Creamy polenta makes an excellent side dish for a variety of entrées, especially when there’s a savory sauce to spoon on top. Give it a try in place of pasta or potatoes – it’s easy to prepare and makes a nice change of pace.
Here are a few examples:
- Slow Cooker Italian Pot Roast
- Pan-Roasted Halibut with Tomato-Butter Sauce
- Seafood Medley in Tomato-Butter Sauce
- Osso Buco
We’ve included three different recipes here, one for making polenta on top of the stove, another for preparing it in the Instant Pot/electric pressure cooker and a third for baking it in the oven.
Each one has its advantages but no matter which one you choose, the finished product turns out smooth, creamy and delicious.
Stovetop Method
This recipe is our go-to method for making polenta on the stovetop. It works consistently no matter what brand of cornmeal we use, and it’s a terrific side to serve with “saucy” entrées.
We’ve also included a Garlic and Cheese variation below that’s our favorite to serve with Italian-style main dishes.
Instant Pot Method
Our basic recipe for creamy polenta is easy to make in the Instant Pot (electric pressure cooker). It turns out just as smooth and delicious as the stovetop version, but the pressure cooker eliminates the need for frequent stirring.
This method frees you up to work on other parts of your meal, but it’s worth noting that the Instant Pot won’t save you any cooking time.
Oven-Baked Method
Baking polenta in the oven is an easy way to prepare this versatile side dish because it doesn’t require too much hands-on time. It works out well if you can afford the extra time it takes to cook.
How To Make Creamy Polenta
Ingredients
- 1 cup medium or coarsely ground yellow cornmeal
- 3 cups low-sodium chicken broth
- 1-1/2 to 2 cups water or milk, see specific method instructions for exact quantities
- 3 tablespoons butter
- 1/2 tsp salt
- Freshly ground black pepper
- 1/4 cup half-and-half or light cream
Instructions
Stovetop Method (see notes)
- Combine 3 cups of chicken broth, 1-3/4 cup water, milk or a combination, butter, salt and a few grinds of black pepper in a large saucepan.
- Bring to a boil over high heat. Add the corn meal, whisking constantly until well blended.
- Continue cooking until the polenta starts to bubble.
- Reduce the heat to low and cook, whisking frequently until the polenta is smooth and creamy, about 20 minutes.
- If the polenta thickens too much during cooking, add more liquid (broth, water or milk) until you like the consistency.
- Just before serving, stir in the half-and-half and adjust the seasoning if needed.
Instant Pot Method (see notes)
- Press the sauté button on the pressure cooker and add 3 cups of chicken broth, 1-1/2 cups water, milk, or a combination, and butter.
- Allow the liquid to come to a simmer, 4 to 6 minutes. Stir in the corn meal, salt and a few grinds of black pepper.
- Cancel the sauté function on the pressure cooker, secure the lid on the pot and set the pressure valve to the sealed position. Program the cooker for 5 minutes on high pressure.
- Once the cooking is complete, allow the pressure to release naturally for 5 minutes, then open the valve to release the remaining pressure.
- Once the cooking is complete, allow the pressure to release naturally for 5 minutes, then open the valve to release the remaining pressure.
- Let the mixture sit for about 5 minutes, then stir in the half-and-half and adjust the seasoning if needed.
Oven-Baked Method (see notes)
- Preheat the oven to 375°F. Grease a 3-quart casserole dish, preferably one with a lid.
- Add the cornmeal, 2 cups chicken broth, 2 cups water, 1 cup milk, butter and salt. Stir to combine but don't be concerned if it separates, the polenta will come together as it cooks.
- Cover the casserole with foil and place the lid on top. Bake for 1 hour, stirring every 20 minutes.
- Uncover and bake until all the liquid is absorbed, about 15 minutes.
Leave a Reply