Creamy Polenta
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.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course, Side Dish
Cuisine: Italian, Romanian
Keyword: creamy polenta, polenta
Servings: 4
Calories: 303kcal
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.
- 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!
- Store leftover polenta in an airtight container or wrapped in aluminum foil or plastic wrap in the fridge for up to 5 days.
Serving: 1serving | Calories: 303kcal | Carbohydrates: 29g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 797mg | Potassium: 139mg | Fiber: 4g | Sugar: 1g | Vitamin A: 450IU | Calcium: 159mg | Iron: 1.3mg