweetened canned coconut milk

polenta (or medium ground flint corn cornmeal)

yeast

medium yellow onion (sliced thin)

tbsp extra virgin olive oil

garlic (peeled and crushed)

tomato paste

tsp fennel seeds (crushed with the knife handle to release the oils)

oregano

basil

red wine (optional)

28 oz can diced tomatoes

salt & pepper (to taste)

Lacinato kale (washed, destemmed, torn and massaged)

In a small pot, bring the coconut milk and water to a boil. Slowly add the polenta while stirring constantly. Add the salt. Reduce to a simmer and allow to cook for approximately 20 minutes, stirring every 5 minutes. If the polenta becomes too thick to stir, add additional water. You will likely need to add ~2 additional cups of water. The polenta is done when it is smooth and creamy (not gritty or sand-like). When the right consistency is reached, add the nutritional yeast and additional salt &amp; pepper, if desired. I highly recommend reading my blog post on how to cook polenta. 

Heat a cast iron skillet and add the olive oil. Heat until shimmering. Add the sliced onions and reduce the heat to medium-low. Stirring occasionally, allow the onions to gently brown. About 15-20 minutes. 

Add the garlic and allow to cook until fragrant. Be careful not to burn the garlic. About 1-2 minutes.

Add the fennel seeds, basil, oregano, thyme and tomato paste. Stir until well combined and allow to cook until the tomato paste becomes a dark red. About 2 minutes. 

Add the red wine to deglaze the pan (optional).

Add the mushrooms. Stir until well coated. 

Add the diced tomatoes and bring to a simmer. Allow to simmer for 15-20 minutes. The sauce should thicken as the liquid from the canned tomatoes cooks off. Season with salt and pepper to taste throughout the simmering process. 

While the ragu is simmering, prepare the kale. I highly recommend massaging the kale before adding it to the ragu, It will make it more tender and less bitter. To massage the kale, crunch the torn leaves with your hands. The kale will become darker and less rigid. With five minutes remaining in the cooking process, add the fresh lemon juice and the massaged kale. 

Serve in small bowls with a bottom layer of polenta. Spoon the mushroom and kale ragu over the polenta. Serve garnished with fresh parsley, vegan parmesan and crushed red pepper. 

Creamy polenta makes a perfect, soft bed for stews, ragùs, and sautéed vegetables or seafood. It takes some time and stirring, but it’s easy to make—there’s no prep work—and worth the effort for the satisfying warmth and comfort it provides.

Parmigiano-Reggiano cheese

Stir and simmer: Combine the cornmeal, water, and salt in a Dutch oven or heavy-bottomed saucepan. Set the pan over medium-high heat and bring to a simmer, stirring to keep the polenta from forming lumps. Reduce the heat to low and cook, stirring often to prevent the polenta from sticking to the bottom of the pot, until the grains are fully cooked, about 45 minutes.

Serve: When the polenta is done, taste and season with more salt if needed. Remove the pot from the heat and stir in the butter and Parmigiano cheese. Serve immediately.

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This Creamy Pumpkin Polenta with Roasted Beetroot is the perfect healthy vegan lunch or dinner throughout autumn (and really all year round!). It&#039;s hearty and packs all the comforting flavours of the season.

Pumpkin Polenta

butter

brown onion (50 g)

garlic (10 g) (crushed)

vegetable stock

250 g polenta

pumpkin puree

tsp white miso paste

almond milk

salt and black pepper (to taste)

g black beans

beetroot

tbsp balsamic vinegar

tsp sea salt

Preheat your oven to 200°C.

Peel and chop the beetroot into bite-size chunks, then toss it into a mixing bowl to evenly coat with olive oil and balsamic vinegar. Transfer onto a lined baking tray or oven dish, sprinkle with salt and roast in the middle of the oven for about 30-35 minutes or until the edges are lightly darkened. Stir the black beans into the roasted balsamic beets and set aside. 

In the meantime, melt the dairy-free spread in a large saucepan over medium heat, then add in the onion, salt and garlic and sauté until translucent. Pour in the vegetable stock and then slowly stir in the polenta. It’s best to use a whisk to avoid any lumps. 

Top 12 creamy polenta recipes from across the web

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Top 12 creamy polenta recipes from across the web

The most viewed creamy polenta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Polenta With Parmesan Cheese

Creamy Polenta Recipe with Parmesan...

Instant Pot Polenta

Creamy polenta

Polenta with Wild Mushrooms, Garlic...

Soft and Creamy Slow Cooker Polenta

Creamy Polenta with Spring Veggies ...

Rosemary Chicken Thighs with Cacio ...

Vegan Creamy Polenta with Mushroom ...

Creamy Polenta

Pumpkin Polenta

Polenta Recipe

The most viewed creamy polenta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine