This creamy polenta recipe is rich, flavorful, and makes the perfect side dish. Trust me, it’s the best version I’ve ever tried.
Polenta is a classic Italian dish made from ground cornmeal. It’s incredibly creamy with a slightly sweet, buttery flavor that my family loves. If you’re new to polenta, think of it as having a texture similar to grits or creamy oatmeal.
This recipe comes from Chef Richard, who I’m convinced makes the best polenta. It’s easy to make and always turns out thick, silky, and delicious. Serve it as a simple side dish or turn it into the main event, topped with roasted vegetables, braised meats, or something saucy.
Key Ingredients
- Polenta: Think of polenta as the Italian version of grits. Both are made from ground corn, but polenta has a slightly coarser texture, giving it a bit more of a bite. I used Bob’s Red Mill polenta in the photos, but any medium or coarse-ground cornmeal works well.
- Onion and Garlic: We cook minced onion and sliced garlic in olive oil before adding some broth, which gives our polenta an incredible savory, rich flavor.
- Broth: Use whatever you love, chicken broth, vegetable broth, or even water work. The broth adds richness, but this recipe is flexible and turns out beautifully either way.
- Herbs: We toss in a bay leaf and some thyme sprigs, adding more flavor.
- Milk and Mascarpone: These make the polenta extra creamy and rich. I use whole milk and mascarpone, an Italian cheese that’s buttery and a little sweet. It’s similar to cream cheese but more delicate. If you don’t have mascarpone, cream cheese makes a great substitute.
Find the full recipe with measurements below.
How to Make My Favorite Polenta
Tip 1: Make it on the stovetop. Start with a medium saucepan over medium heat. Cook the onion and garlic in olive oil until they are soft and fragrant, then add your broth (or water). Add the herbs and season with salt and pepper.
Tip 2: Stir the polenta as it cooks. Once the broth comes to a simmer, gradually whisk in the polenta. Keep stirring for a few minutes as it thickens, which helps prevent lumps and ensures a smooth, creamy texture.
Tip 3: Finish with milk and mascarpone. When the polenta is thick and tender, stir in the milk and mascarpone. Let it rest for a few minutes before serving, allowing it to thicken beautifully. Super easy, incredibly creamy, and full of flavor!
Tip 4: Polenta thickens as it sits. Polenta continues to thicken as it cools, so if you’re not serving it right away, or you’re reheating leftovers, you’ll need to thin it out before serving. Stir in a splash of broth or water over low heat until it’s smooth and creamy again.
Serving Suggestions
This creamy polenta is the perfect base for anything saucy or savory. Serve it for breakfast, topped with poached eggs, or make it a vegetarian bowl with roasted vegetables. I especially love it with roasted mushrooms, broccolini, garlic roasted tomatoes, or this roasted asparagus.
It’s also incredible alongside slow-cooked meats like these incredible braised short ribs, beef stew, pulled pork, braised short ribs, baked pork tenderloin with apples, Swedish meatballs, or our Italian meatballs.
The Best Creamy Polenta
- PREP
- COOK
- TOTAL
Chef Richard’s favorite polenta recipe is made with broth, milk, and his secret ingredient: mascarpone cheese. Trust me, this recipe is the best I’ve tried. Mascarpone is super creamy and rich, which makes this polenta incredibly delicious.
You Will Need
1 ½ tablespoons olive oil
¾ cup minced onion, 1 small onion
2 garlic cloves, thinly sliced
4 cups chicken broth, veggie broth, or water (946ml)
1 bay leaf
3 sprigs fresh thyme
½ teaspoon fine sea salt or more to taste
⅛ teaspoon fresh ground black pepper
1 ½ cups dried polenta (245g)
4 ounces mascarpone (113g)
1 cup whole milk (236ml)
Directions
1Cook onion and garlic: In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and sweet, 3 to 4 minutes.
2Add broth and spices: Pour in the broth, then add the bay leaf, thyme, salt, and pepper. Cover with a lid and bring to a simmer. Simmer for 3 minutes.
3Stir in the polenta: Uncover the saucepan and slowly pour in the polenta, stirring continuously. Continue stirring for 3 minutes as it begins to thicken.
4Add the milk and cheese: Add the mascarpone and milk and stir them into the polenta. Cook for another 2 to 3 minutes, until smooth and creamy.
5To finish: Remove the bay leaf and thyme sprigs. Take the pan off the heat and let the polenta rest for 2 to 3 minutes before serving. If it thickens too much, stir in a splash of broth or water until it reaches your desired consistency.
Adam and Joanne's Tips
- Storing: Allow to cool slightly, transfer to an airtight container, and refrigerate for up to 5 days. You can also freeze for up to 3 months. As it sits, it will thicken even more. You can reheat it by whisking in more broth or water to make it creamy again.
- Polenta: We used Bob’s Red Mill. Other brands may need slightly longer cook times.
- Mascarpone: Mascarpone is rich, creamy, and slightly sweet. If you cannot find it, substitute cream cheese.
- The nutrition facts provided below are estimates.
Excellent!
The flavor of this polenta was wonderful. I followed the recipe exactly, even by using Bob’s Red Mill Yellow Corn Polenta, however, my product was extremely thin so I had to simmer it a while until it had a creamy texture. You didn’t have a video that I could view to see what the finished product should be like, so I had to guess. I think that next time I make it, I should either use more polenta or less broth. Any thoughts as to why my polenta was so thin?
Hi Jocelyn, We do plan to add a video to this recipe, but have not yet. Polenta will thicken as you simmer it, so you did the right thing! Next time, you can hold a bit of broth back to see if that helps you out.