Silky smooth, buttery and packed with parmesan, this creamy polenta is the perfect side for slow-cooked meats, roast chicken and rich, saucy dinners.
When I want a change from my beloved mashed potato side – particularly if I’m making an Italian-style casserole like Chicken Cacciatore – I love whipping up some Creamy Polenta. It’s so simple to make, comforting, versatile and budget-friendly … and of course delicious!
Polenta cooked on its own has a mild corn flavour and fluffy texture, but when you add butter, parmesan and cream, this simple ingredient really levels up to something restaurant-worthy. The parmesan brings the savoury, salty, nuttiness and the butter and cream add a beautiful texture. Polenta is perfect for soaking up the sauces, gravies or pan juices from casseroles, roasts or braised dishes.
What can I serve Creamy Polenta with?
The polenta makes an ideal side to these recipes from the website:
Chicken Cacciatore
Slow-cooked Traditional Goulash
Meatballs with Gravy
Meatball Bake
Beef Casserole
Slow-cooker Beef Stew
Slow-cooked Beef and Mushroom Ragu
Slow-cooked Beef Ragu
Slow-cooker Beef Ragu
What to do with leftover polenta? Make polenta fries!
Leftover polenta firms up considerably once chilled, making it perfect for pan-frying. Spread the warm polenta into a lined container or baking dish to a thickness of about 2 cm (¾ inch) thick and refrigerate until firm. Cut it into fries, batons or squares, then cook in a little olive oil over medium heat for 3–5 minutes per side, or until golden and crisp on the outside and soft in the centre. It’s delicious served alongside grilled meats or even just dipped into your favourite sauce as a snack.
If you enjoyed Creamy Polenta, I think you’ll love:
Freezer-friend Mashed Potatoes Recipe
Creamy Four Cheese Cauliflower Bake Recipe
Cheesy Pull-apart Garlic Bread Recipe
2 Ingredient Flatbread Recipe
Creamy Polenta
Share Pin Recipe PrintIngredients
- 1 litre (4 cups) chicken stock or water
- 40 g (1½ oz) unsalted butter
- 150 g (1 cup) instant polenta
- 75 g (¾ cup) finely grated parmesan
- 60 ml (¼ cup) thickened (whipping/heavy) cream
- 375 ml (1½ cups) warm full-cream (whole) milk (optional)
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
Instructions
- Bring the stock and water to the boil – Place the chicken stock or water in a medium saucepan over medium heat and bring to a gentle boil.
- Add the polenta – Gradually whisk in the polenta in a steady stream to prevent lumps forming.
- Cook – Reduce the heat to low and cook, stirring with a spoon regularly, for 5–6 minutes or until thick and creamy.
- Add the butter, cheese and cream – Add the butter, parmesan and cream, stirring until melted and smooth. If you prefer a looser polenta, gradually whisk in the warmed milk until your desired consistency is reached.
- Serve – Season with salt and pepper. Serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
