Smooth and Creamy Polenta
Here's everything you need to know about making the ideal, creamy polenta. We even have a pre-soaking tip that cuts down on overall cooking time.
- Total time
- Unknown
- Active time
- 5 min
- Yield
- Serves 4 to 6 as a side
- Difficulty
- Medium
- Equipment
- 2 required
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Ingredients and Constraints
Ingredients
Ingredient watchpoints5 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Water
5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: milk; chicken stock; vegetable stock
Source: Smooth and Creamy Polenta
Water
5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Smooth and Creamy Polenta
Cornmeal or polenta
1 cup (5 ounces; 140g) medium or coarse cornmeal/polenta (see note)
The source ingredient row lists alternatives.
Details and source
Source: Smooth and Creamy Polenta
Cornmeal or polenta
1 cup (5 ounces; 140g) medium or coarse cornmeal/polenta (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Smooth and Creamy Polenta
Unsalted Butter
2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: olive oil; plus more oil to sear; grill; if desired
Source: Smooth and Creamy Polenta
Additional ingredient notes
Required setup
Equipment
Optional equipment
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
1 hr 5 min
Source Recipe JSON-LD cookTime.
Rest
PassiveRest
5 hr
Source recipe card lists chilling time.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
If Using the Presoaking Method: Combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3.
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Image detailsUncooked polenta soaking in a metal bowl of waterSerious Eats / Vicky Wasik · Smooth and Creamy PolentaDev reference Inputs and tools4
Uses
- 5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
- 1 cup (5 ounces; 140g) medium or coarse cornmeal/polenta (see note)
Equipment
Techniques
Step 2
If Using the Standard Method: Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).
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Image detailsPouring polenta from a measuring cup into a pot of water and whisking.Serious Eats / Vicky Wasik · Smooth and Creamy PolentaDev reference Inputs and tools4
Uses
- 5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
- 1 cup (5 ounces; 140g) medium or coarse cornmeal/polenta (see note)
Equipment
Step 3
Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.
30 minBoilSeason%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__05__20150504-polenta-vicky-wasik-3-c37470118f054342848a61c6533ca3cd.jpg&w=3840&q=75)
Image detailsScraping the sides of a pot filled with cooked polenta with a wooden spoon.Serious Eats / Vicky Wasik · Smooth and Creamy PolentaDev reference Checks1
TimingInfoTimingabout 30 minutes
Target: 30 minute
Expected state: Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal.
Troubleshooting1
CautionPolenta skin or scorchingStep 3Stir and scrape as it thickens
The top dries or the bottom starts to scorch.
The polenta is cooking uncovered or sitting too long without stirring.
Prevention
Once it thickens and starts to spit, lower the heat and stir frequently, scraping the bottom.
Recovery
Beat in a splash of liquid and lower the heat; discard any scorched layer if it tastes bitter.
Inputs and tools4
Uses
- 5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
- 1 cup (5 ounces; 140g) medium or coarse cornmeal/polenta (see note)
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Smooth and Creamy Polenta
Step 4
Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. Polenta will become glossy from the added fat, and should feel rich, creamy, and smooth. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.
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Image detailsWhisking butter into cooked polenta.Serious Eats / Vicky Wasik · Smooth and Creamy PolentaDev reference Inputs and tools5
Uses
- 5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
- 1 cup (5 ounces; 140g) medium or coarse cornmeal/polenta (see note)
- 2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Equipment
Techniques
Step 5
Serve right away with accompaniment of your choice, or continue with step 6 to sear or grill.
ServeStep 6
To Sear or Grill: Grease a rimmed quarter sheet pan with olive oil. Pour hot polenta into pan, then use a spatula to spread evenly. Place a sheet of parchment or plastic wrap against surface to further smooth and even surface. Wrap pan well in plastic, and refrigerate until completely chilled and set, at least 5 hours or up to overnight.
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Image detailsEvenly spreading polenta across a rimmed baking sheet.Serious Eats / Vicky Wasik · Smooth and Creamy PolentaDev reference Inputs and tools2
Uses
- 2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Techniques
Step 7
Using a thin spatula, loosen block of polenta. Invert onto a cutting board. Cut polenta into squares, rectangles, triangles, or circles, as you desire.
Step 8
To sear, heat a large cast iron skillet over high heat. Coat bottom of skillet with oil, then, when shimmering, add polenta. Cook undisturbed until browned, crisp, and easily releases from skillet, about 3 minutes. Flip and repeat on second side. To grill, heat charcoal or gas grill over high heat. Clean and oil grates . Add polenta and cook undisturbed until browned, crisp, and easily releases from grill, about 3 minutes. Flip and repeat on second side.
