Creamy Polenta Recipe

Bring liquid to a simmer

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 tsp salt to a gentle simmer over medium heat. Do not boil vigorously — you want small bubbles around the edges.

Whisk in cornmeal

Slowly pour 1 cup coarse cornmeal (polenta) into the simmering water in a steady stream while whisking continuously to prevent lumps. Once all the cornmeal is incorporated, reduce heat to low.

Cook gently

Cook the polenta at a low simmer, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking. Continue for about 20–25 minutes until the mixture thickens, the grains become tender and there is no raw grit. If the polenta becomes too thick before it's tender, add up to 1/2 cup hot water or milk, a few tablespoons at a time.

Finish with milk, butter and cheese

When the polenta is tender and creamy, stir in 2 tbs unsalted butter, 1 cup whole milk, and 1 cup grated Parmesan. Stir thoroughly until the butter melts and the cheese is fully incorporated, producing a smooth, creamy texture. Adjust seasoning with 1/2 tsp freshly ground black pepper and more salt if needed.

Swirl and rest: Remove the pan from the heat and stir in 1 tbs extra butter for shine and richness. Let the polenta rest for 2 minutes to thicken slightly.

Plate and garnish: Spoon the creamy polenta into shallow bowls or onto warmed plates. Sprinkle with 2 tbs extra grated Parmesan and 1 tbs chopped fresh parsley or chives. Add additional black pepper to taste.

Make-ahead and reheat note: If you need to reheat, loosen cold polenta with a splash of hot milk or water and reheat gently over low heat, stirring until smooth. For a firm, sliceable polenta, pour into a buttered pan while warm, chill until set, then slice and pan-fry or grill.