What is Polenta?

Polenta is coarsely ground cornmeal — a staple of northern Italian cooking. It can be served creamy like mashed potato, or cooled and set firm then grilled, baked or fried. Both versions use the same basic recipe — it is what you do after cooking that determines the final result.

Creamy Polenta (serves 4)

  • 1 cup (170g) coarse polenta (not instant)
  • 4 cups (1 litre) water or chicken/vegetable stock
  • 1 tsp salt
  • 60g cold butter, cubed
  • 60g parmesan, freshly grated
  1. 1

    Bring liquid to a boil

    Bring water or stock to a rolling boil in a heavy-bottomed saucepan. Season generously with salt — polenta needs a lot of salt to taste its best.

  2. 2

    Whisk in polenta in a thin, slow stream

    While whisking constantly, pour the polenta in a thin, steady stream. Pour slowly — adding it too fast creates lumps. Keep whisking for the first minute until no lumps remain.

  3. 3

    Reduce heat and cook 30–35 minutes

    Reduce to a very low simmer. Switch to a wooden spoon. Stir every 5 minutes, making sure to scrape the bottom and sides. The polenta thickens gradually and pulls away from the sides of the pan when ready. Instant polenta takes 5 minutes; coarse polenta takes 30–40 minutes for the best result.

  4. 4

    Finish with butter and parmesan

    Remove from heat. Stir in cold butter and parmesan vigorously until fully incorporated and glossy. Taste and adjust salt. Serve immediately — polenta sets quickly as it cools.

Firm Polenta (For Grilling or Baking)

Make creamy polenta as above (optionally reduce cheese and butter). Pour into a greased baking tin and smooth flat. Refrigerate for at least 1 hour until fully set and sliceable. Cut into squares, triangles or rounds. Grill on a hot griddle pan 3–4 minutes per side until golden with char marks. Or brush with oil and bake at 220°C for 20 minutes until crispy outside.

Serving ideasCreamy: beneath braised short ribs, osso buco or mushroom ragu. Alongside roasted chicken. With sauteed greens and a fried egg for a simple dinner. Firm/grilled: topped with tomatoes and mozzarella. As a base for bruschetta toppings. Alongside grilled fish.

Frequently Asked Questions

Polenta refers to both the dish and the ingredient in Italian cooking. Cornmeal is the American term for the same ground corn product. Coarse ground cornmeal labelled polenta is identical to products sold as polenta in Italian shops. Fine cornmeal used in American cornbread produces a different texture — use coarse for the best polenta.
Yes — instant polenta cooks in 5 minutes instead of 30. The process is the same but faster. The trade-off is slightly less depth of flavour and a slightly less creamy texture than traditionally cooked coarse polenta. For a quick weeknight dinner, instant polenta is a practical choice.