3 minCoatCast Iron Skillet or Grill (optional) Optional%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__05__20150501-polenta-vicky-wasik-20-2c6efbaf7a2c480582b618bed9cc7701.jpg&w=3840&q=75)
Image detailsCooking crisp polenta squares in a cast iron skillet.Serious Eats / Vicky Wasik · Smooth and Creamy PolentaDev reference Visual cue
until browned, crisp, and easily releases from skillet, about 3 minutes
Checks2
TextureInfoTextureuntil browned, crisp, and easily releases from skillet, about 3 minutes
Expected state: until browned, crisp, and easily releases from skillet, about 3 minutes
TimingInfoTimingabout 3 minutes
Target: 3 minute
Expected state: Cook undisturbed until browned, crisp, and easily releases from skillet, about 3 minutes.
Inputs and tools3
Uses
- 2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Smooth and Creamy Polenta
Step 9
Serve topped with accompaniments of your choice (such as gorgonzola dolce).
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Image detailsPolenta squares topped with gorgonzola dolce.Polenta squares topped with gorgonzola dolce. Serious Eats / Vicky Wasik · Smooth and Creamy PolentaDev reference Checks1
ServiceMain recipeSource service instruction
Serve topped with accompaniments of your choice (such as gorgonzola dolce).
Inputs and tools1
Uses
- Accompaniments, as desired
Why and source
This step has reviewed source-backed guidance.
- Source: Smooth and Creamy Polenta
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Alternative Methods For Cooking Polenta
Plus, it took a while longer to cook, since the heat was gentler.
Second, the water has a tendency to boil over in the microwave, which is why the CI recipe calls for a two-quart Pyrex measuring cup—nearly twice the total volume of ingredients. Or chill, cut into pieces, and sear, grill, or fry.
Oven Method
The recipes for oven-made polenta that I found online called for combining polenta with water in a baking dish, then cooking it, in some cases covered and in others uncovered, until done.
I tried this uncovered and got the above result: soupy polenta, with a dry skin stretching across the top. Covering helps avoid this somewhat, but you still have to stir the polenta from time to time to prevent lumps.
Double-Boiler Method
Plus, it took a while longer to cook, since the heat was gentler.
Microwave Method
Second, the water has a tendency to boil over in the microwave, which is why the CI recipe calls for a two-quart Pyrex measuring cup—nearly twice the total volume of ingredients.
Or chill, cut into pieces, and sear, grill, or fry.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
What Is Polenta, Anyway?
Stoneground grains can range from a powdery flour to large, grit-size pieces.
A lot of stores sell quick or instant polenta, which is made either from an incredibly fine grind of cornmeal or from precooked polenta that's been dried and processed into a flour that can be rapidly reconstituted and put on the table within minutes.
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The Real Rules of Making Polenta
Milk, for instance, makes an incredibly rich and creamy polenta that's a lot more of an indulgence all on its own, while chicken stock infuses the polenta with much more flavor.
A dairy-laden polenta, while tasty, can be too rich when paired with toppings like meat, ragù, and cheese. At the time, he had a very talented cook working as his chef de cuisine, who had a tendency to load just about everything with cream, cheese, and other heavy ingredients.
The Liquid
Milk, for instance, makes an incredibly rich and creamy polenta that's a lot more of an indulgence all on its own, while chicken stock infuses the polenta with much more flavor.
A dairy-laden polenta, while tasty, can be too rich when paired with toppings like meat, ragù, and cheese. At the time, he had a very talented cook working as his chef de cuisine, who had a tendency to load just about everything with cream, cheese, and other heavy ingredients.
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The Polenta Ratio
Frankly, depending on the grind of the cornmeal, even a 4:1 ratio can be too low; I almost always use a ratio of five parts water to one part polenta by volume.
The problem with using less liquid than that is that it almost invariably fails to fully hydrate the cornmeal: Your polenta may thicken faster and appear to be done sooner, but the little bits of dried corn will retain an unpleasant crunch. In essence, too little water makes polenta that's undercooked and gritty.
The Cooking Time and How to Shorten It
Cesare walked over, lifted a spoonful of polenta from the pot, then tipped it so the polenta flowed off the spoon in a thick stream back into the pot.
By presoaking, I was able to fully cook polenta that otherwise would have taken an hour in just 30 minutes.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 4 to 6 as a side
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Any medium- or coarse-ground cornmeal will work here, whether the package says "polenta" or not; avoid instant polenta, which promises a quick cooking time but delivers subpar fla
Any medium- or coarse-ground cornmeal will work here, whether the package says "polenta" or not; avoid instant polenta, which promises a quick cooking time but delivers subpar flavor and texture. Cooking it in milk will produce a rich and creamy polenta that's delicious and indulgent, but also heavy; stock (vegetable or chicken) will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal. Water produces the lightest polenta, with a mild corn flavor that pairs well with everything and won't leave you feeling weighed down after eating it.
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
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Smooth and Creamy Polenta
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