When I was a kid, polenta, specifically soft (or creamy) polenta, was one of my favorite things to eat. It still is, but back then it was something special I didn’t have every day. Now I know it’s actually super easy to make, and I certainly could have been eating it every day. But I guess keeping it special was an easy way to get a kid to eat lots of it.
Polenta is very similar to grits, one Italian and one American: simply coarsely ground cornmeal cooked in water, then fancied up and topped with whatever you like. For this basic how-to version, it’s enriched with butter, then finished with lots of Parmesan and a drizzle of olive oil. It’s also great topped with a short rib ragù or a creamy mushroom sauce, as a base for my roasted sausage and grapes (coming soon!), or simply served alongside any roasted meat or vegetables you like. It’s easy to make and can be flavored however you like.
The other great thing about polenta is that leftovers give you the chance to make an entirely different, but equally delicious, dish: fried polenta. That smooth, creamy polenta firms up as it cools, so you can cut it into thick (or thin) slices and fry them in butter or olive oil. Top with more cheese, then sauce it up however you like. Phenomenal!
There are a few key techniques to making really good polenta, all easy, and we’ll get into them below.
But I guess keeping it special was an easy way to get a kid to eat lots of it.
What Is Polenta?
Polenta is a classic dish from northern Italy made from coarsely ground cornmeal and cooked slowly in water or another liquid until thick and creamy. It can be served soft, like this version, or cooled until firm, then sliced and fried, grilled or baked. The word “polenta” refers to both the dish and the cornmeal used to make it.
The (Golden) Polenta Ratio
The standard ratio for polenta is 4 parts liquid to 1 part polenta, and that’s what this recipe uses: 2 cups of water to ½ cup of polenta. I like my polenta on the softer side, so I often go closer to 5:1, about 2½ cups of water. If you want it a little thicker, just let it cook a little longer. Want it softer? Add a splash more water and let it cook for a few more minutes.
Instant vs. Standard Polenta
You’ll see a few kinds of polenta at the store: coarse, medium and fine grinds, plus quick-cooking and instant varieties. I recommend a medium or coarse-ground polenta. I like the added texture, and I find it has more flavor than instant or quick-cooking polenta.
A medium or coarse-ground polenta takes about 20 minutes to cook, but after the first few minutes, it’s pretty hands-off. You just stir every few minutes to make sure nothing sticks or burns. Nothing hard. If you’re using instant polenta, follow the package directions, since it cooks in just a few minutes.
Ingredients
- Polenta: I recommend medium or coarse-ground polenta. It has the best texture and flavor.
- Water: You can also use stock, broth or a combination of milk and water for a richer polenta.
- Salt: Polenta needs more salt than you might expect. It’s pretty bland on its own. Season, taste and adjust as needed.
- Butter: Makes everything silky and creamy.
- Parmesan: Freshly grated Parmigiano-Reggiano adds a salty, nutty finish and is the main flavor here. But you can use any other cheese you wanted.
- Olive oil: A drizzle on top to finish, or use a little extra butter instead.
How to Make Polenta
- Boil The Water
Bring the water to a boil in a heavy-bottomed pot. - Whisk in Your Polenta
Slowly pour in the polenta while whisking constantly. Go slow to avoid any clumps. - Simmer
Let the mixture come back to a boil, then turn the heat to low. Simmer for about 20 minutes, stirring frequently and scraping the bottom and sides of the pot. - Check for Doneness
After about 20 minutes, taste it. There shouldn’t be any hard, gritty bits of uncooked cornmeal. If there are, keep cooking and add a splash of water if it’s getting too thick. Season generously with salt. - Finish with Butter and Parmesan
Whisk in the butter and Parmesan until melted and creamy. Serve right away with a drizzle of olive oil and more Parmesan on top.
Some Tips for the Best Creamy Polenta
- Add the polenta slowly while whisking. Pouring it in a thin, steady stream is the best way to avoid lumps.
- Use a heavy-bottomed pot. It heats evenly and helps to keep the polenta from scorching.
- Keep the heat low. A gentle simmer cooks the cornmeal through without burning the bottom.
- Stir every few minutes, scraping the bottom. That keeps it from sticking.
