The Creamiest Polenta
Polenta is one of those humble dishes that proves how simple ingredients can become something rich, comforting, and endlessly versatile. This version is creamy, dreamy, and satisfying on its own — but also pairs beautifully with hearty ragù, braised meats, or sautéed mushrooms and white truffle oil.
Italian Translation: Polenta
Region of Origin: Northern regions of Italy
Wine Pairing Suggestion: Rich, full-bodied Barolo
Category: Sides (“Contorno”)
Michelle’s Cucina
A note from my kitchen to yours.
Polenta is a true northern Italian classic — especially beloved in the Alpine regions of Lombardia and Piemonte, as well as the “Tre Venezie,” which includes the Veneto, Trentino-Alto Adige, and Friuli-Venezia Giulia regions.
One of my most memorable polenta experiences was in the Veneto region, in the postcard-worthy village of Borghetto. We had lunch at a trattoria known for its braised donkey and polenta — a dish I had never heard of, let alone tried. It was unexpected, flavorful, and a reminder of how regional tradition shows up in every dish.
Whether served alongside something slow-simmered or simply enjoyed on its own, polenta brings rustic comfort to the table in the most satisfying way.
What You’ll Need to Make THE CREAMIEST POLENTA:
- Milk- I like to use 2%, but whole, 1%, and skim works as well.
- Polenta
- Parmesan cheese
How to Make THE CREAMIEST POLENTA:
STEP 1: Bring liquids and salt to a boil.
In a medium saucepan, add water, milk, and salt; bring to a boil on high-heat.
STEP 2: Introduce Polenta.
Whisk in polenta, reduce heat to low and cover. Cook 30 minutes; stirring occasionally with a wooden spoon every 7-10 minutes; ensuring that the polenta isn’t sticking to the side/bottom of the saucepan.
La Tocco Finale (“The Final Touch”):
Serve immediately with plenty of grated parmesan cheese and fresh ground pepper.
How to Serve THE CREAMIEST POLENTA:
This dish is very tasty on it’s own, but pairs beautifully with a hearty meat ragu, tender braised short ribs, or sauteed mushrooms and white truffle oil.
Buon Appetito!
La Vita, Simplified:
Batch & Chill for Later. Let leftovers set in a dish overnight in the refrigerator, then slice and pan-fry the next day — crisp edges, creamy center, and zero waste. Perfect for next-day brunch or an easy appetizer.
THE CREAMIEST POLENTA
Equipment
- Medium Saucepan
- Whisk
- Wooden Spoon
Ingredients
- 2 cups Water
- 2 cups Milk - 2% recommended
- 1 teaspoon Salt
- 1 cup Polenta
- ½ cup Grated Parmesan Cheese
Instructions
- In medium saucepan, add water, milk, and salt; bring to a boil on high-heat.
- Whisk in polenta, reduce heat to low and cover.
- Cook 30 minutes; stirring occasionally with wooden spoon every 7-10 minutes; ensuring that the polenta isn’t sticking to the side/bottom of saucepan.
- Serve immediately, with grated parmesan cheese and fresh ground pepper.
Notes
- This dish is very tasty on it’s own, but pairs beautifully with a hearty meat ragu, braised short ribs, or sauteed mushrooms and white truffle oil.
- Be sure to keep a close eye and ensure the polenta isn’t sticking to the saucepan
- When stirring, be aware of large “bubble pops” so as not to get burned on your forearm.
- “Instant-Polenta” is also an option that some grocery stores will offer. It requires less cooking time, and could even be made using a microwave. Colavita is a brand that offers Instant Polenta
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