This Creamy Polenta is a dish that’s so easy to make and a flavorful complement to any meal. I’m making a nice simple version of this dish today. If you’re not a corn meal convert yet, believe me you will be soon.
Polenta! Where do I begin? Polenta, or “Mamaliga” as we call it in Romania is such a traditional food in so many countries. The word itself is an Italian word, derived from Latin. In Romania there are many versions of Polenta, depending on which part of the country you are from.
One way I grew up eating it is with layers of feta cheese and bacon, you can find the recipe for that here. It makes a wonderful snack, a great appetizer idea or even as a side dish. Polenta is something I grew up eating, and it’s one of those dishes that remains close and dear to my heart.
What Is Polenta?
Polenta is usually made with water and cornmeal. It’s very simple to make a basic Polenta. In Romanian cuisine, “mamaliga” is enjoyed as a bread substitute most of the time, but as I mentioned above there are many ways in which it can be eaten.
Italians on the other hand make it a bit differently, instead of water they cook it with milk or cream and they add Parmesan to it. I’m making a basic Polenta today with a bit of butter and Parmesan cheese, to introduce any of you cornmeal newbies to the world of this classic peasant food!
Ingredients You Need To Make Creamy Polenta
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Water – One of the main ingredients to making this. Keep in mind the ratio to make the perfect polenta is 4 parts water to 1 part cornmeal.
- Butter – Unsalted so that we can control our sodium content.
- Cornmeal – The base of our Polenta, the key ingredient in this shining dish.
- Salt – Just to taste, keep in mind our parmesan cheese will add quite a bit of saltiness to this dish.
- Parmesan cheese – We want something nice and sharp. If you have a nice quality block of Parmesan lying around this is the time to use it.
How To Make Creamy Polenta
One thing I learned from my mom over the years, while watching her make “mamaliga” is that the secret to this is whisking constantly. You don’t want a lumpy polenta, you want it to be nice and smooth. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare the polenta: Bring 4 cups water and the 1 teaspoon salt to boil in heavy large saucepan or a Dutch Oven. Gradually whisk in the cornmeal. Keep in mind the ratio to make the perfect polenta is 4 parts water to 1 part cornmeal. Whisk constantly until the mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 20 minutes. Make sure the heat is on medium-low or low, as the polenta will bubble up and splatter all over.
- Finish the polenta:Stir in the butter and Parmesan cheese, then season with salt and pepper to taste, if needed.
Tips And Tricks
- Polenta is a great low calorie option for those looking to watch their weight.
- This dish also has quite a bit of protein and fiber. Go cornmeal!
- If you’d like something with a bit of a deeper flavor consider adding broth and frozen corn to the recipe.
- The Polenta will be done once it pulls cleanly away from the pot, so keep stirring till then!
How To Serve
If you’ve never had this before, you’re in for a treat. It’s one of my favorite things in the world and I love it because it’s considerably versatile. While many times Romanians serve it as a bread replacement, polenta really is a great side to any type of stew, or dishes that have savory rich sauces. Here are some suggestions:
- Saucy Chicken and Sausage
- Creamy Polenta With Grilled Steak and Roasted Tomatoes
- Hungarian Goulash
- Romanian Cabbage Rolls
- Chicken Fricassee
- Guinness Braised Short Ribs
Try out my delicious recipe for Braised Lamb Shanks which goes perfectly with this creamy polenta!
Craving More Creamy Dishes? Try These:
- Creamy Avocado And Spinach Pasta
- Creamy Garlic Parmesan Mushrooms
- Chicken And Mushrooms In A Creamy Dill Sauce
- Easy Creamy Chicken Fettuccine Alfredo
- Creamy Sun Dried Tomato And Chicken Gnocchi
- Potatoes Au Gratin
- Creamy Carbonara
- Creamy Cajun Pastalaya
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Creamy Polenta
Ingredients
- 4 cups water
- 1 teaspoon salt or to taste
- 1 cup cornmeal
- 1/4 cup butter unsalted
- 1/2 cup Parmesan cheese grated
Instructions
- Bring 4 cups water and the 1 teaspoon salt to boil in heavy large saucepan or a Dutch Oven.
- Gradually whisk in the cornmeal. Whisk constantly until the mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but
still creamy, stirring often, about 20 minutes. Make sure the heat is on medium-low or low, as the polenta will bubble up and splatter all over. It's done cooking once it pulls cleanly away from the pot, so keep stirring till then! - Stir in the butter and Parmesan cheese, then season with salt and pepper to taste, if needed.
Great basic recipe. We made more of the Italian version served with Sauteed Morels and Eggs for breakfast. Twp days later, the leftovers easily reheated with some added milk. Served with pulled pork and steamed green beans for a simple dinner.
I love Polenta, have been eating it for over 75 years or more! Anyway you prepare it it’s fabulous. There are ways people haven’t even heard about it and it always come out grand. Left over Polenta mixed in with scrambled eggs is super for breakfast or anytime really. Brown butter over sprinkled sugar and cinnamon over polenta is great. Goulash over polenta, one of my favorites. Or bacon bits along with its grease over polenta is great too. And eating while its still hot is my guilty pleasure. I know that there are other combinations, but it’s early and my mind isn’t fully engaged yet to name them all.
What a Great surprize for me to find your polenta and many others romanian recipes which are S-o familiar to me and ma family – as we are also from that beautiful County and live right here in Calgary
It is Good Friday today and out of the window looks More like Christmas ! Don’t remember a snowy Easter since we live here and it’ s been many years
Just a note to say that I really enjoy your website
Keep up the good work !
Thank you so much!
Jo, thanks for your wonderful blog! My best friend’s husband is of Romanian descent via Saskatchewan, so I pass on your various recipes…cabbagge rolls, etc. On another note…I adored your April snow picture! So true to our “neck of the woods” (I’m in Spruce Grove, just “up the road” from Calgary). Although it is a few years after your initial post..not much changes….it is also snowing outside today!
Any ideas for using that pre-cooked polenta that comes in a tube?
Yeah you’re right not much changes, I just looked at the picture again because I wasn’t sure what you were talking about, and yeah it all came back to me. Kind of seems like what’s going on now, but now it’s January, so it’s to be understood. I’m ready for a Chinook with 15 degrees weather. I can’t say I’ve ever used pre-cooked polenta, but you could cut it up in slices, fry it and then serve it with that roasted tomato soup, that would be awesome. You could even have it as a breakfast with maple syrup, but otherwise I think I’d actually just have it as a side dish along some sausages and a salad.
Love the blog! Great to see such yummy food coming from Calgary!
Thanks Andrea, really appreciate it. 🙂