- Adjust as you go. Too thick? Add a splash of hot water. Too loose? Let it cook a few minutes longer.
- Season at the end. Salt, butter and cheese all go in once the polenta is cooked, so you can taste and adjust as needed.
What to Do with Leftover Polenta
Part of the delight of polenta is that it changes texture as it cools, going from luscious and silky soft to set and firm.
- To reheat it, warm it in a pot with a splash of water or any liquid you like, like broth, milk or stock, whisking until it’s smooth and heated through.
- Or fry it. Slice the firm polenta and fry it in butter or oil until crispy and golden brown, then serve it however you like. I usually serve it with a meat ragù and lots of Parmesan or Pecorino on top, but I’ve also seen it served with eggs, or even cut into small fried cubes and used in place of croutons in a salad. So good! For neat slices, spread the leftover polenta in a lightly oiled baking dish while it’s still warm, and let it set in the fridge.
What to Serve with Polenta
- A slow-simmered ragù, like Bolognese, Genovese, The Best Short Rib Ragu or Ragu Bianco
- Roasted Sausage and Grapes (coming soon!)
- Roasted Chicken, like Dry Brined Roasted Chicken
- With my Wild Mushroom Cream Sauce
- Roasted vegetables or sautéed greens
How to Store Polenta
Store leftover polenta in an airtight container in the fridge for up to 4 days. It will firm up as it chills, which makes it perfect for frying up.
More Recipes to Try
- Bolognese Sauce: The classic, slow-simmered meat sauce that’s perfect spooned over soft polenta.
- The Best Short Rib Ragu: Rich, tender braised short ribs that pair beautifully with this creamy polenta.
- Ragu Bianco: A tomato-free white Bolognese flavored with rosemary and sage.
- Chicken Ragù: A Sardinian-inspired chicken ragù simmered with tomato and dry vermouth.
- Dry Brined Roasted Chicken: Juicy, foolproof roast chicken with the crispiest skin.
- Easy Italian Sausage and Beans: A cozy one-pan dinner that’s great with polenta instead of bread.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
How to Make Polenta
Ingredients
- ½ cup dried polenta medium or coarse-ground
- 2 cups water
- Salt to taste (consider giving a starting amount, like 1 teaspoon kosher salt)
- 2 tbsp butter
- ¼ cup Grated Parmesan or more, to taste
- Olive oil or more butter, for finishing
Instructions
- Bring the water to a boil in a heavy-bottomed pot.
- Slowly pour in the polenta while whisking constantly, to avoid clumps.
- Return to a boil, then reduce the heat to low. Simmer for about 20 minutes, stirring frequently and scraping the bottom of the pot.
- Taste to check that there are no hard bits of cornmeal left. Add a splash of water if it's getting too thick. Season generously with salt.
- Whisk in the butter and Parmesan until creamy. Serve with a drizzle of olive oil and more Parmesan.
Notes
- For softer polenta, use up to 2½ cups of water (a 5:1 ratio).
- Leftovers firm up in the fridge and can be sliced and fried in butter or olive oil until crispy.
- Instant polenta cooks in just a few minutes, so follow the package directions.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
FAQs
What’s the difference between polenta and grits?
They’re very similar, since both are made from ground corn and cooked into a creamy porridge. Polenta is Italian and usually made from yellow cornmeal, while grits are a Southern American dish that’s often made from white corn or hominy.
What is the ratio of water to polenta?
The standard ratio is 4 parts liquid to 1 part polenta. For softer, looser polenta, use closer to 5 parts liquid.
Can I make polenta with milk or stock?
Yes. Stock or broth adds a ton of flavor, and a mix of milk and water will make it extra creamy.
How do I know when polenta is done?
Taste it. It should be thick, creamy and smooth, with no hard or gritty bits of cornmeal. Medium or coarse-ground polenta usually takes around 20 minutes.
Is polenta gluten-free?
Polenta is naturally gluten-free, since it’s made from corn. If you’re cooking for someone with celiac disease, check that your package is labeled gluten-free, since some are processed alongside wheat.
Can I make polenta ahead of time?
Yes. Soft polenta is best served right away, but you can reheat it with a splash of liquid, whisking until smooth. Or let it set and fry it.
