How To Make The Best Creamy Polenta

The possibilities are endless with this creamy polenta recipe! Make it sweet with berries and a drizzle of honey, or savory with mushroom ragout and sausage.

When I hear “creamy polenta”, I inevitably think of comfort food.

Polenta was an essential food growing up and still is a staple in Romanian cooking.

Despite polenta being a rather simple dish, it feels special every time I make it. I don't know if it's the golden color or texture that works so well in so many dishes, but polenta holds a special place in my heart.

My fondest memory of making creamy polenta takes me back to my great-grandmother’s kitchen in a tiny village. It was located just a few hours outside the city I grew up in, where my cousins and I spent nearly every summer as children.

There, in a modest kitchen without running water or electricity, my great-grandmother hovered over the wood stove, quietly stirring. She wore black on most days and kept her long white hair, tightly wrapped in a bun, hidden beneath a black headscarf.

Her hands, though calloused and arthritic from years of labor, worked swiftly to prevent the polenta from sticking. From time to time, I'd get a turn at stirring, happily watching the buoyant bubbles as they made their way to the surface.

The end result was always a perfectly creamy polenta that my cousins and I couldn’t wait to dig into.

Polenta is by far one of the easiest dishes to make. It requires very few ingredients and is also quite versatile, easily working in savory as well as sweet dishes.

What Is Polenta?

Polenta in its simplest form is ground up yellow corn prepared with chicken broth and/or water, butter or ghee, and salt.

I've noticed that cornmeal and polenta are used interchangeably at times. However, cornmeal is usually ground more finely and will not yield the same consistency as actual polenta.

When shopping, look for cornmeal that’s clearly labeled polenta so you can achieve the beautiful golden creamy texture of creamy polenta.

How To Source The Best Polenta

Sadly, we live in a time where corn isn't what it used to be. I know if you're reading this post, you likely care about the quality of the food you and your family eat.

When purchasing your polenta, look for trusted brands from reliable sources. Always choose organic and non-GMO.

Most grocery stores sell polenta in the organic aisle, or online is a good option, too.

How To Soak Polenta

In Romania and in traditional cooking, most grains are soaked prior to cooking.

Unlike other grains, however, corn requires an extra soaking step involving lime water to release bound-up Vitamin B3 (niacin). This step, called nixtamalization, is very easy to do, and requires no more effort than regular soaking, although you do have to think ahead.

Nixtamalization dates back to the Native American peoples who prepared their corn by soaking it in lime water. Although their diet was high in corn, by preparing it this way, they protected themselves from a disease called pellagra which was later determined to be caused by a niacin deficiency.

Even if you don't want to nixtamalize your corn, I do encourage you to soak your polenta overnight regardless. This will cut down on cooking time and make it much easier on digestion.

While grains are generally soaked and drained, then rinsed and cooked in fresh water, the polenta grains are far too small to soak and drain so I cook them in the same water.

How To Cook Creamy Polenta

When cooking polenta, everything comes down to the process. You have to keep an eye on it, or it can end up lumpy, too watery, or too hard.

The most important step is continuous stirring. Whisk constantly.

I recommend staying close to the stove until the polenta reaches a thick, semi-sticky consistency.

Then to get the silky smooth texture, stir in butter. I actually prefer to use ghee because it is nuttier tasting and also wonderful for gut health.

Ghee can be found in any store these days or you can make your own!

Creamy polenta will inevitably harden the longer it sits (at room temperature or in the refrigerator)…

Simply heat it the next day with a little broth or water, stirring continuously, to revive the polenta and bring it back to life. Another dollop of ghee or butter won't hurt either!

What To Serve With Creamy Polenta

Polenta, similar to French crepes, are neutral at their core. If you want a sweet dish, you can easily top it with berries and nuts, honey and jams… or if you go savory (my favorite way), the possibilities are endless.

I personally love pairing my creamy polenta with a mushroom ragout and sausage. Or, enjoy it as a side dish with chicken or seafood, steak, a simple sauce, or roasted veggies and herbs.

You could also let your polenta come to room temperature and press it flat, creating a thin layer. Cut this layer into triangles and fry as a base for an appetizer. Top it with pesto, replace your traditional bruschetta, or get as creative as you want!

I'd love to hear how you like to eat polenta and whether you like it in sweet or savory dishes!

Do you prefer savory polenta or sweet?