Creamy Polenta
This creamy polenta recipe is a classic Italian dish made with perfectly cooked polenta and tangy goat cheese. It’s a savory comfort food that makes a great side for braised meats.
Polenta is an Italian dish that is very similar to southern grits.
While both are cornmeal base, they have several differences between them including the type of corn used and texture. Polenta comes from yellow corn and has a coarser grind than grits for a flakier, chewier texture.
Our easy polenta recipe is extra creamy thanks to the addition of butter and cheese.
You can eat polenta all on it’s own or serve it as a side instead of mashed potatoes with braised meats like beef braciole, red wine braised short ribs (or this Instant Pot version), or chicken cacciatore.
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
Ingredients You’ll Need
Here’s what you’ll need for this recipe:
- Liquids – You’ll need both water and chicken broth.
- Seasonings – You’ll need both Kosher salt and freshly ground black pepper.
- Coarsely ground yellow cornmeal OR Polenta – You may have a hard time finding ground polenta. Be aware that it comes in both instant and prepared varieties, neither of which will work for this recipe.
- Salted butter – We prefer salted butter for the little extra saltiness it provides.
- Goat cheese – We like using goat cheese, but you could use cream cheese, mascarpone, Parmesan, or Romano cheeses instead.
Goat cheese is my absolute favorite! If you haven’t tried it don’t be scared, it has this great creamy but slightly crumbly texture and a little bit of a tangy flavor.
Buy enough to make our pesto cream cheese spread, asparagus goat cheese tart, cranberry goat cheese log, or mini cheese balls as an appetizer!
Other Cheeses That Can Be Used
Goat cheese is our preferred cheese for this dish, but if you’re not a fan you could substitute in other cheese instead. Some common substitutes include cream cheese, mascarpone, Parmesan, and Romano.
For a slightly different flavor, you could use blue cheese, gorgonzola, cheddar, or gruyere. Each of these adds a bit of extra flavor to the polenta.
Instructions
Step 1 – Bring liquids to a boil. In a large saucepan, combine the water, broth, and salt and bring to a boil.
Step 2 – Whisk in the cornmeal or polenta. After the mixture has come to a boil, slowly whisk in the cornmeal or polenta.
Step 3 – Cover and simmer. Lower the heat to low and then cover. Allow the polenta to simmer for about 20 to 30 minutes, stirring occasionally. It is ready when it has thickened and become creamy and soft.
Step 4 – Stir in the cheese and stir. Finally, remove the cover and stir in the butter, goat cheese, and more salt if needed. Once fully mixed in, serve immediately.
Difference Between Polenta and Grits
Grits and polenta are similar, but the main difference is between the type and texture of corn meal used.
Polenta is an Italian dish made with yellow corn, which has a coarser grind. Grits are a classic southern recipe that is made with white corn or hominy. This gives them a softer texture than polenta.
Can I Use Cornmeal to Make Polenta?
The short answer is yes, you can definitely use cornmeal to make polenta. In fact, that’s what we usually do.
In our area it’s not common to find it in the grocery store so instead we use a course ground yellow cornmeal and the results are just as good!
If you can find polenta in the store (it would be in the same section as flour and cornmeal) that’s great, it will give you the most authentic results.
In our recipe, the term “polenta” refers to the type of corn used and the way it was processed. We always make ours with coarsely ground yellow cornmeal.
The keywords here are “coarsely ground” and “yellow”. It is just as delicious and, unless you are a polenta connoisseur, you’ll never know the difference!
Finally, it is often easy to find instant or prepared polenta in the store. You do not want to use these options in this recipe. It will not come out correctly.
How to Make it Ahead of Time
You can make polenta ahead of time if you like. If you do, here’s what how to store it.
Refrigerator: For the refrigerator, make it completely and let it cool completely before placing in an airtight container. It will stay fresh in the fridge for up to 4 days.
To reheat, place it in a saucepan with ½ up of broth or water to start. Turn the heat up to medium-low and warm up the polenta. As it heats, you may need to add additional broth or water to help loosen it up and return it to its original texture. Only add a little bit of broth or water at a time until it reaches the right texture.
Freezer: To freeze, allow it to cool completely and then place in either an airtight container or sealed plastic bag. Place the container in the freezer for up to 2 months.
Allow it to thaw in the fridge for 24 hours before using.
To reheat, place it in a saucepan with ½ up of broth or water to start. Turn the heat up to medium-low and warm up the polenta. As it heats, you may need to add additional broth or water to help loosen it up and return it to its original texture. Only add a little bit of broth or water at a time until it reaches the right texture.
Looking for More Easy Sides?
- Instant Pot Mashed Potatoes
- Easy Creamed Spinach
- Stovetop Creamed Corn
- Creamed Corn Casserole {Corn Pudding}
- Instant Pot Collard Greens
- The BEST Cauliflower Mash {Keto}
- Keto Avocado Coleslaw\
- More Side Dish recipes….
Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.
Creamy Polenta
Ingredients
- 2 cups Water
- 2 cups Chicken Broth
- 1/2 teaspoon Kosher salt
- 1 cup Coarsely ground yellow cornmeal OR Polenta
- 4 tablespoons Salted butter
- ½ teaspoon Fresh black pepper
- 4 ounces Goat cheese
Instructions
- Combine water, broth, and kosher salt in a large saucepan and bring to a boil.
- Once the liquid is boiling slowly pour in the cornmeal or polenta, whisking continuously.
- Turn the heat to a low simmer and cover the pot with a lid. Let the polenta simmer for 20 – 30 minutes, stirring occasionally. The polenta will thicken and become soft and creamy.
- When it is ready stir in the butter and goat cheese. Add more salt to taste if needed.
- Serve immediately.
Nutrition
