- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 240 kcal
Quick summary
“Classic Italian creamy polenta cooked slowly with fine cornmeal, finished off the heat with butter and freshly grated Parmesan cheese. A velvety and comforting preparation with a buttery flavor, perfect as a cozy base for rich sauces and meat ragus.”
What you need to know
- The dispersion of fine cornmeal in a rain over the boiling liquid prevents the formation of compact starch pellets.
- The prolonged cooking of 20 to 30 minutes over low heat hydrates the grain completely and eliminates the residual taste of raw corn.
- The addition of cold butter and parmesan off the heat emulsifies the polenta, granting silky shine and buttery texture.
Ingredients
Main
- 1 cup of fine cornmeal
- 4 cups of water or vegetable broth
- 2 tablespoons butter
- 1/2 cup of grated Parmesan cheese
- Salt to taste
Instructions
Principal
- Bring the water or broth to a boil in a large pot.
- When it starts to boil, add salt to taste.
- Reduce the heat and start adding the cornmeal little by little, stirring constantly to avoid lumps.
- Continue stirring for about 20 to 30 minutes, until the polenta is creamy and pulls away from the bottom of the pan.
- Add the butter and stir well until melted and incorporated.
- Finally, add the parmesan cheese and mix until homogeneous.
- Turn off the heat and let rest for 5 minutes before serving.
- Serve hot, accompanied by your favorite dish.
Chef's tips
- Stir the polenta vigorously for the first 5 minutes with a wire whisk and then use a long wooden spoon so you don't get burned.
- Keep the pot semi-covered between stirrings, as the boiling polenta bubbles strongly and can splash.
- Add a little boiling water during cooking if the polenta thickens too fast before completing 20 minutes in the pot.
Variations
- Add 2 tablespoons of crumbled gorgonzola cheese along with the butter for a creamy polenta with a striking flavor profile.
- Incorporate fresh sage leaves browned in butter or chopped fresh thyme sprigs into the ready-made polenta.
- Spread the leftover polenta on a greased baking sheet, let it cool until firm, and cut into sticks to grill or fry in the pan.
Substitutions
- Traditional fine cornmeal can be replaced with polenta semolina (polenta bramata or pre-cooked cornmeal).
- Pure water can be replaced by homemade vegetable or chicken stock for a more substantial flavor base.
- Parmesan cheese can be replaced with grana padano cheese, grated pecorino, or semi-cured Canastra cheese.
How to store
Store leftovers in a closed container in the refrigerator for up to 4 days. Chilled polenta hardens and gains firmness for cutting; to rehydrate to the original creaminess, heat it in a pot with milk or hot water, whisking until softened.
Can it be frozen?
It is not recommended to freeze ready-made creamy polenta. Freezing destabilizes the bond of gelatinized cornstarch with water, releasing watery liquid and turning the polenta into a grainy and separated mass after defrosting.
What to serve with
Serves as an ideal base for falling-apart oxtail, braised ossobuco, calabresa sausage ragu, chicken in sauce with okra, or mushrooms sautéed in olive oil. Extra grated cheese on top completes the dish.
Frequently asked questions
How to prevent the polenta from clumping right at the beginning?
Pour the cornmeal little by little with one hand through a sieve or in a continuous stream, vigorously beating the liquid with a whisk with the other hand without stopping.
Can I use common cornmeal in this recipe?
Yes, fine cornmeal cooks perfectly and reaches a creamy point quickly, needing about 25 minutes of cooking to cook the starch well.
Why does polenta splatter so much while cooking?
The density of the batter traps steam at the bottom and pops thick bubbles on the surface; lower the heat as much as possible and keep the lid slightly ajar to protect.
What to do if the polenta clumps during cooking?
Immediately use an immersion blender for 1 minute inside the pan itself with the heat off or blend the cream quickly in a blender until homogeneous.
