Creamy Stovetop Polenta

This creamy stovetop polenta has become my favorite way to make polenta because there’s no constant stirring and no hauling a Dutch oven in and out of the oven.

This stovetop method has become my favorite way to make polenta. Everything happens right on top of the stove in a heavy saucepan or small Dutch oven. You whisk the cornmeal slowly into the hot liquid, turn the heat way down, and let it gently cook until it becomes thick, creamy, and fluffy.

And yes, you still have to give it a stir every so often. Polenta is polenta. She’s going to require some attention. But this method is simple, reliable, and makes a beautiful bowl of creamy polenta.

What Is Polenta?

Polenta is a classic Italian dish made from ground cornmeal cooked slowly in liquid until it becomes soft and creamy. Think of it as cornmeal transformed into the ultimate comfort food.

It can be served soft and creamy straight from the pot, topped with meat, vegetables, sauce, or simply a little extra Parmesan.

But here’s one of the best things about polenta: it completely changes as it cools.

Fresh from the pot, it’s creamy and spoonable. Once refrigerated, it firms up enough to slice. Those slices can then be pan-fried or grilled until they’re beautifully golden and crisp on the outside while staying tender inside.

One batch, two completely different ways to eat it. I love that.

Ingredients:

Cornmeal: Use coarse or medium-grind cornmeal. Avoid instant polenta for this recipe.
Chicken broth: I prefer low-sodium broth for more flavor without making the polenta too salty.
Milk: Adds richness and helps make the polenta extra creamy.
Butter: Use unsalted butter so you can control the salt.
Parmesan: Freshly grated Parmesan melts beautifully and adds plenty of savory flavor.

How to Make Creamy Stovetop Polenta

Bring your broth and milk to a boil, then slowly sprinkle in the cornmeal while whisking constantly. And when I say slowly, I mean SLOWLY! Dumping the cornmeal in all at once is how you end up fighting a pot full of lumps.

Once it’s smooth, turn the heat way down, cover the pot, and let it cook gently. Give it a good stir about every 10 minutes, scraping the bottom and sides as you go. Depending on your cornmeal, it may take anywhere from 25 to 45 minutes.

When it’s thick, fluffy, and pulling away from the sides of the pan, remove it from the heat and stir in your butter and Parmesan.

And THEN taste it before you add any salt!

For exact measurements and complete instructions, see the recipe card below.

My Biggest Polenta Tip: Watch the Salt!

Ask me how I know this one.

I’ve made polenta with salty broth before, including Better Than Bouillon, and ended up with polenta that was WAY too salty.

And once it’s in there, you can’t exactly take it back out.

Broth, butter, and Parmesan can all contribute salt, so I strongly recommend using low-sodium chicken broth and unsalted butter.

Even then, don’t automatically add salt at the beginning.

Wait until the polenta is completely cooked and you’ve stirred in the butter and Parmesan. Then taste it and add salt only if it actually needs it.

If you’re using regular broth, Better Than Bouillon, salted butter, or an especially salty Parmesan, be even more careful.

Taste first. Salt last.

Broth or Water?

Either works.

I prefer chicken broth because it gives the polenta a fuller, richer flavor. You can use all water for a more neutral polenta, or use a combination of broth and water.

The milk adds another layer of creaminess, but that can also be replaced with additional water, broth, or an unsweetened plant-based milk if needed.

What to Serve With Polenta

One of the reasons I love polenta is that it can take the place of pasta, rice, or even mashed potatoes with so many meals. It’s creamy and comforting on its own, but it’s REALLY good when there’s a sauce involved. Polenta just soaks up all that goodness.

The last time I made it, I served my Shrimp Fra Diavolo right over the polenta instead of making pasta. The shrimp and spicy tomato sauce spooned over that creamy Parmesan polenta? Oh my. SO good.

Honestly, I didn’t miss the pasta at all.

If you’re wondering what else to serve over creamy polenta, here are some of my favorites:

• Shrimp Fra Diavolo – Shrimp and a spicy tomato sauce are wonderful over creamy polenta.

• Chicken Fricassée – Especially when there’s plenty of that delicious sauce to spoon over the top.

• Braised beef or short ribs – Polenta is made for rich, slow-cooked meats and their gravy.

• Italian sausage and peppers – Add some tomato sauce and spoon the whole thing right over the polenta.

• Meatballs and sauce – Who says meatballs always need pasta?

• Roasted chicken – Especially with pan juices or gravy.

• Pork chops – A saucy pork chop over Parmesan polenta makes a hearty dinner.

• Roasted vegetables – Peppers, zucchini, onions, tomatoes, asparagus, or whatever vegetables are in season.

• Sautéed greens – Spinach, Swiss chard, or kale with garlic and olive oil make a simple meatless topping.

• A fried or poached egg – Creamy polenta topped with an egg and plenty of Parmesan makes a pretty spectacular breakfast, brunch, or breakfast-for-dinner situation.

Polenta Loves Sauce

That’s probably my biggest tip when deciding what to serve with polenta: think SAUCE.

