Active Time
10 minutes
Total Time
45 minutes
This simple recipe for buttery polenta comes from Italian cooking legend Marcella Hazan. It makes a pot of perfectly creamy porridge without requiring the constant stirring with a wooden spoon you’ll find in most classic recipes. Instead, this version relies on condensation from the boiling water (which builds up when you cover the pot) to soften the grains, so you only have to stir every few minutes. Once it’s cooked, just pull the pot off the stovetop and stir in some butter—though if you like cheesy polenta, you could grate in a big flurry of Parmesan cheese, or pecorino and black pepper for cacio e pepe vibes.
This easy recipe makes a spoonable soft polenta with a texture similar to American grits. (In fact, polenta, which is made from coarsely ground cornmeal, is essentially the same thing as grits, but made with yellow rather than white corn.) It makes a great side dish for any rich Italian main, like chicken cacciatore or this riff on porchetta. You can also turn it into a main dish by adding a meat- or veggie-laced ragù—or you could top Parmesan polenta with roasted zucchini, marinara, or pesto. However you choose to use it, this creamy polenta recipe is sure to become a staple in your kitchen.
Ingredients
4 servings
Preparation
Step 1
Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.
Step 2
Serve polenta warm.
Do ahead: Cooked polenta can be set aside for up to 20 minutes, covered, before it starts to firm up. If you have leftovers, spread them out in a casserole dish and refrigerate overnight so that they solidify into a firm cake; slice the solidified slab to make a crispy fried polenta appetizer or grilled polenta cakes later in the week.
Editor’s note: This recipe was originally printed in the January 2007 issue of ‘Gourmet.’ Head this way for more of our comfort food favorites →
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Reviews (38)
Back to TopGrapes????
Donna Porro
9/6/2023
Look no further. This is the best recipe out there! Easy to follow and Delicious!
Daniarriero
Richmond, VA
11/10/2018
This is my first review after 5 years of loyal Epicurious participation. The reviews are what keep me anchored to Epicurious. I too made the base recipe and was underwhelmed. I feel that when people alter the recipe and transform it from "eh!" to wonderful, in their opinion, I'm all for it. Frankly, I also consider the chef's geo-area. I travel a lot and find that even as our regional accents may have devolved somewhat, our regional taste preferences are still strong ..And that effects reviewers comments. So, I followed Eeloo's suggestion ( he/she's NW USA like me) , minus the double boiler, went with a good Italian herb infused oil, slight modification . WAY GOOD! Glad I made extra so I can serve it with his/her sautée with halibut later in the week. Thank you chefs. Keep tweaking and sharing!
Anonymous
Issaquah, WA
9/23/2017
I know people don't like seeing reviews about recipes that have been altered so this rating is based on the recommendations others made. I've never made polenta before as it looks so bland but wanted to to try it. I followed the suggestions of half chicken broth, half milk, parmesan cheese and cooked it in the double boiler. Instead of butter, I drizzled a bit of basil infused olive oil and served it with a sautee of peppers, zucchini, onion, cherry tomatoes a dash of vermouth and black cod. Absolutely delicious and so easy.
elle00
Vancouver BC
9/9/2017
Following the advice of several other reviewers, I used equal parts milk and chicken broth, prepared in a double boiler and added freshly grated parmesan cheese . Made 1 / 2 recipe and served with osso bucco. Delicious! Will make again!
pattyposy
WILLIAMSBURG, VIRGINIA
11/7/2016
I make this with half whole milk and half water. Delicious and easy! The leftovers fry up lovely as well.
Windflower78
2/26/2014
Made a few changes: Put course grind polenta and broth/milk (room temp) in the pot over medium heat and stirred; when it started to thicken, I added 1 cup of finely grated Pecorino Romano (from a chunk and not pre-grated) When polenta started to pull away from the pot as I stirred, I added butter and S P. Perfect. By not boiling the polenta, it had much better flavor and texture. Served as soon as it was done topped with whole Lautrec Sausages, onions and grapes all cooked on stove top Tomorrow I'm going to put everything but the cheese and butter, into my crockpot, start it on high for 30" and then on low for another 30 .....
esleycarole
Camden, ME
12/21/2013
Made the changes most suggested here and added a few of my own - it was fabulous! Used 1/2 milk and 1/2 chick broth. Much like a favorite restaurant from years ago, served with a healthy dollop of pesto in the center, surrounded by slices of tomato around the edge, and topped with thin slices of a good cheese (I used bits of fresh mozza) that melted into the whole thing. Absolutely sublime! Served as a main dish with baguette toast and a salad.
Anonymous
Washington
8/7/2012
I did cut the recipe in half, but when I was finished it just tasted like butter.
Anonymous
6/19/2012
Definitely add 1/2 milk, 1/2 chicken broth in place of the water. Cooking is easier and faster by using a double boiler - only 25 minutes. If you can't serve it immediately, try adding more milk to the pot without stirring it in. Leave the double boiler on the lowest heat and stir the milk in just before serving. Yum.
meron
Issaquah, WA
3/18/2012
I got a grain mill for our Kitchen-Aide mixer for a Christmas present. Wow! I snagged some field corn on the cob from a feed store (AKA "Horse Corn"). I shelled it and ground some fresh, coarse corn meal. I used the ingredients in this recipe, but I did it in a crock pot, cooking on low overnight. Next morning, done and creamy smooth.I poured it into a loaf pan and cooled, then chilled. Sliced and grilled, sauteed, or backed is awesome!
Anonymous
Ridley Park, PA
2/23/2012
Turned out fluffy and tasty once I "fixed it" a couple of times. As other reviewers did, used 1/2 2% milk and 1/2 broth. Maybe my mistake was that I brought it to a boil before I turned it down to simmer? I needed to thin it out with water a few times during the cooking process (that took way less than 45 min). Will make again and try a mushroom ragu over it (had pork with cherry sauce).
Anonymous
Ottawa
2/12/2012
Yes yes yessss, this is a heavenly base for whatever sauce or topping you can whip up, and a super easy way to prepare it. Definitely do 1/2 milk 1/2 stock thang, much creamier and way more flavorful. And despite what the other reviewer says, do NOT skimp on your quality of polenta/cornmeal. I splurged on freshly milled cornmeal at the farmers market, and at the risk of sounding like the biggest bougie you've ever heard, it is indeed the most delightful and thrilling polenta I've ever had. When's the last time you ever thought polenta was thrilling? That's right, I thought so. Do yourself a favor, get fancy polenta!
gretchyblue
Brooklyn, NY
6/2/2011
Very good recipe. "Polenta" is a dish, "cornmeal" is its ingredient (as well as other ground grains, such as buckwheat), even though plain cornmeal is sold marked as "polenta" with, of course, a higher price. All that is needed is very good quality cornmeal....no need to buy the "gourmet" products labeled "Polenta".
mecauvin
4/30/2011
Wow, this was so creamy and delicious! I follow reviewer suggestion and made from 'cold' start; used half milk and half chicken broth in place of water. I really like the cooking method. When the polenta was finished cooking, I added 1 C grated cheese and about 1 tsp dried thyme. This will definitely be the recipe I 'go to' for soft polenta. This was a side dish for BA Spanish Crusted Roast Pork Tenderloin (wonderful).
dory92064
San Diego, CA
8/22/2010
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