Sometimes thought of as Italian “porridge” made from ground corn or cornmeal, polenta is an Italian side dish that can be made a number of different ways. It can be served soft or creamy as I’m sharing here or it can also be served firm, cut into different shapes. You’ll even see it fried crisp in olive oil topped with tomato sauce or mushroom ragu.
A big spoonful of polenta is a great substitute for mashed potatoes underneath thick slices of beef braciole or saucy shredded beef.
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Foolproof polenta? YES!
Using the word “foolproof” is brave. But when a recipe works, time after time, over and over, I think this creamy polenta recipe deserves the “foolproof” moniker.
Here’s why:
Myths about polenta
This recipe also debunks a some polenta-making-myths:
You don’t have to use hot water. Since we are soaking the cornmeal ahead, the water will be at room temperature.
You don’t have to use a wooden spoon. I have found that using a stainless steel whisk works works just as well as a wooden spoon does.
You don’t have to be a slave to polenta. Similar to my no wine risotto recipe, this simple polenta recipe doesn’t require endless stirring or standing over the stove.
You don’t have to use a “polenta pot“. A polenta pot is wider at the top and angles down to be narrower at the bottom and many times is made of copper and tin. In this recipe, I use a 4qt. sauce pan.
Soft polenta cornmeal choice
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There are different varieties of cornmeal, some specifically labeled “polenta”. I use Bob’s Red Mill Medium Grind Cornmeal. They also make a “polenta” cornmeal as well, but I don’t find if necessary. Regardless of which you select, you will have a similar outcome with this recipe if you follow the technique outlined below.
How to make creamy polenta — a timeline.
Prep the cornmeal overnight
- Add the cornmeal to the pot you’re going to cook the polenta in. Pour in the chicken broth and water. Cover with plastic wrap and let sit overnight for about 12 hours. NOTE: You can also soak the cornmeal directly in the pan you plan to cook it in. Just be sure to stir it before cooking.
The next day
- About 40 minutes before serving, transfer the cornmeal and liquid to a 4qt. sauce pan and set the pot over medium heat. Cook until the water starts bubbling.
Time to serve
- Lower the heat and cook, stirring every 5-8 minutes or so, until creamy. Taste for texture.
- The polenta should be soft and creamy without any grittiness. Depending on the coarseness of the cornmeal, you may have to extend the cooking time a bit and add some more liquid as needed. Don’t worry -you can’t mess it up!
- Off the heat, stir in the parmesan cheese followed by butter. Keep stirring until the butter has melted and the polenta takes on a glossy sheen.
- Taste for seasoning and add more parmesan and top with another pat of butter. Serve right away!
How to make polenta ahead or reheat.
If you plan on making the polenta earlier in the day you plan to serve or if you are reheating leftover polenta, add the polenta to a clean pot. Turn on the heat and immediately add in a few splashes of water or chicken broth. As the polenta heats, it will soften. Whisk until creamy.
Made this recipe?
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Simple, Creamy Polenta with Parmesan (Overnight Recipe)
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Ingredients
- 1 cup cornmeal
- 2 cup chicken broth, plus a little more as needed
- 2 cup water, plus more if needed for serving
- 2 T unsalted butter
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
Instructions
- Soak the cornmeal in the water and chicken broth overnight in a bowl. Cover with plastic wrap.1 cup cornmeal, 2 cup chicken broth, 2 cup water
- Add the broth and water soaked cornmeal to a small saucepan and raise the heat until it starts bubbling. Stir often. Cover and lower the heat to a simmer and cook until creamy, stirring occasionally for about 30 minutes.
- Stir in butter and parmesan and taste for consistency. Season with salt and pepper. Loosen with remaining chicken broth/water as needed or to reheat1 teaspoon kosher salt, 2 T unsalted butter, ½ cup grated parmesan cheese
Notes
- Ratio of cornmeal to liquid is 1:4 so adjust accordingly when doubling recipe.
- Keep the lid on the polenta until ready to serve. You can also have some heated broth on had to stir in before serving if the timing of your meal needs some flexibility.
- Too much broth/liquid added when reheating? Stir in more parmesan cheese or let the polenta sit for a bit with the lid off.
Unfortunately, this was not a “no fail” recipe for me. I read and reread the instructions, followed them carefully (and I am avery experienced cook, who has made polenta for years) and this didn’t ever get to what I would call “creamy” more like a thickish gruel. I timed it based on the recipe and it delayed dinner by an hour. I finally cooked pasta, which is not what I had in mind to put my beef bourguignon over. I blame myself for not testing the recipe first, however. I won’t be uding this recipe again. I’m sorry.
Marta, I’m so disappointed to hear that the polenta didn’t work for you. Can I ask what kind of polenta you used? Thank you!
Sure. I used the Bob’s Red Mill, Medium as suggested in the recipe. My normal “go to” has always been Golden Pheasant, but it’s getting harder to find so I’ve been using Bob’s.
Thank you – that helps. Appreciate the info and happy New Year!
Accidentally gave four stars, but it deserves five stars!!
This turned out beautifully and was delicious. Love the fact that it may be made ahead!
Thanks so much Anne – I so appreciate the review and rating and love that you found the risotto easy to make ahead too. That makes me so happy! Happy holidays!♥️