Method

Polenta Base

Bring liquid to simmer

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 tsp fine sea salt to a gentle simmer over medium heat.

Whisk in polenta

Slowly whisk in 1 cup coarse polenta in a steady stream to avoid lumps. Reduce heat to low so the mixture maintains a gentle simmer.

Cook and stir

Cook the polenta, stirring frequently with a wooden spoon or heatproof spatula, for 20–25 minutes until thickened, creamy and the grains are tender. If it becomes too thick, add up to 1/2 cup hot water or cream, a few tablespoons at a time, to reach a creamy consistency.

Finish with butter and cream

Once polenta is tender, stir in 2 tbs unsalted butter and 1 cup heavy cream. Continue stirring until fully incorporated and glossy, 1–2 minutes. Taste and adjust seasoning with additional salt if needed.

Finish & Toppings

Plate polenta

Divide the sweet cream polenta among 4 warmed shallow bowls (about 1/2 cup polenta per serving when plated; see servings). Smooth the surface slightly with the back of a spoon.

Add pecorino and butter

Sprinkle about 1 tbs finely grated pecorino romano over the hot polenta (reserve a little for garnish). Dot each bowl with a small teaspoon of the softened unsalted butter so it melts into the polenta.

Top with fresno chili jam

Spoon 3 tbs fresno chili jam evenly across the 4 portions (about 3/4 tsp–1 tsp per portion). For a bolder sweet-spicy contrast, place a larger central dollop (up to 1 tbs) on each portion.

Season and garnish

Finish with a light grind of fresh cracked black pepper (about 1/4 tsp per bowl total), a small pinch of flaky sea salt if desired, and a scattering of finely sliced chives for color and mild onion flavor.

Serve

Serve immediately while hot and creamy. The polenta will set as it cools; if reheating, stir in a splash of cream to loosen before warming gently.

Sweet Cream Polenta (gf, V) Recipe