Creamy Polenta (Italian Cornmeal)
Learn how to make creamy polenta with cornmeal, just like my husband’s family in Como. A cozy Northern Italian recipe we make at home often. Serve it warm and soft with butter and Parmigiano, or let it cool and slice for grilling or frying the next day.
Ingredients
Instructions
Bring to a boil:
In a large saucepan, heat the water and milk until they come to a gentle boil.
Whisk in the polenta:
Slowly rain the polenta into the pot while whisking constantly. This keeps the mixture silky and lump-free.
Thicken the mixture:
Stir continuously until the polenta begins to thicken, then lower the heat to a gentle simmer.
Cook low and slow:
Let it bubble away on low heat for about 30 minutes, stirring occasionally with a wooden spoon. It’s ready when the polenta pulls away from the sides of the pot (cooking time may vary depending on grind).
Enrich with flavor:
Stir in the butter, Parmigiano Reggiano, salt, and pepper until everything melts together into a creamy, rich base.
Serve or set:
Enjoy the polenta warm and soft right away, or spread it into a dish to cool and set for slicing later.
Nutrition
- Calories
- 73 kcal
- Carbohydrate Content
- 6 g
- Protein Content
- 4 g
- Fat Content
- 4 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 15 mg
- Sodium Content
- 637 mg
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 1.1 g
- Serving Size
- 1 serving
