Creamy Polenta (Italian Cornmeal)

A bowl of creamy, pale yellow soup topped with grated cheese sits on a rustic wooden table. Beside it, a wooden board holds a block of cheese and a pile of freshly grated cheese, with a cloth and spoon nearby.

5 from 4 votes

Creamy Polenta (Italian Cornmeal)

Learn how to make creamy polenta with cornmeal, just like my husband’s family in Como. A cozy Northern Italian recipe we make at home often. Serve it warm and soft with butter and Parmigiano, or let it cool and slice for grilling or frying the next day.

Prep Time5

Cook Time25

Total Time35

Course: Dinner, Lunch, Side Dish

Cuisine: Italian

Keyword: gluten-free, polenta

Servings: servings

Calories: 73kcal

Author: Lora

Equipment

1 Medium Saucepan

Ingredients

1 cup polenta or medium yellow cornmeal
3 cups water
2 cups milk
2 –4 tablespoon butter
½ cup freshly grated Parmigiano Reggiano or Grana Padano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Instructions

Bring to a boil:

In a large saucepan, heat the water and milk until they come to a gentle boil.

Whisk in the polenta:

Slowly rain the polenta into the pot while whisking constantly. This keeps the mixture silky and lump-free.

Thicken the mixture:

Stir continuously until the polenta begins to thicken, then lower the heat to a gentle simmer.

Cook low and slow:

Let it bubble away on low heat for about 30 minutes, stirring occasionally with a wooden spoon. It’s ready when the polenta pulls away from the sides of the pot (cooking time may vary depending on grind).

Enrich with flavor:

Stir in the butter, Parmigiano Reggiano, salt, and pepper until everything melts together into a creamy, rich base.

Serve or set:

Enjoy the polenta warm and soft right away, or spread it into a dish to cool and set for slicing later.

Notes

Use medium-grind cornmeal for the best creamy texture. Fine cornmeal cooks faster, while coarse polenta takes longer.
For extra flavor, replace some or all of the water with chicken or vegetable broth.
Stirring frequently with a wooden spoon prevents sticking and helps achieve a silky finish.
If the polenta thickens too much, whisk in a little more hot water or milk until it loosens.
Swap Parmigiano Reggiano with Pecorino Romano for a sharper bite, or add a mix of cheeses.
To make it dairy-free, cook with water or broth and finish with a drizzle of extra virgin olive oil.
Polenta firms up as it cools—spread leftovers into a dish, chill, then slice and grill, bake, or pan-fry.

Nutrition