Creamy Polenta

Not the traditional slice and serve Polenta, this version is creamy and can be used as a side, base, or eaten on its own. This dish takes comfort food to a new level and brings me back to Italy. It pairs well with just about anything; beef, chicken, fish, eggs, etc.

Makes: 10 Servings

Total time:


  • 3.5 cups of water
  • 1 cup of milk
  • 1 cup polenta
  • 1 Tablespoon of butter
  • 1/4 teaspoon salt (optional)
  • 1/8 teaspoon black pepper (optional)

  • 4 qt saucepan
  • Whisk
  • Large spoon
  • Measuring cups
  • Measuring spoons

  1. Bring water to a boil in a medium saucepan. When water starts to boil, all the 1 cup of polenta a little a time, whisking to prevent clumps. Continue whisking for about 2 minutes or until mixture begins to thicken.
  2. Reduce heat to low, cover, and cook for about 10 minutes stirring every few minutes. Add 1 cup of milk and stir to combine. Cook for an additional 10 minutes or until the raw taste is cooked out.
  3. Add butter and season with salt and pepper to taste if desired right before serving. If the polenta becomes too thick, add a little more milk or water and whisk to thin out.

  • To make vegan, use a milk substitute in place of dairy; and use nutritional yeast in place of Parmigiano.

Allergen Warning: Recipe contains dairy products, however please feel free to substitute dairy for non-dairy ingredients. Please see above. Recipe contains corn; Polenta is made from cornmeal.

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