Polenta recipes

Polenta recipes

Creamy polenta is an incredible Italian recipe of cooked yellow cornmeal in a seasoned broth and finished off with butter and parmesan cheese for the ideal side dish.

Creamy polenta is super easy to make and is primarily the Italian model of grits. The number of differences are that polenta utilizes yellow cornmeal and grits utilizes white corn hominy. In addition, yellow cornmeal for polenta tends to be a lot more coarse. Whether you are consuming creamy polenta or even polenta cakes, I know you will adore this recipe.

No joke, I’ve been generating this creamy polenta recipe for the longest time but for some cause I’m just getting it up on BillyParisi.com for the initial time. Speak about a ridiculously effortless to make but tasty side dish to serve up at any meal. Most people constantly go with the classic rice or potato as a starch but they’ve been missing out large time.


Making this creamy polenta recipe is so incredibly simple that you’ll wonder why you haven’t made it ahead of.

Step1: It all begins with caramelizing up some chopped yellow onion and finely minced garlic cloves in a little amount of olive oil in a 6 or 8 quart pot. This can get up to ten minutes or so but will be effectively really worth it when it comes to the finish consequence of this tasty creamy polenta side dish.

You do not require a full caramelization but rather a light toasting on the onion. NOTE: It is absolutely okay to sub unsalted butter for olive oil in this cooking procedure.

  • CHEF TIP: If you wished to kick it up even more you could caramelize up some mushrooms or root veggies throughout this cooking stage as effectively. The level I’m striving to get at is that this creamy polenta recipe is malleable, customize is it to your tastebuds!

Stage 2: As soon as they onions and garlic are brown in a medium size pot in olive oil, include in the chicken stock and bring it to a boil. NOTE: You can substitute the chicken stock for vegetable stock or even just water.

Stage 3: When it is boiling pour in the cornmeal while vigorously whisking consistently to make certain there are no clumps in the polenta. Flip the heat down to medium-low. This is the most critical stage of the total cooking approach because the cornmeal needs to be cooked without having any chunks in it.

This process can get anywhere from 15 to twenty minutes. NOTE: I favor to use a medium ground cornmeal to make the creamy polenta with because I like it to be a bit more grainy, but that’s just so really feel cost-free to use a finer ground.

  • CHEF TIP: If you want this to be a super creamy polenta then use a ration of 4:one liquid to cornmeal opposed to three:one that I employed in this recipe.

Stage 4: When the creamy polenta is completed it need to be smooth with no crunch to it. At this point stir in some complete butter, Parmesan cheese and salt and pepper.


Even soon after reading through all of this you may even now be asking yourself what on earth is polenta made from. Properly as I stated earlier it is in essence the Italian model of the southern classic, grits.

This polenta recipe is made from cornmeal, that’s it. Now the cornmeal utilised in this polenta recipe is a various bread of corn and is minimize in a different way so it’s not a best one to one comparison but the taste profiles are really related and the method is just about the very same as properly.

So the up coming time you see a package of cornmeal at the grocery keep, that is your very first phase to creating a creamy polenta recipe. This Creamy Polenta Recipe is super tasty and I promise so easy to make.

If you are sick of creating mashed potatoes for your little ones, give this a try it functions for us as our three 12 months previous LOVES it!


Creamy polenta is not only tasty as a side dish but it also a recipe that works excellent as a major element of a main meal.

For illustration, you can fold in roasted vegetables and chicken into a cooked creamy polenta recipe, or you can put some creamy shrimp all more than the leading of it.

I suggest to people to try out and use polenta as the base of a main entree or as a side dish or consume it as it because this creamy polenta recipe is absolutely tasty all by itself.


Oh yeah, if you love this creamy polenta recipe then you will adore these sides dishes!

STORING AND FREEZING: Store this polenta in the refrigerator for up to three days. To reheat it add about one/two cup of chicken stock to it and heat it up above lower heat until finally it turns into creamy once more. Polenta will freeze covered in the freezer for up to two months. Do the exact same method to reheat, but initial make confident it is thawed out.

Remember to verify out the step by stage video under!

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Author: Iain De

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