Creamy polenta is the ultimate comfort food, offering a velvety texture that melts in your mouth with every bite. Its rich, buttery flavor pairs perfectly with a variety of dishes, making it a versatile star of any meal. Ready in just 30 minutes, this recipe is a quick yet indulgent way to elevate your dinner table.
The smooth, luscious consistency of this polenta is a delight to the senses, with a hint of savory depth from Parmesan and a touch of creaminess. Whether served as a side or the main attraction, it’s a dish that feels both elegant and cozy. Perfect for busy nights or special occasions, it’s a recipe you’ll return to time and again.
What You’ll Need for Creamy Polenta?
- 1 cup stone-ground polenta* (pulse in a blender for a creamier texture)
- 4 to 4½ cups water, divided
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt, plus more to taste
How to Make Creamy Polenta?
- Prepare the polenta: In a blender, pulse the dry polenta until the granules are less coarse. This ensures a creamy texture and faster cooking. Remove from the blender and run your hands through the polenta to check for lumps.
- Cook the polenta: In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If the polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy and smooth.
- Finish and serve: Turn off the heat and whisk in the olive oil and sea salt. Cover the pot and let it stand for 5 minutes. Season to taste and serve hot.
Perfect Pairings: Sauce and Topping Ideas
Take your creamy polenta to the next level with delicious sauces and toppings! Try a rich mushroom ragout or a tangy tomato basil sauce for a hearty meal. For a lighter option, drizzle with truffle oil or top with roasted vegetables. Cheese lovers can add a sprinkle of Parmesan or goat cheese for extra creaminess.
Smart Storage and Reheating Tips
Store leftover polenta in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk and warm it on the stovetop over low heat, stirring frequently. If it’s too thick, whisk in a bit more liquid until it reaches your desired consistency. Avoid microwaving, as it can make the polenta grainy.
Quick Variations to Mix It Up
Experiment with different flavors to keep things exciting! Swap water for vegetable or chicken broth for a richer taste. Add garlic powder or fresh herbs like rosemary or thyme during cooking. For a cheesy twist, stir in cheddar or Gouda before serving. The possibilities are endless!
Time-Saving Tricks for Busy Cooks
To save time, pulse the polenta in the blender the night before and store it in an airtight container. You can also use instant polenta, which cooks in just 5 minutes, though the texture may be slightly less creamy. Pre-measure your ingredients so you’re ready to go when it’s time to cook!
Essential Equipment for Creamy Success
A medium pot with a heavy bottom is key to prevent sticking and ensure even cooking. Use a whisk for smooth, lump-free polenta, and a blender to pulse the dry polenta for a finer texture. A wooden spoon is also handy for stirring during the simmering process.
Creamy Polenta
Ingredients
- 1 cup stone-ground polenta
- 4 to 4½ cups water, divided
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt, plus more to taste
Instructions
- In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
- In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
- Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.