Polenta Recipe

Polenta is northern Italy's golden comfort food, a slow-stirred cornmeal porridge that turns silky and rich with butter and Parmesan. It is humble, hearty and endlessly versatile, equally happy under a ladle of ragù or beside roasted mushrooms.

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

Servings

4 servings

Calories

420

Ingredients

• 1 cup coarse stone-ground polenta (not instant)
• 4 cups water
• 1 cup whole milk
• 1 teaspoon fine sea salt
• 3 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley, chopped, for garnish

Instructions

1. Bring the water and milk to a gentle boil in a heavy pot, then stir in the salt.
2. Pour in the polenta in a slow, steady stream, whisking constantly so no lumps form.
3. Reduce the heat to very low and cook, stirring often with a wooden spoon, for 40 to 45 minutes until thick, creamy and pulling away from the sides of the pot.
4. Stir in the butter and Parmesan until melted and glossy, then season with black pepper and adjust the salt to taste.
5. If the polenta becomes too thick, loosen it with a splash of warm milk until it flows like soft porridge.
6. Spoon into warm bowls, drizzle with olive oil, scatter over parsley and serve immediately.

Pro tips

• Use coarse stone-ground polenta for the best texture; instant polenta cooks faster but tastes flatter.
• A heavy pot and low heat prevent scorching, which is the most common polenta mistake.
• Leftover polenta sets firm when chilled and can be sliced and pan-fried the next day.
• Keep stirring during the last 10 minutes, when the mixture thickens and may bubble and splatter.

Frequently asked questions