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How to Make Perfect Polenta

Rated as 4.91 out of 5 Stars
56k

"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. It's a perfect base for any kind of saucy meat or mushroom ragout."
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Ingredients

55 m servings 291
Original recipe yields 4 servings

Directions

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  1. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  3. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Footnotes

  • Cook's Note:
  • Cooking time will depend on the grind of the polenta, so you'll have to adjust accordingly.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 291 calories; 14.7 31 9.2 33 1186 Full nutrition

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Reviews

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  1. 114 Ratings

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Most helpful positive review

Thanksssss!!!!!! I came from Argentina and polenta is really big , but you make it from an instant packet. Here I only can find it in the latin store and is very expensive. This is a great way o...

Most helpful critical review

idk man this shits bland af

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Thanksssss!!!!!! I came from Argentina and polenta is really big , but you make it from an instant packet. Here I only can find it in the latin store and is very expensive. This is a great way o...

Watching the video really helped! This was my first time making polenta, but most certainly won't be the last. Thick, creamy, smooth, warm, cheesy, perfect.

Chef John you've done it again....this was perfect as promised. I was looking for a polenta recipe that didn't call for milk or cream and this was it! Followed the recipe exactly with grits (it'...

made polenta for the first time, but substituted 2 cups water to milk, turned out really nice. I should say be careful with salt, as the cheese also adds it.

I mix 1 c. of cornmeal with 1 c. cold water stir into 3 c. of boiling water. Much easier than stirring in dry cornmeal.

Used this recipe, and topped with Italian sausage and red sauce, very good, just like mom's. P.S. "fun girl" :D it's Italian all right, but the f-word.

This was great! My picky preteen enjoyed it. He grunted and when done, went to the kitchen to put more in his bowl. I had powdered bouillon that I added to the water and it came out so very flav...

This was delicious. I made easy, cheesy baked polenta for years, but this took a bit more attention on the stove--well worth the time and effort. As suggested, I used low-sodium natural chicken ...

This was really good and quite easy. It cooked up a lot quicker for me, I have a flat top stove so I probably needed to have it set on a lower setting, I'll remember that next time. Still it cam...