Tomato sauce, pan juices, gravy, braising liquid, garlicky olive oil…anything you’d normally want to soak up with bread, pasta, rice, or mashed potatoes is probably going to be delicious spooned over a bowl of creamy polenta.

Make a little well in the middle, spoon whatever deliciousness you’ve made right into it, add a little extra Parmesan, and dinner is DONE.

Making Polenta for Frying or Grilling

This is where leftovers get REALLY good.

As polenta cools, it naturally firms up. Refrigerate it and it becomes sturdy enough to cut into squares, rectangles, rounds, or whatever shape you like.

If you’re specifically making this recipe for frying or grilling, reduce the total liquid slightly so the finished polenta sets up even firmer.

Pour the hot polenta into a lightly greased baking dish or sheet pan and smooth the top into an even layer. Let it cool, then cover and refrigerate until completely chilled and firm.

Once it’s set, slice it into portions or use a biscuit or cookie cutter to make rounds.

To Pan-Fry Polenta:

Heat a little olive oil in a cast-iron or nonstick skillet. Add the chilled polenta pieces and cook until they’re golden brown and crisp on the first side. Flip and brown the other side.

Crispy outside. Creamy inside.

SO good.

To Grill Polenta:

Firm, chilled polenta can also be lightly brushed with olive oil and placed on a hot grill. Cook until heated through with golden grill marks on both sides.

It’s a completely different experience from a bowl of soft polenta, which is exactly why making extra is never a bad idea.

Doubling the Recipe

I typically double this recipe, especially if I’m feeding a crowd or want enough leftover polenta for frying or grilling later.

Simply double all of the ingredients and follow the same directions. Just make sure you’re using a pot large enough to comfortably hold everything and allow room for stirring.

A Few Final Polenta Tips

Add the cornmeal SLOWLY. This is your best defense against lumps.

Keep the heat low. Once the cornmeal is incorporated, polenta likes gentle heat.

Don’t rush it. Depending on the grind of your cornmeal, yours might be ready in 25 to 35 minutes or it might need closer to 45.

Stir from the bottom. Polenta can settle and stick, so scrape the bottom well when you stir.

Remember that it thickens as it sits. Polenta that’s perfectly creamy in the pot will continue to thicken as it cools.

Taste before salting. I know I’ve said it already, but I’ve also ruined enough polenta to earn the right to say it again.

Taste. Before. Salting.

A Simple Bowl of Comfort

There’s just something about a bowl of warm, creamy polenta. It’s simple, inexpensive, and made with just a handful of ingredients, but somehow it feels like pure comfort food.

Serve it alongside dinner, spoon something saucy over the top, or do what I did and pile on some spicy Shrimp Fra Diavolo. And definitely make enough for leftovers because once that polenta chills and firms up, tomorrow’s crispy fried or grilled polenta is already halfway done.

Creamy tonight. Crispy tomorrow.

And really, what more could you ask from a little cornmeal?

Creamy Stovetop Polenta

Rich, creamy stovetop polenta made with chicken broth, milk, butter, and Parmesan cheese. This easy method cooks low and slow on the stovetop with only occasional stirring for perfectly creamy polenta every time.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine Italian

Servings 4 servings

Ingredients

  

• 4 cups low-sodium chicken broth
• 1 cup milk
• 1 cup coarse or medium-grind cornmeal
• 3 tablespoons unsalted butter
• ½ cup freshly grated Parmesan cheese plus more for serving
• Salt to taste
• Chopped fresh rosemary or parsley optional

Instructions

 

• Add the chicken broth and milk to a 3 to 4-quart heavy-bottomed saucepan or small Dutch oven. Bring to a boil over medium-high heat.
• Once boiling, very slowly sprinkle the cornmeal into the liquid while whisking constantly. Continue whisking until all of the cornmeal is incorporated and smooth.
• Reduce the heat to a very low simmer and cover. Cook for 25 to 35 minutes, or up to 45 minutes depending on the cornmeal, stirring well about every 10 minutes. Be sure to scrape along the bottom and sides of the pan.
• The polenta is ready when it’s thick, creamy and fluffy and begins to pull away from the sides of the pan when you run a spoon around the edges.
• Remove from the heat. Stir in the butter and Parmesan until melted and creamy.
• Taste before adding salt. The broth, butter, and Parmesan may provide plenty of salt already. Season only as needed.
• Serve immediately with additional Parmesan and chopped fresh rosemary or parsley, if desired.

Notes

 

For the best control over seasoning, use low-sodium chicken broth and unsalted butter. Broth, Parmesan, and butter can all contain quite a bit of salt, so wait until the finished polenta is completely cooked before adding additional salt.

Chicken broth gives the polenta a richer flavor, but water can be substituted for some or all of the broth.

Polenta will continue to thicken as it cools. Leftovers can be spread into a baking dish or sheet pan, refrigerated until firm, then sliced and pan-fried or grilled.

This recipe can easily be doubled. Double all ingredients and follow the same cooking method, using a large enough heavy-bottomed pot.