Creamy polenta may not be the first thing that comes to mind when you’re thinking of comfort food, but in our house, it’s a full-on family favorite. My kids LOVE this version – so much so that it usually disappears straight from the pot before I even have the chance to pour it into a pan to set. Forget the fancy grilled squares … we’re more of a “grab a spoon and dig in while it’s still creamy” crew.
I like to dress mine up with onions (any kind – red, yellow, white, whatever is hanging out in the kitchen that day), plenty of garlic, and of course a generous HEAP of Parmesan at the end. The result is silky, cheesy, and pure comfort in a bowl.
Around here, we usually top our polenta with something saucy. A shrimp mixture with garlic, tomatoes, and a little spice? Yes, please. My homemade meatballs with marinara? Even better. That’s the beauty of polenta – it plays well with whatever you’ve got simmering on the stove.
It’s humble, it’s cozy, and it always makes everyone at the table happy. What more could you ask for?
ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (any variety you like)
- 2 cloves garlic, finely minced
- 1 quart chicken stock or broth
- 1 cup of coarse ground cornmeal
- 3 tablespoons of unsalted butter
- 2 teaspoons kosher salt
- lots of freshly ground black pepper
- 2 ounces Parmesan cheese, grated (more, if you are cheesy!)
directions
- Preheat the oven to 350°F.
- Start with the onions. In a large, oven-safe saucepan, heat the olive oil over medium heat. Add the onion and ½ teaspoon of the salt. Cook until the onions turn soft and translucent, about 4–5 minutes.
- Add the garlic. Lower the heat, stir in the garlic, and sauté for 1–2 minutes – just until fragrant.
- Add the stock. Turn the heat up to high, pour in the chicken stock, and bring to a boil.
- Whisk in the cornmeal. Slowly add the cornmeal, whisking constantly to prevent lumps. Once it’s all in, cover the pot and slide it into the oven.
- Bake. Cook for 35–40 minutes, stirring every 10 minutes. Set your timer! You are looking for smooth and creamy.
- Finish it off. Remove from the oven, stir in the butter, the rest of the salt, and pepper. Slowly fold in the Parmesan until melted and luscious.
- And at this point I add more black pepper on top. Delish!
- Serve or chill:
- At this point, you can serve it creamy and warm (yes, please! This is when I scoop some polenta in a bowl and pour my saucy topping, like my marinara, saucy shrimp or homemade meatballs over it! ) OR
- Pour it into a parchment-lined 9×13-inch pan. Chill until set, then slice into squares, rounds, or triangles. Brush with olive oil and crisp them up in a skillet or on the grill.
Tips & Serving Ideas
- Serve creamy polenta with braised meats, roasted veggies, or even a fried egg on top.
- Grilled polenta squares make the best appetizer – just add marinara or pesto for dipping.
- If you’re vegetarian, swap the chicken stock for vegetable broth.
Closing
So there you have it – my family’s favorite polenta. Creamy, cheesy, and always gone faster than I can blink. Whether you’re spooning it straight from the pot, topping it with saucy shrimp, or letting my meatballs steal the show, this dish is proof that simple food can be downright magical. Just don’t ask me to cut it into neat little squares – my crew never lets it cool that long. 😉
Let me know how YOU like to serve polenta!
