Best Versatile Polenta Recipe: Creamy, Fried or Grilled - Cultured Table (2024)

This classic polenta recipe can be served straight out of the pot as a creamy polenta recipe, or used to make grilled or fried polenta.

Originally published in October 2019, this post has been updated.

What is Polenta?

Now, don’t be worried if you don’t know! I had never heard of polenta until I married my Italian husband. Polenta is a very simple porridge, if you will, made of cornmeal. If you’re thinking, “that sounds a lot like grits” you wouldn’t be too far off base.

What’s the difference between polenta and grits?

Polenta is a staple in Italian cuisine, made of yellow cornmeal, usually ground coarsely. It’s often found on menus in northern Italy. Grits, commonly served in the southern part of the United States, are made of a more finely ground white corn.

I was first introduced to a creamy polenta, cooked on the stovetop. But instead of sticking with just polenta, my husband stirred in browned Italian sausage and cheese. Talk about comfort food!

Polenta is one of those flexible and versatile recipes that can be prepared in a number of ways. You can use water, milk, chicken stock, or vegetable broth to cook the corn for polenta.

The recipe for cooking polenta often depends on family traditions and personal preferences. And as evidenced by my husband, it can be customized by adding grated Parmesan cheese, butter, and/or any combination of fresh herbs and spices. Or sausage!

We often eat a simple bowl full of creamy, cheesy polenta with sausage or various toppings like mushrooms and tomatoes cooked into a simple sauce. Grilled or fried polenta makes an excellent side dish, too. In fact, while I’d never had polenta at all until I met my husband, I’d never tried fried polenta until we were on our honeymoon! That was just not how his family served it. (But, dang, it was good!)

Some traditionalists argue that water is the only acceptable choice for making polenta because it yields the lightest, most distinctively corn flavor.

On the other hand, some argue that chicken or vegetable stock infuses the polenta with more flavor, while others prefer the richer and creamier taste associated with adding milk or half & half.

Ingredients

Liquid– Water works perfectly well for cooking the polenta to a creamy consistency. You can also use chicken broth, beef broth, or vegetable broth for a richer flavor. Milk is another option. For a richer polenta, you can stir in a couple of tablespoons of heavy cream just before serving.

Polenta – A coarsely ground cornmeal, this shelf stable product is great to keep on hand for last-minute meals.

Sea salt – Use your favorite table salt or sea salt.

Butter – I used salted butter; if you prefer unsalted, that will work fine.

Extras – Once the polenta is thickened, you can stir in all sorts of extras. Chopped chicken, broccoli, sausage; it’s a blank palette! Top with Parmigiano Reggiano, of course.

Process

This polenta recipe is made on the stove top. While it’s not a difficult recipe to make, it does require that you stick close by to stir the pot as the cornmeal cooks. This remains the same whether you use water or opt for a richer liquid such as broth or milk.

Once the cornmeal is cooked, you can serve the creamy polenta right out of the pot, topped with Parmesan cheese and butter, this delicious braised Tuscan pork, or even a meaty marinara sauce.

To make grilled or fried polenta, you’ll make a slightly stiffer batch of cooked polenta, which lends itself to slicing. Pour the cooked polenta into a baking dish to cool.

Polenta firms up as it cools, which allows you to cut it into rectangles or a triangular shape perfect for grilling or frying it.

Fried polenta can be cooked in your favorite skillet until it’s golden brown.

Grilled polenta can be made on a grilling pan or outside on the barbecue. Just be sure to thoroughly oil the grates to prevent sticking.

Whether you opt for creamy polenta, fried polenta, or grilled polenta, you can’t go wrong serving it with this beef ragu! It would be excellent served with this hueveos rancheros recipe, too.

FAQs

What can you make with polenta?

Polenta is an extremely versatile dish. It can be cut into lengths and made into polenta fries, or cut into squares for skewers or pizza bites, and it can even be turned into a casserole.

How do I thicken my polenta dish?

If the polenta isn’t thickening as much as you’d like, you can slowly pour a spoonful of cornmeal into the hot pot. Allow it to cook for several minutes before determining if you need to add more.

Is this a vegan polenta recipe?

Yes, simple polenta is completely vegan. If you’ve got a “mixed” household, you can make the polenta with water, then scoop out enough for the vegans in the family before stirring in any extras (like sausage, cheese, or butter).

