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This stovetop polenta recipe is proof that comfort food doesn’t have to be complicated. With just a handful of pantry staples and a little patience, you’ll end up with a creamy, buttery cornmeal base that’s endlessly versatile and honestly way more satisfying than instant versions. We’ve tested it enough times to know it gets the texture just right.
This is the kind of side dish that knows how to pull its weight and it is perfect alongside roasted veggies or slow braised meat like my chipotle short ribs.
Here is Why This Recipe Works
No fancy tools required: Just a saucepan, a spoon, and a little bit of stirring. If you can boil water, you can make this.
Customizable comfort: Keep it simple with butter or level up with Parmesan, herbs, or even a splash of cream.
Meal prep-friendly: Make a big batch and chill the leftovers—slice it, fry it, and call it a day.
Way better than the instant stuff: This version has actual flavor and texture, not gluey mush pretending to be food.
Recipe Tips
Whisk it in slowly: Pour the cornmeal in a steady stream while whisking constantly to avoid clumps. Dumping it all in at once is a one-way ticket to lump city.
Don’t walk away too soon: Stir frequently during the first 5–10 minutes when it’s most prone to sticking or clumping.
Low and slow wins: Once it thickens, lower the heat and let it simmer gently. Rushing the process can lead to uneven texture.
Use a splash of milk or broth: Swapping out a cup of water for milk or stock adds richness and depth.
Taste and adjust: Salt levels can vary depending on your butter and cheese, so give it a taste before serving and adjust as needed.
Storing Leftovers
Refrigerate: Let the polenta cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days.
Freeze: For longer storage, spread the cooled polenta in a parchment-lined dish, chill until firm, then cut it into squares or slices. Freeze in a single layer on a baking sheet, then transfer to a freezer bag or container. It’ll last about 3 months.
To Reheat: Add a splash of water, milk, or broth and warm it in a saucepan over low heat, stirring until smooth again. You can also microwave it in short bursts, stirring in between.
Creamy Polenta
Creamy from the start and just as tasty the next day, this polenta recipe delivers big flavor without the fuss. It’s simple enough for a weeknight but versatile enough to show up alongside your slow-cooked Sunday dinner.
Dress it up with Parmesan and herbs or keep it plain and cozy. Either way, it’s one of those low-effort, high-reward dishes that just works. Serve it with my lamb stew or braised pork shanks.
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Stovetop Polenta
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Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup yellow cornmeal, (polenta style)
- 2 tablespoons butter
- ½ cup grated Parmesan cheese, optional
Instructions
- In a medium saucepan over medium-high heat, bring the water and salt to a boil.
- While whisking constantly, slowly pour in the polenta.
- Reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens and the polenta pulls away from the sides of the pan, about 25–30 minutes.
- Remove from the heat and stir in the butter. If using, stir in the grated Parmesan until melted and combined.
- Spoon the polenta into a serving dish. Garnish with fresh herbs and an extra sprinkle of Parmesan, if desired.
- For grilled or pan-fried polenta: Spread the hot polenta into a greased or parchment-lined baking dish, smoothing the top. Let it cool, then cover and refrigerate until firm, at least 2 hours or overnight. Once chilled, slice into squares or strips and grill or pan-fry in a bit of oil until golden and crisp on both sides.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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