Polenta Recipe

Bring liquid to a simmer

In a large heavy-bottomed saucepan, combine 6 cups water and 1 cup milk (if using) and bring to a gentle simmer over medium heat. Stir in 1 teaspoon of the salt so the liquid is seasoned before adding the cornmeal.

Whisk in cornmeal

Reduce heat to low. Slowly pour 1.5 cups coarse cornmeal into the simmering liquid in a steady stream, whisking constantly to prevent lumps. After most of the cornmeal is incorporated, switch to a wooden spoon or heatproof silicone spatula.

Cook gently

Continue to cook the polenta at a gentle simmer over low heat, stirring frequently (every 1–2 minutes) so it doesn’t stick to the bottom. Cook until the polenta thickens and the grains are tender, about 30–40 minutes for coarse polenta. If it becomes too thick, add up to 1/2 cup hot water or milk in small increments to reach desired consistency.

Season and enrich

When the grains are tender and the mixture is creamy, remove the pan from heat. Stir in 3 tablespoons unsalted butter, 3 tablespoons grated Parmesan, the remaining 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Rest briefly

Let the polenta sit for 2–3 minutes off the heat to thicken slightly and allow flavors to meld. If you want a looser serving, stir in the optional extra up to 1 tablespoon butter or a splash of milk/water before serving.

For a glossy finish, stir in 1 tablespoon extra butter and 2 tablespoons additional grated Parmesan just before serving. Spoon polenta into bowls and garnish with chopped fresh parsley or chives and a drizzle of olive oil if desired.

To firm and slice (optional): Pour hot polenta into a lightly oiled baking dish or rimmed sheet to about 3/4–1 inch thickness. Smooth the surface and let cool at room temperature until set (about 30–60 minutes) or chill for faster setting. Once firm, cut into squares or wedges and pan-fry or grill until golden on both sides.

Serve: Serve hot as a base for stews, braised meats, roasted vegetables or enjoy simply with cheese and butter.