Creamy Polenta
This creamy polenta recipe is a comforting and versatile side dish that's naturally gluten-free. It's made with simple ingredients and techniques to deliver a rich, smooth texture and a subtly sweet flavor that complements a variety of main courses.
45 min
Total Time
4
Servings
easy
Difficulty
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Ingredients
- 1 cup Polenta (coarse ground cornmeal)
- 4 cups Water
- 1 cup Milk (whole or 2%)
- 4 tablespoons Butter
- 1/2 cup Parmesan cheese (grated)
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Nutmeg (ground)
- 1/2 cup Chicken or vegetable broth
Instructions
- 1
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the minced garlic and thyme leaves and cook for about 1 minute, until fragrant.
- 2
Add the water and broth to the saucepan and bring to a boil.
- 3
Slowly whisk in the polenta, ensuring there are no lumps. Reduce heat to low and simmer, stirring frequently to prevent sticking, for about 25-30 minutes.
- 4
The polenta is ready when it pulls away from the sides of the pot and has a creamy consistency.
- 5
Stir in the milk, butter, parmesan cheese, salt, pepper, and nutmeg. Continue stirring until the butter and cheese are melted and fully incorporated.
- 6
Taste and adjust seasonings as needed.
- 7
Serve immediately. Polenta thickens as it cools.
Tips & Notes
- •For an even creamier polenta, use whole milk or add a splash of heavy cream at the end.
- •Stir the polenta frequently, especially during the last 10 minutes of cooking, to prevent it from sticking to the bottom of the pot.
- •Polenta can be made ahead of time. To reheat, add a little milk or broth and stir over low heat until smooth.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.