Store cooked polenta in an <a href="https://www.amazon.com/Rubbermaid-2108377-Brilliance-14-Piece-Container/dp/B07X1TMQ34?crid=313QKEFTQOGH9&keywords=airtight%2Bcontainer&qid=1651440113&s=home-garden&sprefix=airtight%2Bcontainer%2Cgarden%2C196&sr=1-2-spons&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExTlhWV01GWVdNUzJCJmVuY3J5cHRlZElkPUExMDI4NjY1MUlFR05OTkdHR1BJSSZlbmNyeXB0ZWRBZElkPUEwMjE2NzYwMlJOME5BV1Y1UkVCUiZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU&th=1&linkCode=ll1&tag=mamamiamangia-20&linkId=8651062740a294ac4395ead885046b52&language=en_US&ref_=as_li_ss_tl">airtight container for up to 3 days in the refrigerator. After the polenta cools cover it with plastic wrap until ready to transfer to storage containers.

How to Reheat Polenta

To reheat leftover polenta simply add the desired amount of polenta back into a medium-sized pot over low heat and add in about a 1/2 cup of warm chicken or vegetable stock. You may need more chicken stock to turn it back into a creamy and perfect consistency.

Can This Recipe Be Made Dairy Free?

Making polenta dairy free is easy. Instead of adding cream at the end use a dairy-free milk alternative or coconut cream for a flavor change! For the cheese and butter, you can substitute your favorite dairy-free or vegan variety. For this recipe, you can use butter and olive oil interchangeably.

Polenta is a popular Italian dish in the north of Italy made of ground corn. Freshly cooked, polenta is soft and creamy, like a savory porridge, and makes a terrific bed for sauces. Polenta a staple in Italian cuisine like mashed potatoes in American cuisine. Every family has a way to make their own in a variety of ways, from soft creamy polenta like this recipe, or even fried up and served as a cake.

Where can I buy Italian polenta?

You can now find polenta at almost any grocery store. If you can't here are some kinds I recommend that you can purchase online: Colavita Roland from Italy DeLallo <a href="https://www.amazon.com/Bobs-Red-Mill-Polenta-Grits/dp/B005TY1KRO?keywords=bob+red+mill+polenta&qid=1655409647&sr=8-3-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzMFNINTI4WTBDNzlHJmVuY3J5cHRlZElkPUEwMzQzNzE1Mk4xRVhFSkZUTTdMNSZlbmNyeXB0ZWRBZElkPUEwNTA4MjAwMlVXUUxGTUNJNUlERSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU%3D&linkCode=ll1&tag=mamamiamangia-20&linkId=8c33c34bcf29b08529b0f194288e7a16&language=en_US&ref_=as_li_ss_tl" target="_blank" rel="noreferrer noopener">Bob Redmill

Why use finely ground polenta?

I like the instant or fine ground polenta or cornmeal variety for the super smooth result it provides. Some recipes say to buy the course ground and use a food processor to make it finer. I'd rather save my time and there actually isn't much of a price difference. If you want to make the course ground polenta you can certainly do so and will just adjust the liquid!

What is the polenta to water ratio?

Super creamy polenta uses a ratio of 4:1 liquid to cornmeal. The more traditional polenta version uses 3:1 liquid to cornmeal. You can also do it somewhere in between. Try this recipe and see which variation you prefer. You really can't go wrong.

Creamy Polenta Recipe - CucinaByElena

Name: Easy Polenta Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Cuisine: Italian
Ingredients: 16 oz. (1 lb.) quick cooking yellow corn polenta (if you use coarse ground adjust liquid); 6 cups boiling water; 1 tsp. sea salt; 2 tablespoons extra-virgin olive oil or butter; 1/2 cup parmigiano cheese; 1/2 cup heavy cream, or whole milk

Ingredients

Units Scale

16 oz. (1 lb.) quick cooking yellow corn polenta (if you use coarse ground adjust liquid)
6 cups boiling water
1 tsp. sea salt
2 tablespoons extra-virgin olive oil or butter
1/2 cup parmigiano cheese
1/2 cup heavy cream, or whole milk

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Instructions

Boil water with salt in a medium-large pot. Add polenta and stir vigorously. Stir on medium-high heat for 5 minutes until the mixture thickens. Turn to low heat and keep stirring for another minute or two.
Take off the heat and add olive oil or butter, parmigiano, and heavy cream. Stir until combined and creamy texture.
Sprinkle with extra cheese and enjoy plain or as a side dish.

Notes

Variations

Creamy Polenta

Make as directed in the main recipe, using 2 cups water and 2 cups milk, and cook for 30 minutes.

Cheesy Polenta

Make as directed in the main recipe and cook for 30 minutes, stirring in 1 cup of shredded mozzarella before serving.

Slow Cooker

Place all ingredients in a slow cooker. Cover and cook on low for 5–6 hours or high for 1–1 ½ hours.

Multi-Cooker

Place 1 cup polenta, 3 ½ cups water, and ¾ tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 10 minutes. Natural release the pressure for 15 minutes.

How to Make Fried Polenta

Make Parmigiano or Parmesan Polenta: Make as directed in the main recipe and cook for 30 minutes, stirring in 1 cup of shredded parmigiano or parmesan before serving.

Fried Polenta: Transfer Parmesan Polenta to a plastic-lined 8 x 8-inch pan and chill for at least 2 hours or overnight. To fry, unmold polenta and cut into 12–16 rectangles. Heat oil, ½-inch deep, to 350°F.

Working in batches, fry polenta until golden, about 3–5 minutes per side. Remove from oil using a slotted spatula or spoon and let drain on paper towels.

If necessary, keep warm in a 200°F oven. Serve with tomato sauce or your favorite toppings.

TIPS

It is important to use FINE yellow cornmeal in this recipe. If you use coarse ground adjust the liquid.

Constant stirring is important so the polenta doesn’t clump. Stir with our handmade custom wooden spoon. Make sure you use salted water to flavor the polenta. adjust salt if using chicken or veggie stock.

Make sure to grate your own cheese. Ready why here: TOP 5 Reasons Why You Should Grate Your Own Cheese.

Polenta can dry out quickly and even become hard. Make sure to serve hot and keep covered. You can always reheat and add a little more liquid to make the soft polenta again.

What to Serve with Polenta

Polenta and Mushrooms (with sage and butter) and Creamy Polenta with Polpette al Sugo (meatballs in tomato sauce), or try it with our favorite meat sauces: BEST Italian Beef Short Rib Ragu, Easy Italian Sausage and Peppers Skillet Recipe and Classic Italian Ragu Recipe.

Author: Elena
Prep Time: 5
Cook Time: 5
Category: Savory
Method: Italian
Cuisine: Italian