How to Make Perfect Polenta

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Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a great base for any kind of saucy meat or mushroom ragout.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 14, 2024
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A serving bowl of creamy polenta, topped with black pepper, butter, and extra parmesan cheese
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Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 cups water

  • 1 teaspoon fine salt

  • 1 cup polenta

  • 3 tablespoons butter, divided

  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Directions

  1. Gather all ingredients.

    Ingredients to make perfect polenta

    Dotdash Meredith Food Studios

  2. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.

    A hand pouring a small bowl of polenta into a pot of boiling water, as another hand whisks the polenta into the water

    Dotdash Meredith Food Studios

  3. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Cooking time will depend on the polenta grind.

    A wooden spoon stirring polenta in a large pot

    Dotdash Meredith Food Studios

  4. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.

    A wooden spoon stirring parmesan cheese and butter into a large pot of polenta

    Dotdash Meredith Food Studios

  5. Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

    A serving bowl of creamy polenta, topped with black pepper, butter, and extra parmesan cheese

    Dotdash Meredith Food Studios

From the Editor

This creamy polenta pairs perfectly with our beef short ribs recipe.

497 home cooks made it!

Nutrition Facts (per serving)

291 Calories
15g Fat
31g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 291
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 41%
Cholesterol 33mg 11%
Sodium 1186mg 52%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 9g 18%
Vitamin C 12mg 13%
Calcium 202mg 16%
Iron 4mg 21%
Potassium 15mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.