Creamy Polenta Italian Style (Printable Version)

Smooth Italian-style polenta enriched with butter and Parmesan for a comforting side or base.

# What You Need:

→ Polenta Base

01 - 4 cups water
02 - 1 cup coarse cornmeal (polenta), 160 g
03 - 1 teaspoon salt

→ Enrichment

04 - 2 tablespoons unsalted butter
05 - 1/2 cup freshly grated Parmesan cheese, 50 g
06 - 1/2 cup whole milk, 120 ml
07 - Freshly ground black pepper, to taste

# How to Make It:

01 - Bring water and salt to a boil over medium-high heat in a medium saucepan.
02 - Gradually whisk cornmeal into boiling water in a thin stream, stirring constantly to avoid lumps.
03 - Reduce heat to low and cook, stirring frequently with a wooden spoon, until thickened and cornmeal is tender, approximately 25 to 30 minutes.
04 - Remove from heat and stir in butter, Parmesan, and milk until mixture is creamy and smooth.
05 - Season with black pepper and adjust salt as needed. Serve immediately while hot.

# Expert Tips:

01 -
  • It's deceptively easy to make, yet tastes like you've been stirring for hours—the secret is just patience and good butter.
  • One pot, minimal cleanup, and you'll have something that feels restaurant-worthy on your table in under 45 minutes.
  • Creamy polenta is the ultimate comfort food that works as a side dish, a canvas for toppings, or even a light main course.
02 -
  • Stirring isn't optional—it's the difference between creamy and lumpy. Those 25 to 30 minutes of stirring prevent the bottom from scorching and the mixture from settling into clumps.
  • The polenta will continue to thicken as it cools, so if it seems slightly looser than you'd like while still hot, that's perfect. It firms up beautifully.
03 -
  • Use a heavy-bottomed saucepan if you have one—it distributes heat more evenly and dramatically reduces the chance of scorching on the bottom.
  • If you find yourself with leftover polenta, let it cool and set in a shallow pan, then slice it, brush with olive oil, and pan-fry or grill it the next day for crispy-edged medallions with creamy centers.

Go Back