Creamy Polenta Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, combine 4 cups water, 1 cup whole milk, and 1 teaspoon salt. Place over medium heat and bring to a gentle simmer (not a rolling boil) so the liquid is hot and steaming.

Add polenta slowly

Reduce heat to low. Slowly pour 1 cup coarse cornmeal into the simmering liquid in a thin, steady stream while whisking or stirring continuously with a wooden spoon or heatproof whisk to prevent lumps.

Cook and stir

Once all the cornmeal is incorporated, continue cooking over low heat, stirring frequently. The polenta will thicken after several minutes. Scrape the bottom and sides of the pan as you stir to prevent sticking. Cook for 20–25 minutes until the grains are tender and the mixture is creamy. If it becomes too thick, add 2–4 tablespoons hot water or milk and stir until smooth.

Finish with butter and cheese

When the polenta is tender and creamy, remove the pan from heat. Stir in 2 tablespoons unsalted butter until melted and fully incorporated. Add 1 cup grated Parmesan and stir until melted and smooth. Taste and adjust seasoning with additional salt if needed.

Season and serve

Transfer the polenta to serving bowls or a serving dish. Swirl in 1 tablespoon extra butter if desired for extra silkiness. Grind 1 teaspoon black pepper over the top, drizzle with 1 tablespoon olive oil if using, and sprinkle 2 tablespoons chopped fresh parsley or chives.

If you prefer to grill or set the polenta: pour warm polenta into a lightly oiled shallow baking dish, chill until firm (about 1–2 hours), then slice and grill or pan-fry; brush with olive oil before grilling. Serve hot.