
Yields:
6 serving(s)
Prep Time:
5 mins
Total Time:
55 mins
Cal/Serv:
264
Often overlooked for other creamy sides like mashed potatoes or cheesy grits, polenta deserves its place in the spotlight. Slightly sweet and extra-creamy, it’s a perfect pairing for any saucy, flavorful dishes (we’re lookin’ at you, beef ragu) to soak up every last bite. This recipe gets an added cheesy boost from Parmesan, and a generous amount of butter to nail that optimal creaminess. Read on for all of our top tips on how to make this date-night-worthy side:
How to make the best polenta:
First things first: To make our version, look out for coarse-ground cornmeal, sometimes labeled as polenta. Best when cooked low and slow, it’s likely you’ll be keeping your polenta on the lowest possible heat setting during step 2. Your mixture should barely be bubbling, not sputtering out of the pan. We add a pinch of baking sodato kickstart the gelatinization of the cornmeal, resulting in creamier polenta in less time. If you notice your polenta appears to be too thick early in the cooking process, whisk in ½ cup water.
The last minute butter addition is crucial for creaminess, but Parm is optional. Sub in your favorite cheese, or forgo cheese all together.
Serving ideas.
Creamy, sweet polenta is one of our favorite accompaniments for stewed meats like lamb ragu or saucy vegetable dishes like ratatouille. Our polenta recipe with wild mushroom ragu is a perfect vegetarian option, but serving this alongside grilled shrimp would also be extremely delicious.
Leftovers and storage.
If you’ve got leftovers, we have good news: you can make polenta fries! Pour any leftovers into a greased container (like a loaf pan) and let chill for at least two hours in the fridge. Once it’s firmed up, transfer to a cutting board and cut evenly sized fries. Coat with oil and seasonings and bake at 450° until crispy.If you’d like to store the polenta as-is to use later one, simply place in an airtight container in the fridge for 3-4 days.
If you made this, let us know how it went in the comment section below!
Advertisement - Continue Reading Below
Ingredients
- 5 cups
water
- 1 tsp.
kosher salt
Pinch baking soda
- 1 cup
polenta or coarse-ground cornmeal
- 1/4 cup
butter
- 1 cup
freshly grated Parmesan
Freshly ground black pepper
Directions
- Step 1In a medium heavy-bottomed saucepan over high heat, bring water to a boil. Add salt and baking soda, then slowly pour polenta into the pot in a steady stream, whisking or stirring constantly. Continue stirring until mixture thickens, 2 to 3 minutes.
- Step 2Reduce heat to low and cook, stirring every 10 minutes or so, until polenta is creamy and no longer gritty, about 45 minutes. (If polenta gets too thick, add liquid ½ cup water to thin.)
- Step 3When polenta is cooked, remove from heat and stir in butter and Parmesan. Season to taste with pepper and more salt.
Advertisement - Continue Reading Below

15 Editor-Approved No-Bake Desserts

39 Best Grilled Vegetable Recipes

Happy Hour Sips & Snacks

39 Best Summer Pie Recipes
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below