Looking for a versatile and easy-to-prepare side dish that can complement any meal? Look no further than this creamy polenta recipe. Made with Quaker yellow cornmeal, seasoned broth, and finished with Parmesan cheese, cream cheese, and butter, this dish will surely become a family favorite. Follow these simple steps to make perfectly smooth and delicious polenta every time.
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What is Polenta?
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Water: Provides the liquid base for cooking the cornmeal, allowing it to absorb and become a creamy polenta.
- Whole Milk: Adds richness and creaminess to the polenta, enhancing its texture and flavor.
- Minced Garlic: Imparts a strong, aromatic garlic flavor to the dish, enhancing its overall taste.
- Yellow Onion: Adds a sweet and savory flavor to the dish when caramelized, providing depth and complexity to the polenta.
- Quaker Yellow Cornmeal: The primary ingredient forms the base of polenta, providing the dish's characteristic texture and flavor.
- Knorr Chicken Flavor Bouillon: Adds savory chicken flavor to the polenta, enhancing its taste profile.
- Ground Black Pepper: Adds subtle heat and seasoning to the dish, balancing the flavors.
- Italian Parmesan Cheese: Enhances the creaminess and adds a rich, salty, and nutty flavor to the polenta.
- Cream Cheese: Further enhances the dish's creaminess, making it rich and velvety.
- Extra Virgin Olive Oil: Used for sautéing the onions and garlic, adding a fruity and slightly peppery note to the dish.
- Unsalted Butter: Contributes to the overall richness and flavor of the polenta, making it even more indulgent.
Tools you'll need
How to Make Polenta
Note: The full instructions are provided in the recipe card below.
Heat oil in a large saucepan over medium-high heat. Add the onion, chicken flavor bouillon, and pepper and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot until the onions soften and caramelize for 3-5 minutes. Add the garlic and cook for a minute. Add the water and milk and bring to a boil over high heat. Reduce the heat to a simmer and slowly add the cornmeal, constantly whisking to ensure no lumps.
Switch to a wooden spoon, and simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick. (The timing will depend on the cornmeal that you choose.) Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Stir in the Parmesan, cream cheese, and butter off the heat. Taste for seasonings and serve hot. Enjoy!
Substitutions
- Quaker yellow cornmeal: If you can't find Quaker yellow cornmeal, you can use another brand of cornmeal or polenta. Just make sure it is the same texture (fine or coarse) and follow the cooking instructions on the package.
- Knorr chicken flavor bouillon: If you are vegetarian or prefer not to use chicken bouillon, you can substitute it with vegetable bouillon or plain water and add more salt to taste.
- Italian Parmesan cheese: If you can't find it, substitute it with another hard cheese such as Pecorino Romano, Asiago, or Grana Padano.
- Cream cheese: If you don't have cream cheese, you can use mascarpone or sour cream for a similar creamy texture and tangy flavor.
- Extra virgin olive oil: If you don't have olive oil, you can use another type of vegetable oil, such as canola or sunflower.
- Unsalted butter: If you don't have unsalted butter, you can use regular salted butter, but adjust the amount of salt in the recipe accordingly.
- Ground black pepper: If you don't like black pepper, you can omit it or use white pepper or cayenne pepper for a different flavor.
Variations
- Mushroom polenta: Add sautéed mushrooms for an earthy and flavorful twist.
- Tomato polenta: Add canned or fresh tomatoes for a tangy and sweet flavor.
- Spinach and feta polenta: Add wilted spinach and crumbled feta cheese to the polenta for a Mediterranean-inspired dish.
- Truffle polenta: Add truffle oil or chopped truffles for a decadent and aromatic dish.
- Roasted garlic polenta: Roast garlic cloves in the oven until soft and caramelized, then mash them and add to the polenta for a sweet and savory flavor.
- Herb polenta: Add chopped fresh herbs such as thyme, rosemary, or parsley to the polenta for a fragrant and flavorful dish.
- Cheesy polenta: Add different types of cheese, such as cheddar, gouda, or blue cheese, to the polenta for a more indulgent and cheesy dish.
How to Serve
- As a side dish: Serve the polenta as a side dish with roasted chicken, grilled steak, or sautéed vegetables.
- As a breakfast dish: Serve the polenta topped with fried eggs, sautéed mushrooms, and bacon for a hearty breakfast.
- As an appetizer: Cut the polenta into squares or triangles, grill or fry them, and serve with a dipping sauce such as marinara or pesto.
- As a topping: Use polenta for pizza instead of traditional pizza dough.
- As a snack: Chill the polenta in the fridge until firm, cut it into sticks or shapes, and fry until crispy for a tasty snack.
- As a vegetarian main dish: Top the polenta with roasted vegetables, pesto, and shaved Parmesan for a satisfying and flavorful vegetarian meal.
How to Store & Re-Heat
- To store: Let it cool to room temperature and transfer it to an airtight container. You can store it in the fridge for 3-4 days or in the freezer for up to 3 months. When storing in the freezer, wrap the container with plastic to prevent freezer burn.
