This creamy polenta is smooth, rich, and gently cheesy. It has a soft, velvety texture that melts on the tongue and a warm, savory flavor from chicken broth and Parmesan. It’s special because it’s simple to make, uses few ingredients, and turns basic pantry staples into comfort food fast.
If you love creamy polenta, you might also enjoy a pasta twist like creamy bow-tie pasta with mushrooms and spinach for another weeknight favorite.
Why You’ll Love This Recipe
- Ready in about 20–25 minutes for quick weeknight dinners
- Made with pantry-friendly ingredients most cooks have on hand
- Silky texture that pairs with roasted veggies, meats, or a simple salad
- Naturally gluten-free and easily adapted for a vegan version
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups chicken broth
- 1 cup milk (whole milk preferred)
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter, softened
- Salt, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions of Creamy Polenta
- Bring the chicken broth to a gentle boil in a medium saucepan.
- Reduce the heat to low so the broth simmers.
- Whisk in the polenta slowly in a steady stream to avoid lumps.
- Cook, stirring often, until the polenta thickens, about 10–15 minutes for coarse polenta (shorter for quick polenta).
- Stir in the milk and continue to cook until the mixture is smooth and creamy, about 2–3 minutes.
- Add the butter and grated Parmesan, stirring until melted and fully combined.
- Season with salt and pepper, taste, and adjust seasoning.
- Spoon into bowls and serve hot with an extra grind of black pepper or a sprinkle of cheese.
Tips for Success
- Use steady whisking when adding polenta to hot liquid to avoid lumps.
- Choose whole milk for a richer finish; skim milk makes it thinner.
- Keep stirring while it cooks so the polenta won’t stick or form clumps.
Substitutions & Variations of Creamy Polenta
To Make It Vegan/Gluten-Free: Use vegetable broth instead of chicken broth, swap milk for unsweetened almond or oat milk, and use a vegan Parmesan and vegan butter. Polenta is naturally gluten-free, but check the label if you need certified gluten-free cornmeal.
Variations:
- Stir in roasted garlic or caramelized onions for deeper flavor.
- Top with sautéed mushrooms and thyme for an earthy twist.
- Fold in a spoonful of pesto or roasted tomatoes to change the profile.
- Spread cooled polenta in a pan, chill, slice, and pan-fry for crispy polenta rounds.
Storage Instructions of Creamy Polenta
Refrigerator: Store leftovers in an airtight container for up to 4–5 days. Reheat on the stove with a splash of milk or broth to restore creaminess.
Freezer: Cool and portion into freezer-safe containers. Freeze up to 2 months. Thaw in the fridge and reheat with liquid to loosen the texture.
Make-Ahead: Cook the polenta and keep it warm in a covered dish for up to an hour. For longer make-ahead, cook, chill, and reheat with milk or broth before serving.
Frequently Asked Questions (FAQ) of Creamy Polenta
Can I use water instead of broth?
Yes, you can, but broth adds flavor. If using water, boost seasoning or add a bouillon cube.
Why did my polenta turn lumpy?
Lumps usually come from adding polenta too fast or not stirring enough. Whisk while pouring and stir often while cooking.
How do I reheat leftover polenta without it getting gluey?
Warm it gently with a little milk or broth and stir until smooth. Heat too fast and it can become gluey.
Final Thoughts
Creamy Polenta is a comforting, quick dish that makes simple ingredients taste special. It’s a great go-to for busy nights, easy to adapt, and always welcome on the table. Try it, leave a comment, and don’t forget to give a star rating if you enjoyed it your notes help others pick the perfect weeknight comfort meal.
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Creamy Polenta That Feels Like a Hug
A smooth, rich, and gently cheesy creamy polenta that melts on the tongue, perfect for quick weeknight dinners.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter, softened
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring the chicken broth to a gentle boil in a medium saucepan.
- Reduce the heat to low so the broth simmers.
- Whisk in the polenta slowly in a steady stream to avoid lumps.
- Cook, stirring often, until the polenta thickens, about 10–15 minutes.
- Stir in the milk and continue to cook until the mixture is smooth and creamy, about 2–3 minutes.
- Add the butter and grated Parmesan, stirring until melted and fully combined.
- Season with salt and pepper, taste, and adjust seasoning.
- Spoon into bowls and serve hot with an extra grind of black pepper or a sprinkle of cheese.
Notes
Use steady whisking when adding polenta to hot liquid to avoid lumps. Choose whole milk for a richer finish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian