Creamy Polenta
Creamy Polenta is a delightful and tasty substitute for pasta or mashed potatoes. Simple and delicious! The creamy texture from the cream and cheese along with the coarse cornmeal makes this the perfect bed for sauces. Serve this with your next Italian meal for a new and fun experience!
What Is Polenta?
Polenta is an Italian dish made from boiled coarse cornmeal (ground corn). There are many ways to serve it – as a creamy porridge, fried, baked, grilled, and even as bread, all depending on the other ingredients added. Many people compare it to grits because they are extremely similar.
What Is the Difference Between Polenta and Grits?
Not much, actually. The biggest difference is polenta is made from yellow corn while grits is made from white corn. So the color is different. The different type of corn also gives a slightly different texture. Polenta has more substance which gives it a coarser grittier texture. Grits has a smoother texture.
Despite these minor differences, you can substitute one for the other.
My Creamy Polenta
My mother is from the South, so I grew up accustomed to traditional southern cooking, mainly from my grandmother. Everything was cooked in lard, lol. So I grew up loving grits and farina (made from wheat but with a similar texture). So the first time I was introduced to Polenta I loved it.
Working at Ruga and just gaining experience in cooking, I found my favorite types of polenta are the creamy variety and polenta bread, which I will have to post one day.
The liquids I use are a perfect balance of flavor and creaminess. After experimenting with ratios, I found a 50/50 ratio of chicken stock and half-and-half is perfect. Instead of using water, chicken stock adds extra flavor.
To make this even creamier, I add Parmesan cheese. It’s not needed, but it’s there to add to the creamy texture and add flavor. You can experiment with flavors you like. Perhaps leave out the parm or reduce the amount. Or, you can use a Parmesan/Romano blend. Try asiago cheese or any other similar cheese.
Another wonderful thing about polenta that I love is, it’s a blank canvas. It makes an excellent substitute for pasta and mashed potatoes. There are a few suggestions below.
What Ingredients Are in Creamy Polenta?
- Chicken Stock
- Half & Half or Light Cream
- Polenta or Coarse Cornmeal
- Parmesan Cheese
- Parsley
- Butter
Ingredient Notes
Half & Half or Light Cream – I use half and half in my coffee in the mornings, so I always have this on had. Whichever you use, just be sure it’s not heavy cream.
Coarse Cornmeal – most stores sell fine or medium cornmeal. Those will not work for polenta. You need to make sure you buy “coarse” cornmeal.
How Is Creamy Polenta Made?
- In a medium stock pot, bring the chicken stock and half & half to a boil. Be careful, as the milk will boil over quickly!
- Slowly pour in the polenta or cornmeal in a gradual steady stream all the while whisking until all the polenta in poured in. Whisk in the Parmesan cheese. Add a pinch of salt and pepper and the parsley.
- Reduce heat to simmer and cook for 20-30 minutes, stirring frequently to avoid clumping and burning. Stir in the butter after just before removing from the heat.
What Would You Recommend Serving with Creamy Polenta?
This goes beautifully with our Tuscany Chicken recipe. We absolutely love the combination. Here are a few other suggestions:
What Can I Do with the Leftovers?
Polenta will keep well for up to 7 days in the fridge. It can also be frozen up to 6 months. For the best results, reheat it on the stove. You may need to add a tablespoon or 2 of water as it can tend to dry a bit while reheating.
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Other Amazing Recipes That You’ll Love!
Click on these links for other great side dish recipes! Or type in “Side Dish” in the search bar to find even more recipes!
Asparagus with Garlic and Butter
Tuscany Stuffed Portobello Mushrooms
Sour Cream and Chives Smashed Potatoes
Creamy Polenta
Ingredients
- 3 Cups Chicken Stock
- 3 Cups Half & Half or Light Cream
- 1 1/4 Cups Polenta or Coarse Corn Meal
- 1 Cup Parmesan Cheese
- 1 teaspoon Parsley
- Salt & Pepper to taste
- 1 Tablespoon Butter
Instructions
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In a medium stock pot, bring the chicken stock and half & half to a boil. Be careful, as the milk will boil over quickly!
-
Slowly pour in the polenta or corn meal in a gradual steady stream all the while whisking until all the polenta in poured in. Whisk in the Parmesan cheese. Add a pinch of salt and pepper and the parsley.
-
Reduce heat to medium and simmer for 20-30 minutes, stirring frequently to avoid clumping and burning. Stir in the butter after just before removing from the heat.