- To reheat: You can use the microwave or stovetop. To reheat in the microwave, place the polenta in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through until heated. To reheat on the stovetop, add a splash of milk or water to the polenta to loosen it up, then transfer it to a saucepan and heat over medium-low heat, constantly stirring until heated through. Add more milk or water if needed to adjust the consistency. Ensure not to overheat the polenta, which can become too thick or dry.
Make-Ahead
Follow the recipe, let the polenta cool to room temperature, and transfer it to an airtight container. You can store it in the fridge for up to 3-4 days or in the freezer for up to 3 months. When you're ready to serve, reheat the polenta using the microwave or stovetop method described above. You may need to add milk or water to loosen up the polenta if it has become too thick.
Tips for Making The Best Polenta
- Use a heavy-bottomed pot: A heavy-bottomed pot will help distribute heat evenly and prevent the polenta from sticking or burning.
- Constantly whisk the cornmeal: Whisking it constantly while adding it to the liquid will prevent lumps from forming and create a smooth texture.
- Slowly add the liquid: Adding the liquid slowly while whisking will prevent lumps and ensure a smooth consistency.
- Stir constantly: Once the cornmeal is added, stir it with a wooden spoon to prevent sticking and ensure an even texture.
- Don't rush the cooking process: Cook the polenta on low heat and stir it often until it thickens to the desired consistency.
- Add butter and cheese at the end: Adding the butter and cheese at the end of cooking will give the polenta a rich and creamy flavor.
- Adjust seasoning: Taste the polenta before serving and adjust the seasoning as needed with salt and pepper.
- Experiment with toppings: Try different toppings such as roasted vegetables, meat, or sauces to customize the dish.
FAQ
Is polenta gluten-free?
Yes, polenta is gluten-free as it is made from cornmeal which does not contain gluten.
Can I make polenta without milk?
You can make polenta without milk using water or vegetable broth instead. The milk adds a creamy texture and flavor but is not essential.
Can I use instant polenta instead of yellow cornmeal?
Instant polenta is pre-cooked and requires less time to cook than regular cornmeal. You can use instant polenta instead of yellow cornmeal, but follow the package instructions for the correct cooking time.
Can I make polenta in a slow cooker?
You can make polenta in a slow cooker by adding the cornmeal and liquid to the slow cooker and cooking on low for 4-6 hours, stirring occasionally. Add the cheese and butter at the end and adjust the seasoning to taste.
How do I know when the polenta is done cooking?
Polenta is done cooking when thick and creamy with no visible lumps. It should have a smooth texture and a slightly grainy taste. The cooking time may vary depending on the type of cornmeal you use.
How do I prevent the polenta from getting lumpy?
To prevent lumps, it's important to whisk the cornmeal into the liquid slowly and constantly, ensuring no dry pockets. You can also use fine-milled cornmeal and sift it before adding it to the liquid to remove any lumps. If you get lumps, use a whisk or immersion blender to blend them.
How do I make polenta creamier?
To make polenta creamier, add more butter, cream, or cheese at the end of cooking. Add a little milk or cream while stirring to adjust the consistency. Alternatively, you can use a combination of milk and heavy cream instead of water for a richer flavor.
Can I use chicken or vegetable broth instead of water?
Yes, using chicken or vegetable broth instead of water will flavor the polenta. If you use a pre-seasoned broth, adjust the amount of salt in the recipe accordingly.
More Italian Recipes:
- Homemade meatballs
- Baked ziti
- Italian seasoning salt
- 20 minutes easy Italian herb rice
- Sweet Italian sausage
Recipe
Easy Polenta
Ingredients
- 4 cups of water
- 4 cups whole milk
- 3 cloves minced
- 1 large yellow onion , finely chopped
- 2 cups Quaker yellow cornmeal
- 2 tablespoons knorr chicken flavor bouillon
- ⅛ teaspoon ground black pepper , to taste
- 1½ cups freshly grated Italian Parmesan cheese
- 8 z (226g) cream cheese
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
Instructions
- Heat oil in a large saucepan over medium-high heat. Add the onion, chicken flavor bouillon, and pepper and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the onions soften and caramelize, about 3-5 minutes. Add the garlic and cook for a minute.
- Add the water and milk and bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, constantly whisking to make sure there are no lumps. Switch to a wooden spoon, and simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick. (The timing will depend on the cornmeal that you choose.)
- Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, cream cheese, and butter. Taste for seasonings and serve hot. Enjoy!
Notes
- To store: Let it cool to room temperature and transfer it to an airtight container. You can store it in the fridge for up to 3-4 days or in the freezer for up to 3 months. When storing in the freezer, wrap the container with plastic to prevent freezer burn.
- To reheat: You can use the microwave or stovetop. To reheat in the microwave, place the polenta in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through until heated. To reheat on the stovetop, add a splash of milk or water to the polenta to loosen it up, then transfer it to a saucepan and heat over medium-low heat, constantly stirring until heated through. Add more milk or water if needed to adjust the consistency. Ensure not to overheat the polenta, as it can become too thick or dry.
- You can substitute the water for chicken stock for vegetable stock when cooking the polenta, omit the chicken flavor bouillon and add salt to taste.
- Pair with our Oven Beef Stew with Carrots and Sweet Potatoes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.