Polenta Recipe - Quick And Easy

This Creamy, Quick-Cooking Polenta Recipe, made with just 5 basic ingredients, can be yours in 20 minutes and tastes way better than the stuff you buy in the grocery store. This quick polenta recipe is a super versatile dish that can be used in everything from breakfast to dinner.

For the longest time, I’ve bought polenta from the grocery store. Have you ever had it? It’s typically sold in a wrapped tube and can be sliced and heated, then topped with whatever your heart desires. Or, it comes in a box labeled "instant polenta". I always resorted to this option because I had never made polenta before and thought that it was some drawn-out process (and, let's be real, I am sometimes a bit lazy). But in truth, homemade creamy polenta, could not be easier to make. 

What Is Polenta? 

If you’re not familiar with this classic Italian dish, you’re in for a treat. Polenta is basically a cornmeal porridge that has been made for years, and back in the day was typically made by peasant or working-class families. It's made with cornmeal (and was often referred to as “cornmeal mush”) and a few other basic ingredients. At its core, polenta is really just cooked cornmeal.

Unlike the store-bought cornmeal mush tube, homemade polenta is creamy and smooth and can be made with ingredients you probably already have in your kitchen pantry.  It's a delicious buttery, corn-flavored dish that can be used as a base for many Italian dishes. And, while some recipes call for stirring for 45 minutes (and even up to 3 hours!), this easy quick recipe for polenta is made on the stovetop and gets it done in only about 20 minutes, start to finish.  

Why You’ll Love This Easy Recipe

• It goes with everything! It’s a great base for stews, pasta sauces, chicken, steak, fish, veggies - you name it, polenta can be added as an easy, delicious side dish.
• It’s also great on its own! I love a basic polenta recipe. It’s a comforting, versatile dish that can be flavored in tons of different ways. (My favorite is cheesy polenta topped with a fried egg!)
• This recipe is super easy, cooks quickly and can be made FAST! Perfect for a weeknight, or when you’re looking to get something on the table quickly. 
• Minimal ingredients are needed. You likely already have everything you need to make this easy recipe.
• Polenta is gluten-free. Cornmeal is gluten-free and most chicken broths, as is used in this recipe, are gluten-free as well. Be sure to check the type of broth you use to make sure it doesn't contain added gluten. Or, if you're not sure, you can always just use water to cook the polenta.
• It's healthy. This cornmeal dish is relatively healthy. It's made with "dent" corn, vs. sweet corn, meaning it contains more starch and less sugar. It's is rich in complex carbohydrates and is a good source of protein and fiber. It's a low-fat, low-calorie dish that has some beneficial vitamins and minerals too (Vitamin A, iron, magnesium, and zinc).
• It’s vegetarian. Not only is it vegetarian, but it’s also a great base for veggies.

POLENTA VS. GRITS - WHAT’S THE DIFFERENCE?

Many people confuse polenta with grits, but they are slightly different. Grits have a much smoother, chewier consistency (surprisingly, given the name) and are made with white corn or hominy. Polenta, on the other hand, is made with yellow cornmeal and has a bit of a rougher, coarser texture. 

However, for all intents and purposes, you can generally sub out polenta for grits in almost any recipe. They are very similar.

Ingredients

So, how do you make this creamy polenta recipe? All you need are 5 basic ingredients, a pot, and about 20 minutes. 

• Cornmeal. I used a basic cornmeal for this recipe. You can use any type of medium to coarsely ground cornmeal you’d like. Choosing one that has a consistent grind will make your dish a bit more uniform while one that is stone ground will have a thicker texture. Just be sure to not pick up a package of instant polenta. The reason these cook so quickly is that the cornmeal has been ground to an extra fine consistency, or the polenta has been precooked and then dried and processed. We're after a soft and creamy texture here and neither of the instant option will have the texture or flavor that using real cornmeal offers. 
• Vegetable or chicken stock or water. (Water is the classic choice since it’s neutral and really lets the flavor of the corn shine. However, the stock adds a nice flavor to the dish and is great when you’re serving polenta all on its own.) 
• Salt and pepper. To amp up the flavor.
• Butter. You can leave the butter out if you’re looking to make this dish vegan and instead top it with a drizzle of olive oil. 

Here’s how to whip it up:

This quick polenta recipe could not be easier:

1. First, add the cornmeal, stock, and spices to a pot and bring to a boil.
2. Next, lower the heat and simmer until the mixture has thickened, which should take about 15 minutes. A note about stirring here – this recipe requires continuous stirring the entire time it’s cooking – step away for a moment and you’ll come back to a clumpy, burnt mess. It’s a bit fussy like that, yes. But well worth it. (Psst….If you want a no-stir method of making polenta, check out this one from Bon Appetit.)
3. Once the mixture has thickened up (it will look a bit like cornmeal porridge at this point), remove it from heat, add a bit of butter, and you’re good to go. You'll have a super delicious meal or side dish in just under 20 minutes!  
4. Add your toppings. If you'd like to dress it up a bit more, it’s easy to do. Add some fresh herbs like rosemary, thyme, or chives. Or, my personal favorite, make a cheesy polenta by adding your choice of cheese! (Parmesan polenta has a nice sharp bite to it!)

FAQ’s/Tips For Success

• Don’t use instant polenta. The convenience is ok, but the texture and taste is just not really there. And this recipe is so quick to make it’s not really that much longer than an instant version anyway (but you’ll get so much more flavor!)
• Vary your cooking time depending on how thick you’d like the dish to be. The cooking time here makes a nice and soft, creamy base. But, if you like your polenta on the thicker side, allow it to cook for a bit longer until it reaches the consistency you’re after.
• Stir frequently so the mixture doesn’t boil over and doesn’t burn on the bottom of the pot.
• Serve immediately. Polenta thickens up as it starts to cool so serve this dish immediately after you’ve taken it off the stovetop.

What To Serve With Polenta

So, now you know how to make this easy cornmeal polenta, but how do you actually eat it? Sooo many ways. It’s a super versatile dish and can be served as a base for all sorts of toppings, or even on its own, with a bit of seasoning. Here are some great ways to serve this simple creamy cornmeal dish:

• Piled high with a poached or fried egg and veggies
• Topped with a beef stew
• Served as a base for a tomato sauce (or really any type of Italian sauce, TBH)
• Pan-fried and crispy, topped with veggies. (Allow the polenta to cool, then slice it and fry it in a pan over the stove.)
• Alongside some delicious shrimp
• Served under a mushroom ragout
• Under a big scooping of Jambalaya
• Make it cheesy, with parmesan, cheddar, or pretty much any cheese
• Add some herbs to make it super-duper delicious.
• As a base for pretty much anything you’d put atop a bowl of pasta!

Variations

While the recipe here is for a creamy dish, there are also loads of other things you can make with polenta. (Especially if you have leftovers!) Here are a few ideas to try:

• Fried Polenta
• Baked Polenta
• Fries
• Chips
• Cake (it's true! Polenta can make delicious baked cakes!)

Make this Delicious, Easy, and FAST Polenta Recipe today! I promise – breakfast, lunch, or dinner – they will all be better because of it.

I’d love it if you’d tag me on Instagram if you make this creamy and quick polenta recipe! And don't forget to let me know what you think in the comments below!

Try These Other Easy Sides Dishes

• Easy 20-Minute Yogurt Flatbread
• Hot Honey Roasted Carrots
• Roasted Garlic And Cauliflower Mash
• Roasted Garlic Dipping Sauce For Bread
• Tomato Salad With Grains, Mint And Feta

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