Easy Basic Polenta Recipe (2024)

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This easy basic polenta recipe becomes a blank canvas for all of your culinary creations. Serve with braised meat paired with a reduction sauce and you have yourself a fancy meal on any weeknight. Make it creamy with butter and parmesan or quick fried in a pan, there is a polenta for everybody.

Easy Basic Polenta Recipe (1)
Easy Basic Polenta Recipe (2)

Table of contents

  1. What is Polenta?
  2. How is Polenta Different From Grits?
  3. Tips For The Best Polenta
  4. Tips For Leftover Polenta

Why you need polenta in your life right now.

Polenta has been around since Roman times and for good reason. It is easy to make, versatile and customizable. No special equipment is needed beyond a pan and a whisk and it’s relatively cheap too.

Polenta can be made into a creamy side like mashed potatoes, kissed with butter and parmesan. Serve with Saltimbocca Alla Romana, a perfect pairing. It can also be poured into a baking dish and cooled in the refrigerator where it will set into a solid but soft block of polenta, waiting to be parceled out into medium sized squares, begging to be shallow fried in a pan.

These little, browned parcels are then adorned with rich sauces or goat cheese and herbs. Pesto, yes definitely pesto too. What else? What would you put on your fried polenta parcels?

Your imagination will dictate how the polenta will transform. With just a little guidance from the recipe below, this easy and basic polenta recipe will be the newest weapon in your culinary arsenal, waiting to do battle with the most finicky eaters at your dining room table.

What is polenta?

Polenta is a dish made of boiled cornmeal, similar to grits. In Roman times they used any hulled grain that was available as corn had not been introduced yet from America. Soon after corn arrived in Italy, it quickly surpassed the other grains as a favorite among locals. The starch from the corn along with the ability of the grain to absorb a lot of liquid adds to the creaminess quality that is polenta.

How is polenta different from grits?

Both dishes are made with coarse cornmeal. Traditionally polenta comes from a type of yellow corn called flint and grits from a type of white corn called dent. Either corn types can be made fine, medium or coarse.

Stone ground corn has a more uneven texture than machine ground. The coarser the cornmeal, the more liquid you will have to add to reach the consistency you desire. It will also effect the cooking time.

Grits are cooked to a mushy consistency and polenta is cooked to a more toothsome, sturdier consistency. You will know when polenta is done cooking when the grittiness texture is gone and the polenta pulls away from the pan when stirred. Polenta is supposed to have a creamy smooth feeling in the mouth. I am not sure about grits. If you know a thing or two about this Southern favorite, share your wisdom in the comments below.

Tips for the best polenta:

  1. Add as much liquid that is needed. You want to keep cooking polenta until it is creamy soft, just keep adding water as needed. It is perfect when it is both creamy and pulls away from the pan when stirred. The amount of liquid polenta needs depends on the coarseness of the grain. Typically, a firm polenta needs about a 4:1 ratio of water to cornmeal and a creamier polenta needs 5 or 6:1 ratio.
  2. Use broth for added flavor instead of water.
  3. Add cream or olive oil at the end for more richness and creaminess.
  4. If you desire more corn flavor to come through, use water instead of broth and only use minimal butter, cream, cheese at the end.
  5. Don’t use instant polenta.
  6. You may start polenta in cold water and heat from there. The cold water won’t cause any lumps. If you need to add liquid later to hot polenta, you will get lumps but you can easily whisk them out.
  7. You don’t need to stir constantly but you do want to stir often. As the polenta cooks, it will stick to the bottom and can burn.
  8. Soak the cornmeal in its cooking liquid overnight to shorten the cooking time.

Other recipes you can serve on top of fried polenta parcels:

  • Rogan Josh – a Kashmiri curry
  • Jambalaya – this crockpot version is easy, just serve over polenta instead of rice.
  • Palak Paneer – a spinach and paneer curry.
  • Pesto – an Italian classic.
  • Chimichurri Rojo – a South American favorite.

What other ideas do you have?

Easy Basic Polenta Recipe (3)
Easy Basic Polenta Recipe (4)
Easy Basic Polenta Recipe (5)
Easy Basic Polenta Recipe (6)
Easy Basic Polenta Recipe (7)
Easy Basic Polenta Recipe (8)

Tips for Leftover Polenta

  • Pour leftover polenta right into a shallow pan. The size depends on how much polenta you have left. Refrigerate and use as leftovers the next day. The polenta will solidify and is ready for part two.
  • Part two – You can either fry, bake or freeze.
  • Fry Method –Cut polenta into squares or triangles and fry in a well oiled hot pan. Don’t try to flip over too soon, the polenta will stick to the pan until it is ready to flip over. A nice brown crust will form and detach from the pan. Serve by itself of with a condiment, butter or gravy on top.
  • Bake Method –In a skillet, cook onions and mushrooms in butter or olive oil until soft. Sprinkle on top of the polenta you have in a shallow pan. Sprinkle with the cheese of your choice and bake until warmed through.
  • Freeze Method –Cut polenta into squares or triangles, wrap in plastic wrap and place in a freezer bag. Polenta can be frozen up to three months. Thaw completely before preparing using the fry or bake method above.

Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

Easy Basic Polenta Recipe (9)

Easy Basic Polenta Recipe

Yield: 4 servings

Prep Time: 2 minutes

Cook Time: 30 minutes

Total Time: 32 minutes

This easy basic polenta recipe becomes a blank canvas for all of your culinary creations. Serve with braised meat paired with a reduction sauce and you have yourself a fancy meal on any weeknight. Make it creamy with butter and parmesan or quick fried in a pan, there is a polenta for everybody.


  • 1 cup of polenta
  • 4 cups of water or broth of your choice, divided
  • 1/2 tsp salt (if you are making with water)
  • 3 tbs butter
  • 1/2 cup grated, fresh parmesan cheese


  1. Add 2 cups of water (& salt) or broth to a medium saucepan, stir polenta in with a whisk and cook over medium heat. Once it starts burping steam, lower heat and cover with a lid. Stir every few minutes to keep from sticking to the bottom. When the polenta thickens up, add the rest of the liquid, stir well, being careful to scrape the bottom of the pan where the polenta is likely to stick.
  2. After 20 minutes of cooking, taste some and check for a smooth texture. If it is still gritty, keep cooking and stirring, adding more liquid if needed.
  3. When the polenta is creamy and coming away from the pan when stirred, add butter and parmesan, stir well and serve.


  • Polenta can be served hot and soft or poured into a baking dish and chilled in the refrigerator for shallow frying later. Simple cut into squares once the polenta has set and add to a hot skillet with oil or butter. Let brown on each side, avoiding the temptation to flip over too early. In the beginning, the polenta squares will stick to the pan, after it browns a bit, the square will lift easily out of the pan.
  • Serve either fresh, hot polenta or fried polenta squares with gravies or reduction sauces. Braised, seared or stewed meats go well too.
  • Polenta squares can be topped with goat cheese, fresh herbs and olive oil with salt and pepper.
  • For a shorter cooking time, soak the polenta in all of its cooking liquid several hours or overnight before cooking.

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Nutrition Information:

Yield: 4Serving Size: 1 cup
Amount Per Serving:Calories: 200Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 42mgSodium: 864mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 6g

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Easy Basic Polenta Recipe (12)
Easy Basic Polenta Recipe (2024)


What is the ratio of polenta to water? ›

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water.

What is the secret to making polenta? ›

The trick is to presoak the polenta in its liquid for several hours before cooking it. This step helps fully hydrate the cornmeal before you even start cooking it, which in turn drastically cuts down on the cooking time.

Can I use regular cornmeal to make polenta? ›

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen.

Is quick cooking polenta the same as regular polenta? ›

The difference between them comes down to the grain itself. Instant or quick-cooking polenta will be finely ground, resembling regular cornmeal, so that it can absorb the cooking liquid in just a matter of minutes. Traditional-style polenta grains will be medium- or coarse-ground for the best texture.

How much does 1 cup of polenta make? ›

The typical ratio for cooking polenta is 1 cup cornmeal to 4 cups of liquid. One cup of cornmeal will produce about 3 cups of polenta. By itself, one cup of polenta contains about 145 calories, 1 gram of fat, 3 grams of protein, 3 grams of fiber and no cholesterol.

How much does 1 cup of dried polenta make? ›

Polenta is easy to prepare. One cup (125 grams) of dry cornmeal plus 4 cups (950 mL) of water will make 4–5 cups (950–1188 mL) of polenta.

Do you have to stir polenta constantly? ›

It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture.

What do Italians do with polenta? ›

In Italy, polenta is often eaten family-style from a large platter or wooden board, allowing guests to serve themselves at the table. Polenta, slow simmered ground corn, is eaten in many ways, as a main or side dish. It can be served simply, with just butter and cheese, or topped with sauce.

What is polenta called in America? ›

However, cornmeal polenta is by far the most common preparation and today, particularly in the United States, when you hear the term "polenta," it refers to the cornmeal version.

Are semolina and polenta the same? ›

What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free. Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.

What's the difference between grits and polenta? ›

Flavor: Polenta typically has a subtle floral taste coming from the flint corn, while grits have a stronger corn flavor from the dent corn. Color: Traditionally, polenta is made with yellow corn to create a yellow porridge while grits is made with white corn to create a white porridge.

How do you make Martha Stewart polenta? ›

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Is Bob's Red Mill polenta quick cooking? ›

Polenta can be the star of the meal or side dish. Like a blank slate, make your own masterpiece with Yellow Corn Polenta: your next meal is ready in just 5 minutes!

Is polenta a carb or protein? ›

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates.

What is the ratio of dry to liquid for firm polenta? ›

Mark Bittman of the New York Times suggests that soft polenta, the kind I'm after, should be made with a ratio of one part cornmeal to five parts liquid, which seems about right (for firmer polenta that can be chilled and fried, go for 1:3 instead).

How many cups of polenta for 4 people? ›

So, I use 4 cups of water, 1 cup of polenta, and 1 cup of milk here to make about four servings (or dinner for two plus enough for leftovers with a poached egg for breakfast the next morning.)


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