Real Recipes From Real Home Cooks ®

creamy polenta

Recipe by
John Goins

For many people, rice and potatoes are the go to starches. But, Polenta makes a great starch for a meal. This creamy recipe will make a nice side dish for our Beef Roast in Pinot Noir recipe. But, you can treat Polenta as a main dish. Just add herbs of your choice and a bit more cheese. Polenta pairs well with most whites, both the more common whites as well as aromatic whites work well.

yield 6 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For creamy polenta

  • 5 c
  • 1 tsp
  • 1 c
    cornmeal; coarse−grain
  • 3 Tbsp
  • 1/2 c
    parmigiano-reggiano cheese

How To Make creamy polenta

  • 1
    Bring the water to a boil in a large heavy pot.
  • 2
    Add the salt and reduce the heat until water is just simmering.
  • 3
    Pour the cornmeal in a thin stream into the water while constantly stirring. To avoid lumps, stir quickly with a whisk while adding cornmeal. If you notice clumps, stop adding cornmeal from time to time and beat the mixture vigorously.
  • 4
    Cook, stirring regularly for 20 to 30 minutes. The Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot.
  • 5
    Turn off the heat and add the butter and cheese. Stir until combined.