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A round serving of creamy polenta topped with roasted eggplant, red peppers, cherry tomatoes, and fresh basil, displayed on a wooden platter.

Perfect Polenta Recipe

To make perfect polenta for 4, boil 4 cups of water or stock with salt, gradually whisk in 1 cup of polenta, and simmer on low heat for 30-40 minutes, stirring often. Finish with butter and Parmesan for extra creaminess. Serve hot or let it set for grilling or baking.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast
Cuisine: Italian
Calories: 215
Ingredients Method

Ingredients
  

  • 1 cup 160g coarse cornmeal (polenta)
  • 4 cups 1 liter water or chicken/vegetable stock
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter optional
  • 1/2 cup 50g grated Parmesan cheese (optional)

Method
 

  1. Boil Liquid: Bring 4 cups of water or stock and 1 teaspoon of salt to a boil in a medium saucepan.
  2. Add Polenta: Gradually whisk in 1 cup of polenta to avoid lumps.
  3. Simmer: Reduce heat to low and cook, stirring frequently, for 30-40 minutes until thick and creamy.
  4. Finish: Stir in 2 tablespoons of butter and 1/2 cup of Parmesan (if using).
  5. Serve: Serve hot as a side or let cool and set for slicing, grilling, or baking.