Description
Creamy Polenta is a simple and comforting Italian dish made from instant polenta cooked gently in milk and water, then enriched with butter and Parmigiano Reggiano. Ready in just 10 minutes, this smooth, cheesy dish makes a perfect side or base for a variety of toppings and sauces.
Ingredients
Liquid Base
- 3 cups cold whole milk
- 1 cup cold water
Seasoning
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Main Ingredient
- 1 cup instant polenta
Finishing Ingredients
- 4 tablespoons unsalted butter, cut into small cubes, plus more for serving
- ½ cup (2 ounces) finely grated Parmigiano Reggiano, plus more for serving (optional)
Instructions
- Combine Liquids and Seasonings: Add the cold whole milk, cold water, salt, and freshly ground black pepper to a medium pot. Starting with cold liquid helps reduce the chance of lumps and promotes even cooking.
- Cook the Polenta: Place the pot over medium-high heat and slowly whisk in the instant polenta. Allow the mixture to come to a gentle boil, which should take 3 to 5 minutes, whisking every minute to prevent clumping.
- Simmer and Thicken: Once boiling, reduce the heat to low to maintain a simmer. Cook the polenta uncovered, whisking regularly, for about 3 minutes until it becomes very creamy and thickened.
- Finish with Butter and Cheese: Turn off the heat and whisk in the small cubes of unsalted butter and grated Parmigiano Reggiano until fully melted and incorporated, lending richness and depth to the dish.
- Serve Immediately: Serve the creamy polenta hot with an additional pat of butter and extra grated cheese on top if desired, providing an extra indulgent finish.
- Note on Milk Substitution: If whole milk is not available or desired, 2% or skim milk can be used by replacing the water in the recipe with additional milk to retain creaminess.
- Alternative to Instant Polenta: If instant polenta is unavailable, regular cornmeal can be finely ground in a food processor and cooked for 12 to 15 minutes with frequent stirring to achieve similar texture.
Notes
- Starting with cold liquids reduces the chance of lumps forming in the polenta.
- Whole milk provides a richer taste, but 2% or skim milk can be used by replacing the water with more milk.
- If instant polenta is not available, process regular cornmeal finely and cook longer, stirring frequently to prevent sticking.
- Serve immediately for the creamiest texture, as polenta can thicken and firm up as it cools.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
