A Classic Creamy Polenta, when served perfectly, has a smooth texture with a rich and buttery flavor. Mixed with freshly grated parmigiano for a cheesy and nostalgic dish served with a dollop of marinara sauce.

Creamy polenta in a bowl topped with marinara and basil.

If you love classic Italian starches like this, try Zucchini Risottoor The Creamiest Mushroom Truffle Risotto

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Why Classic Italian Recipes

There's something so simple about classic Italian recipes like Creamy Polenta with some Marinara Sauce. These old-school recipes use just a few high-quality ingredients to make the most flavor.

Polenta should be a recipe in everyone's recipe book for 3 simple reasons.

It's versatile. Serve it with any type of sauce or meal, from Traditional Italian Meatballs to Easy Chicken Cacciatore to a more rustic dish like Chicken Scarpariello or Italian Pork Roast.
It's reusable. You can serve it fresh, or chill it and make Grilled Polenta with Marinara and Pesto or Fried Polenta.
It's affordable. It's equally as affordable as butter pasta or something similar. Kids love it, and you can serve it with leftover sauce or a weeknight dish like Chicken Pizzaiola.

Ingredient Notes and Substitutions

Polenta. You want to use a medium grit cornmeal for the best results. Grits will not work as a replacement for polenta.
Parmigiano. Substitute pecorino if you'd like a sharper taste. I prefer parmigiano for its smooth and nutty flavor.
Olive Oil. Use a high-quality extra virgin olive oil. The flavor of the olive oil will make or break the polenta.
Butter. Use unsalted butter to taste. Up to a stick of butter. The more butter you use, the richer the flavor will be. Making polenta is similar to a risotto. Adding butter to a polenta or risotto, like Creamy Cherry Tomato Risotto, adds more depth of flavor and richness.
Water. I use water as the base of my polenta. You can substitute chicken broth, which will give you a more savory/salty flavor.

*Please see the recipe card for more information on ingredients.

How to Make Creamy Polenta

The key to creamy polenta is not to let it stick to the pan or to itself. That's why whisking it in slowly to cold water is so important, because if you whisk it into hot water, it will immediately clump. You also want to remain by the pot to stir it often. It's similar to risotto in that sense.

Whisking together cold water, olive oil, salt, bay leaves, and polenta.

Step 1: Add the water, olive oil, bay leaves, and salt to the pot. Very slowly pour in the polenta in a thin stream using a measuring cup while whisking the polenta into the mix. When you're done, it should be well combined and look a little cloudy.

Step 2: Put the heat on medium-low. Bring the water to a very low simmer. Continue to whisk the polenta often so that it doesn't stick to the bottom of the pan. Once the water reaches a simmer, you'll simmer the polenta for about 25-30 minutes.

Step 3: When the polenta begins to thicken, switch to a wooden spoon to stir. Still continue to stir often. Once the polenta is peeling off the sides of the pot while you stir, it's ready.

Polenta removed from the heat combined with butter and parmigiano.

Step 4: Remove the pot from the heat. Mix in the butter one cube at a time until it completely melts. Once all the butter is mixed in, slowly mix in the parmigiano cheese. Once combined, the polenta is ready to serve (or chill for your next dish).

Serve with a little marinara sauce or have it under some of your favorite braised meats like Italian Short Ribs, Fennel Chicken Thighs in Red Wine, or Authentic Italian Braciole.

Pro-Tips

Polenta is one of those dishes you really need to monitor. Stand by the pot and stir every 2-3 minutes, or else it will stick to the bottom of the pan.
Butter is sort of optional, but it makes the polenta rich and creamy. I highly recommend.
If you're chilling for another dish like grilled polenta, make sure the dish you cool the polenta in is greased with olive oil or butter.

Recipe FAQs

What do you eat with polenta?

Simple red sauces or meat sauces like bolognese or ragu. I serve it with marinara and a little pesto.

Is polenta the same as grits?

No, they're made from different corn, so they'll make very different textures. While grits will be much starchier and similar to a mashed potato while polenta will be a little sweeter and more finely ground.

How do you reheat polenta?

Polenta is not great for reheating. You can place it in a pot with simmering water or broth for the best results, but the best way to reheat it is to cook it again. Grilled or fried polenta is a great option.