The Best Creamy Polenta Recipe

Place the cornmeal in a medium, heavy-bottom pot or Dutch oven, and whisk in the cold water to create a slurry. Add the salt, stir.

Cover and heat over medium-high heat, stirring occasionally until it just reaches a simmer (no need to boil); whisk well, cover again, and lower the heat to medium-low, simmering gently, whisking every 7 minutes, until the grains “open up” and have a creamy consistency. Roughly 20 minutes. (Fine-ground cornmeal will cook faster than medium-ground cornmeal.)

Add more water or broth to create the consistency you want. I like it loose and creamy but not runny, so that toppings easily sit on top and don’t sink down.

Whisk in the olive oil or butter, and optional cheese.

Adjust salt and add pepper.

, sprinkle with fresh herbs or any of the suggested toppings.