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4.4 from 7 votes

Creamy Polenta

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By: Joanna Cismaru 8 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

overhead shot of Creamy Polenta in a white bowl
Table of Contents Open
  • What Is Polenta?
  • Ingredients You’ll Need
  • How To Make Creamy Polenta
  • Expert Tips
  • How To Serve
  • Craving More Creamy Dishes? Try These:
  • Creamy Polenta
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

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’ll Need

overhead shot of ingredients needed to make Creamy Polenta
  • 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

process shots showing 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.

  1. 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.
  2. Finish the polenta:Stir in the butter and Parmesan cheese, then season with salt and pepper to taste, if needed.
Creamy Polenta in a white bowl

Expert Tips

  1. Polenta is a great low calorie option for those looking to watch their weight.
  2. This dish also has quite a bit of protein and fiber. Go cornmeal!
  3. If you’d like something with a bit of a deeper flavor consider adding broth and frozen corn to the recipe.
  4. 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!

overhead shot of braised lamb shanks over 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of a bowl of creamy polenta
Print
4.43 from 7 votes

Creamy Polenta

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
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.
4

Ingredients

  • 4 cups water
  • 1 teaspoon salt (or to taste)
  • 1 cup cornmeal
  • ¼ cup butter (unsalted)
  • ½ cup Parmesan cheese (grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Notes

  1. If you’d like something with a bit of a deeper flavor consider adding broth and frozen corn to the recipe.
  2. The Polenta will be done once it pulls cleanly away from the pot, so keep stirring till then!
  3. Store leftover polenta in an airtight container or wrapped in aluminum foil or plastic wrap in the fridge for up to 5 days.

Nutrition Information

Serving: 1servingCalories: 303kcal (15%)Carbohydrates: 29g (10%)Protein: 9g (18%)Fat: 17g (26%)Saturated Fat: 10g (63%)Cholesterol: 39mg (13%)Sodium: 797mg (35%)Potassium: 139mg (4%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 450IU (9%)Calcium: 159mg (16%)Iron: 1.3mg (7%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a bowl of creamy polenta

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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8 Comments
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Dean Pok
Dean Pok
Posted: 3 years ago

5 stars
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.

0
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Marijan Favetti
Marijan Favetti
Posted: 3 years ago

5 stars
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.

0
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Connisor
Connisor
Posted: 4 years ago

5 stars
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 !

0
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Joanna Cismaru
Joanna Cismaru
Author
Reply to  Connisor
Posted: 4 years ago

Thank you so much!

0
Reply
Vivian
Vivian
Posted: 7 years ago

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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vivian
Posted: 7 years ago

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.

0
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Andrea
Andrea
Posted: 10 years ago

Love the blog! Great to see such yummy food coming from Calgary!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Andrea
Posted: 10 years ago

Thanks Andrea, really appreciate it. 🙂

0
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