Is this creamy polenta recipe gluten free?

In its simplest form, polenta is cornmeal and water. Since corn is gluten free, polenta makes for a good starchy dish for those who are avoiding wheat and gluten. If wheat pasta is off the table, polenta is a good base for serving a delicious marinara sauce.

Creamy Polenta: Three Ways to Serve it

Yield: 6

Prep Time: 1 hour 5 minutes

Cook Time: 45 minutes

Total Time: 1 hour 50 minutes

This polenta recipe has a creamy texture and serves as a blank canvas to build upon. From there, it can be customized to suit your own tastes. As is, this version is delicious as a hot and filling side dish or it can be chilled and then grilled or fried for a tasty treat later.

Ingredients

• 4-5 cups water (or broth)
• 1 cup polenta, medium or coarse-ground cornmeal
• Sea salt, to taste
• 2 tablespoons unsalted butter, optional
• Olive oil for frying

Instructions

1. For creamy polenta: Heat 5 cups of water or broth in a large saucepan over medium-high heat until almost boiling. For grilled polenta or fried polenta: Reduce the amount of water or broth to 4 cups. This assures a thicker, more sliceable product.
2. Once water starts to boil, whisk in cornmeal and continue stirring continually until it starts to thicken.
3. Season with salt, to taste, and stir to combine.
4. Reduce heat to just below medium and simmer, stirring every 4-5 minutes, until the polenta pulls away from the side of the pan and the cornmeal becomes soft and tender, approximately 40-45 minutes.
5. Remove from heat and stir in butter, if desired.
6. Taste and add more salt, if needed.
7. Serve creamy polenta immediately as a side dish or top with your favorite savory main dish or chill the polenta for frying or grilling. We like to spoon beef ragu over the top or stir in crumbled, cooked Italian sausage.
8. Spoon leftover polenta into a dish and refrigerate. It will firm up overnight and you can use the instructions below for grill or fry it for another meal.

Chill polenta for grilling or frying

1. Grease an 8” x 8” baking dish with olive oil or line it with parchment paper.
2. Spread prepared creamy polenta into baking dish in an even layer. Cover and refrigerate until polenta is firm to the touch.
3. Remove from refrigerator and gently loosen around the edges of the baking dish with a butter knife.
4. Place a paper towel over the top of the polenta and hold it in place with your hand. Gently turn the baking dish upside down while supporting the contents with your hand. Tap the bottom of baking dish until polenta is released.

Making fried polenta

1. Carefully transfer the solid polenta to a cutting board. Cut the polenta into slices or wedges about 1" thick.
2. Heat a skillet (I like to use a large, cast iron skillet) over medium-high heat. Add enough oil to coat the bottom of the skillet. Set the polenta wedges into the hot oil and and cook until golden brown on each side, approximately 1-2 minutes per side. Hint: It helps to prevent sticking if you move the polenta wedges back and forth in the oil a few times as soon as you set it in the pan.
3. Remove from heat and serve immediately with your favorite toppings or marinara sauce to dip.

Making grilled polenta

1. Carefully transfer the solid polenta to a cutting board. Cut the polenta into slices or wedges about 1" thick.
2. To grill, coat a grill pan or the grates of a gas grill with a thin layer of oil to prevent sticking.
   Heat grill pan over medium heat or pre-heat gas grill to medium.
3. Carefully brush both sides of each polenta wedge with a little olive oil before placing on the hot surface.
4. Cook until each wedge is golden brown and nice grill marks appear. Flip and repeat on other side. Remove grilled wedges from heat and serve immediately with your favorite toppings, in salads, or with a bowl of hot soup.

Notes

Serve this creamy polenta recipe as an easy and filling side dish, or stir in cheese and cooked, crumbled sausage for a more substantial meal.

For a creamy Parmesan polenta, stir in 1/2-1 cup of freshly grated Parmesan cheese.

The recipe is gluten free and it's vegan, too, if made with water.

Nutrition Information:

Yield: 6Serving Size: 6 Servings
Amount Per Serving:Calories: 180Saturated Fat: 2gCholesterol: 10mgSodium: 11mgCarbohydrates: 31gFiber: 1gSugar: 1gProtein: 4g

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