Creamy, Cheesy Polenta

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In my humble opinion, polenta is one of the most underrated side dishes going. Not only is creamy, cheesy polenta delicious and texturally on point, it also makes the perfect vehicle for the delivery of braised, savory sauces to your mouth. Yes, you have to load it up with butter and cheese and season it well….BUT it is comfort food-worthy and simple to make.

Polenta: A comfort food with humble beginnings

Polenta is basically the “mashed potatoes of Italian cuisine”. It has origins dating back to the 16th century when its consumption was traditionally associated with peasants, or lower classes. Although, polenta is still a staple in Italian cuisine, its versatility and pleasure-inducing effects upon consumption has earned it real estate on the menus of various fine dining establishments across the world.

But what IS “Polenta” you ask? Polenta is cornmeal of varying textures ranging from fine to course. I prefer to use course, or stone-ground, cornmeal as it has a better texture once cooked. When hot, polenta has a porridge-like consistency, and as it cools, polenta takes on a more firm texture.

Making the Perfect, Creamy, Cheesy Polenta

One of the keys to a creamy polenta, is whisking vigorously after gradually adding it to boiling stock. To ensure my polenta is seasoned well, I prefer to use stock instead of water. You can also replace one of the cups of stock with milk or cream to achieve an extra creamy texture. I also like to load up my polenta with parmesan cheese, butter, and garlic. If you’re feeling extra “cray”, you can even add caramelized onions or fresh herbs.

Creamy, Cheesy Polenta in 4 Easy Steps

1. Bring your stock to a boil in a large sauce pan.
2. Add the polenta to the boiling stock while whisking vigorously to ensure there are no clumps.
3. Reduce the heat to a low setting and cover. Cook for about 15-20 minutes.
4. Remove from heat and add butter, cheese, and garlic. Taste and add more salt if needed.

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Creamy, Cheesy Polenta Partners

Creamy, Cheesy Polenta makes a great partner with just about anything, whether its braised meats, tomato based stews or sauces, or grilled vegetables. One of my favorite pairings is with this amazing Braised Short Rib recipe. As polenta cools, it begins to firm. Once firm, you can transform this mushy mound of deliciousness into a new dish by frying, grilling, or baking it.