The possibilities are endless with this creamy polenta recipe! Make it sweet with berries and a drizzle of honey, or savory with mushroom ragout and sausage.
When I hear “creamy polenta”, I inevitably think of comfort food.
Polenta was an essential food growing up and still is a staple in Romanian cooking.
Despite polenta being a rather simple dish, it feels special every time I make it. I don’t know if it’s the golden color or texture that works so well in so many dishes, but polenta holds a special place in my heart.
My fondest memory of making creamy polenta takes me back to my great-grandmother’s kitchen in a tiny village. It was located just a few hours outside the city I grew up in, where my cousins and I spent nearly every summer as children.
There, in a modest kitchen without running water or electricity, my great-grandmother hovered over the wood stove, quietly stirring. She wore black on most days and kept her long white hair, tightly wrapped in a bun, hidden beneath a black headscarf.
Her hands, though calloused and arthritic from years of labor, worked swiftly to prevent the polenta from sticking. From time to time, I’d get a turn at stirring, happily watching the buoyant bubbles as they made their way to the surface.
The end result was always a perfectly creamy polenta that my cousins and I couldn’t wait to dig into.
Polenta is by far one of the easiest dishes to make. It requires very few ingredients and is also quite versatile, easily working in savory as well as sweet dishes.
What Is Polenta?
Polenta in its simplest form is ground up yellow corn prepared with chicken broth and/or water, butter or ghee, and salt.
I’ve noticed that cornmeal and polenta are used interchangeably at times. However, cornmeal is usually ground more finely and will not yield the same consistency as actual polenta.
When shopping, look for cornmeal that’s clearly labeled polenta so you can achieve the beautiful golden creamy texture of creamy polenta.
How To Source The Best Polenta
Sadly, we live in a time where corn isn’t what it used to be. I know if you’re reading this post, you likely care about the quality of the food you and your family eat.
When purchasing your polenta, look for trusted brands from reliable sources. Always choose organic and non-GMO.
Most grocery stores sell polenta in the organic aisle, or online is a good option, too.
How To Soak Polenta
In Romania and in traditional cooking, most grains are soaked prior to cooking.
Unlike other grains, however, corn requires an extra soaking step involving lime water to release bound-up Vitamin B3 (niacin). This step, called nixtamalization, is very easy to do, and requires no more effort than regular soaking, although you do have to think ahead.
Nixtamalization dates back to the Native American peoples who prepared their corn by soaking it in lime water. Although their diet was high in corn, by preparing it this way, they protected themselves from a disease calledpellagra which was later determined to be caused by a niacin deficiency.
Even if you don’t want to nixtamalize your corn, I do encourage you to soak your polenta overnight regardless. This will cut down on cooking time and make it much easier on digestion.
While grains are generally soaked and drained, then rinsed and cooked in fresh water, the polenta grains are far too small to soak and drain so I cook them in the same water.
How To Cook Creamy Polenta
When cooking polenta, everything comes down to the process. You have to keep an eye on it, or it can end up lumpy, too watery, or too hard.
The most important step is continuous stirring. Whisk constantly.
I recommend staying close to the stove until the polenta reaches a thick, semi-sticky consistency.
Then to get the silky smooth texture, stir in butter. I actually prefer to use ghee because it is nuttier tasting and also wonderful for gut health.
Ghee can be found in any store these days or you can make your own!
Creamy polenta will inevitably harden the longer it sits (at room temperature or in the refrigerator)…
Simply heat it the next day with a little broth or water, stirring continuously, to revive the polenta and bring it back to life. Another dollop of ghee or butter won’t hurt either!
What To Serve With Creamy Polenta
Polenta, similar to French crepes, are neutral at their core. If you want a sweet dish, you can easily top it with berries and nuts, honey and jams… or if you go savory (my favorite way), the possibilities are endless.
I personally love pairing my creamy polenta with a mushroom ragout and sausage. Or, enjoy it as a side dish with chicken or seafood, steak, a simple sauce, or roasted veggies and herbs.
You could also let your polenta come to room temperature and press it flat, creating a thin layer. Cut this layer into triangles and fry as a base for an appetizer. Top it with pesto, replace your traditional bruschetta, or get as creative as you want!
I’d love to hear how you like to eat polenta and whether you like it in sweet or savory dishes!
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Best Creamy Polenta Recipe
The possibilities are endless with this creamy polenta recipe! Make it sweet with berries and a drizzle of honey, or savory with mushroom ragout and sausage.
CourseBreakfast, Side Dish
CuisineItalian, Romanian
Cook Time 30 minutes
Soaking Time 19 hours
Servings 12
Calories 133 kcal
Author Daniela Modesto
Ingredients
- 2cupspolenta cornmealuncooked
- 1cuplime watersee Notes on how to make lime water from pickling lime, below
- 1/4cupraw apple cider vinegaror other acidic medium, such as kefir, yogurt, Kombucha, water kefir, whey, etc.
- 5cupspure water
- 1cupchicken brothor broth of choice
- 3 tablespoongrass-fed gheeor grass-fed butter
- 1 1/2teaspoonssea salt
Instructions
The morning before the day you want to cook...
Carefully combine polenta and lime water in a large saucepan or pot. Lime water can irritate the skin, so be careful not to touch it. If you do, quickly wash it off with water.
Cover and let sit at room temperature for 7 hours.
The afternoon before the day you want to cook...
Add raw apple cider vinegar or other acidic medium to polenta and lime water mixture.
Cover and let sit at room temperature for 12 to 24 hours.
Anytime on the day you want to cook...
When ready to cook the polenta, add water and salt to the pot. Do not drain away the lime water.
Whisk constantly while bringing mixture to a simmer.
When the polenta starts to thicken a little, add 1 cup broth.
Continue cooking on low heat, still stirring, until mixture resembles a thick, semi-sticky consistency.
Add ghee and stir until well incorporated. The texture should become silky smooth.
Add additional salt, if desired.
Let polenta cool slightly and serve with toppings of choice!
Recipe Notes
The book Nourishing Traditions by Sally Fallon explains how to make lime water:
To make lime water, place about 1 inch pickling lime in a 2-quart jar. Fill jar with filtered water, shake well, cover tightly, and let stand overnight. The powder will settle and the resultant clear liquid is lime water. Store in a cool place (it’s not necessary to refrigerate) and use for soaking cornmeal by pouring out carefully.
If you don't have pickling lime or don't want to nixtamalize your corn, simply combine 6 cups water, 2 cups polenta, and 1/4 cup raw apple cider vinegar in a large saucepan or pot. Cover and let sit at room temperature overnight. The next day, add the salt. Whisk constantly while bringing mixture to a simmer. When it starts to thicken a little, add 1 cup broth. Then proceed with the recipe as written.
Nutrition Facts
Best Creamy Polenta Recipe
Amount Per Serving
Calories 133Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 368mg16%
Potassium 56mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 57IU1%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Do you prefer savory polenta or sweet?
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