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golden-colored creamy polenta in a wooden bowl on a rustic stone backdrop, and fresh green herbs for garnish

Best Creamy Polenta Recipe

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.

Course Breakfast, Side Dish
Cuisine Italian, Romanian
Cook Time 30 minutes
Soaking Time 19 hours
Servings 12
Calories 133 kcal
Author Daniela Modesto

Ingredients

Instructions

The morning before the day you want to cook...

  1. Carefully combine polenta and lime water in a large saucepan or pot. Lime water can irritate the skin, so be careful not to touch it. If you do, quickly wash it off with water.

    uncooked polenta grains being poured into a dark-colored bowl
  2. Cover and let sit at room temperature for 7 hours.

The afternoon before the day you want to cook...

  1. Add raw apple cider vinegar or other acidic medium to polenta and lime water mixture.

  2. Cover and let sit at room temperature for 12 to 24 hours.

Anytime on the day you want to cook...

  1. When ready to cook the polenta, add water and salt to the pot. Do not drain away the lime water.

  2. Whisk constantly while bringing mixture to a simmer.

  3. When the polenta starts to thicken a little, add 1 cup broth.

    a stainless steel pot of polenta being stirred with a wooden spoon
  4. Continue cooking on low heat, still stirring, until mixture resembles a thick, semi-sticky consistency.

  5. Add ghee and stir until well incorporated. The texture should become silky smooth.

  6. Add additional salt, if desired.

  7. Let polenta cool slightly and serve with toppings of choice!

    a stainless steel pot of creamy polenta garnished with fresh herbs, with a wooden spoon in the pot, next to a cutting board and knives

Recipe Notes

The book Nourishing Traditions by Sally Fallon explains how to make lime water:

To make lime water, place about 1 inch pickling lime in a 2-quart jar. Fill jar with filtered water, shake well, cover tightly, and let stand overnight. The powder will settle and the resultant clear liquid is lime water. Store in a cool place (it’s not necessary to refrigerate) and use for soaking cornmeal by pouring out carefully.

If you don't have pickling lime or don't want to nixtamalize your corn, simply combine 6 cups water, 2 cups polenta, and 1/4 cup raw apple cider vinegar in a large saucepan or pot. Cover and let sit at room temperature overnight. The next day, add the  salt. Whisk constantly while bringing mixture to a simmer. When it starts to thicken a little, add 1 cup broth. Then proceed with the recipe as written.

Nutrition Facts
Best Creamy Polenta Recipe
Amount Per Serving
Calories 133 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 368mg16%
Potassium 56mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 57IU1%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.