Creamy Polenta

5 from 1 vote

A delicious and creamy polenta, perfect to serve with marinara, ragu, or bolognese. A basic polenta is an Italian classic and can be the base of so many other great polenta dishes.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Main Course, Side Dish

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Calories: 207kcal

Author: Vincent DelGiudice

Cost: $10

Equipment

1 Large Dutch Oven

Ingredients

2 cups medium grain polenta
10 cups water
1 stick butter
¼ cup olive oil
1 teaspoon salt
2 cups parmigiano cheese
2 bay leaves

Instructions

Add the water, olive oil, bay leaves, and salt to the pot. Very slowly pour in the polenta in a thin stream using a measuring cup while whisking the polenta into the mix. When you're done, it should be well combined and look a little cloudy.
Put the heat on medium-low. Bring the water to a very low simmer. Continue to whisk the polenta often so that it doesn't stick to the bottom of the pan. Once the water reaches a simmer, you'll simmer the polenta for about 25-30 minutes.
When the polenta begins to thicken, switch to a wooden spoon to stir. Still continue to stir often. Once the polenta is peeling off the sides of the pot while you stir, it's ready.
Remove the pot from the heat. Mix in the butter one cube at a time until it completely melts. Once all the butter is mixed in, slowly mix in the parmigiano cheese. Once combined, the polenta is ready to serve (or chill for your next dish).

Notes

Polenta is one of those dishes you really need to monitor. Stand by the pot and stir every 2-3 minutes or else it will stick to the bottom of the pan.
Butter is sort of optional, but it makes the polenta rich and creamy. I highly recommend.
If you're chilling for another dish like grilled polenta, make sure the dish you cool the polenta in is greased with olive oil or butter.

Nutrition