Creamy Soft Polenta

Creamy Soft Polenta

Polenta is comfort in a bowl and ultra-easy to make. It’s a perfect complement for hearty toppings like short ribs, boeuf Bourguignon or sautéed mixed mushrooms. It’s also delicious served on its own with an extra grating of Parmesan.

This week, I served my polenta with rich, delectable boeuf Bourguignon (beef in Burgundy sauce) and it was fabulous. Since it was just two of us, I simply halved the below recipe. The polenta will congeal into the shape of the dish it’s stored in so I often make the recipe below and store the leftovers in a square container in the fridge then ‘unmold’, cut into squares and pan fry slabs of cheesy deliciousness to serve with grilled Portobello mushrooms.

I use a combination of medium and finely-ground corn meal for smoothness with just a bit of texture but you can use a cup of either one instead. No need to buy two kinds of corn meal if you don’t want to.

Ingredients:

  • 4 cups water
  • 1 tsp. salt
  • ½ cup medium stone ground corn meal
  • ½ cup fine stone ground corn meal   
  • 4 Tbsp. butter
  • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  • 1 cup white cheddar (optional but best)
  • Freshly ground black pepper

Polenta on Beef Burgundy

Directions:

  1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 15 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. Add the butter and stir until fully incorporated.
  3. Add the Parmesan and stir until fully incorporated.
  4. Add the cheddar (if using) and stir until fully incorporated.
  5. Serve immediately with a dusting of pepper and the reserved Parmesan.

Makes 4 servings.

Easy Creamy Polenta
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Ingredients
  1. • 4 cups water
  2. • 1 tsp. salt
  3. • ½ cup medium stone ground corn meal
  4. • ½ cup fine stone ground corn meal
  5. • 4 Tbsp. butter
  6. • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  7. • 1 cup white cheddar (optional but best)
  8. • Freshly ground black pepper
Instructions
  1. 1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 10 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. 2. Add the butter and stir until fully incorporated.
  3. 3. Add the Parmesan and stir until fully incorporated.
  4. 4. Add the cheddar (if using) and stir until fully incorporated.
  5. 5. Serve immediately with a dusting of pepper.
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Comments

  1. Ne Dr had it but when reading the recipe, nothing not to like there. Lots of cheese, easy to make. I’ll try it soon.
    Thanks Chickie!

  2. Oups !!! My last comment is flawed. I meant …Never had it but…..

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