italian polenta

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.

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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

I decided to use a mix of dry and fresh mushrooms for this recipe. And only sausage meat. Great combination. But as I mentioned early on, any meat will do.

Mushrooms, Sausage Ragu with Polenta

sausage meat

pancetta (chopped)

Shimeji mushrooms

dry porcini

bay leaves

red wine

carrots

onion

garlic (peeled and hard end removed)

parsley (chopped)

olive oil

tomatoes

tomato paste

chicken stock

mushrooms soaking water

salt and pepper

cheese

water

instant polenta

salt

In a heavy large enamel cast iron pot heat the olive oil the garlic over medium heat. Once the garlic is brown, but not burned, remove and discard.

Add the onions, parsley, and carrots, and mix well. When the onions are translucent, add the sausage meat and pancetta, and separate them well with the back of a wooden spoon. Add the tomato paste and mix well.

Cook the meats until all the liquid is evaporated.

Add the bay leaves, red wine, chopped porcini mushrooms, Chinese mushrooms half of the strained mushrooms liquid. Mix well.

The chicken stock is added it to your ragu to keep it moist.

Add the tomatoes, salt, and pepper. Mix well, lower the heat to simmer, cover, and cook stirring occasionally for 1 hour to 1 ½ hours.

Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes.

Remove the bay leaves before serving.

TO PREPARE THE MUSHROOMS RAGU

Bring the water to a boil. Gradually add the polenta and whisk vigorously to prevent lumps from forming.  Change to a wooden spoon and continue to stir until it becomes thicker, around 6 minutes.

TO MAKE POLENTA

Remove the polenta from the heat and place on a plate or platter. Add the mushrooms ragu over it. Sprinkle a very generous amount of parmesan cheese over it.Serve hot and immediately.

ASSEMBLE

Perfect dish for a cold winter day! I love that you used used to pick mushrooms with your grandmother. What a beautiful memory.

Oh my this looks like the perfect recipe for winter! Adding the polenta is genius!

What a wonderful recipe! Love that you use pancetta, it adds an extra special touch! Simply delicious!

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Top 2 italian polenta recipes from across the web

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

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Creamy polenta

Mushrooms, Sausage Ragu with Polent...

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