Serves:
4 · 1 cupPrep:
5 mins Cook:
40 mins Total:
45 mins
By Ken Gray
Published July 29, 2026
Polenta is Italian. It originated in northern Italy and is a staple of Italian cuisine, especially in the north, though it’s also found in parts of central Italy and in neighboring countries.
Bring the stock and salt to a boil in a medium saucepan.
Slowly whisk in the cornmeal to prevent lumps.
Lower the heat and cover
Simmer, stirring often, until thick and creamy, about 20 to 30 minutes.
Stir in the butter and Parmesan.
Serve hot.
FAQ
Can I use fine cornmeal instead of coarse?
Yes. Fine cornmeal will cook faster and give a smoother, less toothsome texture. Use a bit less at first and adjust with more liquid if it gets too thick.
How do I fix lumpy or too-thick polenta?
Return it to low heat and whisk in a little water, broth, milk, or cream, a tablespoon at a time, until smooth.
If it’s very lumpy, you can blend it briefly in a food processor or with an immersion blender to smooth it out.
Why does my polenta get firm or gelatinous after plating?
Polenta thickens as it cools. To keep it creamy:
Use more liquid and a bit more fat (butter, cream, or cheese).
Hold it warm over low heat or in a double boiler and stir in a splash of liquid before serving.
What’s the best way to serve polenta?
Soft and creamy, topped with stews, sauces, or roasted vegetables.
Cooled until firm, then sliced and pan-fried or baked for crispy polenta “slabs”.
Can I make polenta ahead?
Yes. Cook it, then reheat gently with extra liquid to restore a creamy texture. You can also spread it in a dish to cool, then slice and reheat by frying or baking.
Notes & Author Comments
Creaminess boosters Use part milk or stock instead of all water for a richer result. (Reason Stock is in recipe) Finish with butter, cheese, or a splash of cream just before serving.
