Creamy Polenta

This Creamy Polenta is rich, smooth, and full of flavor. Made with yellow ground cornmeal, butter, and Parmesan cheese, it makes for the ultimate comfort food. Whether you serve it under braised meats, roasted vegetables, or simply enjoy it as is, this cheesy polenta brings together a smooth, silky base that’s endlessly versatile.

📝 Ingredients

• 4 cups chicken broth/stock or vegetable broth/stock (see notes)
• 1 cup whole milk (see notes)
• 1 cup (5 ounces- 140 g) medium or coarse ground polenta or yellow cornmeal (see notes)
• 1/2 cup butter (1 stick, cut up into smaller pieces)
• 1 cup grated Parmesan cheese (about 2 oz)
• Sea salt and ground black pepper to taste
• 3 cups chicken broth/stock or vegetable broth/stock or a combination of broth and milk
• 1 cup instant polenta
• 1/2 cup butter
• 1 cup grated Parmesan cheese (about 2 oz)
• Sea salt and ground black pepper to taste
• Additional Parmesan Cheese

👨‍🍳 Instructions

1. 1--- When Using Medium to Coarse Ground Polenta or Yellow Cornmeal ---
2. 2In a saucepan (about 3 Qt) over medium-high heat, bring the broth and milk to a boil. Gradually and slowly stir in the polenta or yellow cornmeal. I use a whisk and stir constantly while adding the polenta to prevent lumps forming.
3. 3Cook, stirring frequently until the polenta thickens and starts to bubble up and spit. Immediately, lower the heat (if you have an electric stove, you may need to remove the pot from the burner for about 40 seconds as the heat lowers gradually and slowly).
4. 4Continue cooking and stirring frequently with a wooden spoon or spatula scraping the bottom of the pot to prevent the polenta from scorching. Simmer for about 40 to 45 minutes or until the polenta is thick, tender and pulls away from the sides of the pan when stirring.
5. 5Add the butter and Parmesan cheese and stir until well combined. Season to taste and serve immediately.
6. 6If the polenta thickens too much, becomes firm or sets, whisk in additional broth or milk. For a richer consistency, you can add a big splash of half and half or heavy cream and extra butter.
7. 7--- When Using Instant Polenta ---
8. 8In a saucepan (about 3 Qt) over medium-high heat, bring the broth (or broth+milk) to a boil. Gradually and slowly stir in the polenta.I use a whisk and stir constantly while adding the polenta to prevent lumps forming.
9. 9Cook, stirring frequently until the polenta thickens and starts to bubble up and spit. Immediately, lower the heat and simmer stirring constantly
10. 10Simmer, stirring constantly, scraping the bottom of the pot to prevent the polenta from scorching for about 5 minutes or until the polenta is thick and tender.
11. 11Add the butter and the Parmesan cheese and stir to combine. Season to taste and serve immediately.