Español Grow This

Stovetop Creamy Polenta

Classic creamy corn polenta with a mild taste.
Bowls of fine textured polenta.
Prep time: 5 minutes
Cook time: 25 minutes
Makes: 4 servings
Nutrition Facts: View label

Ingredients

4 cups low-sodium broth, any type
1 cup polenta (also known as corn grits)
¼ cup low-fat or nonfat milk (optional)
¼ teaspoon each salt and black pepper (optional)

Directions

  1. Wash hands with soap and water.
  2. In a large saucepan, bring the broth to a boil. Turn heat to medium and slowly stir in the polenta. Keep stirring to avoid lumps. Cook and stir for about 5 minutes. 
  3. Turn the heat to low, cover the pan and cook for 20 minutes. Stir every 4 or 5 minutes until the polenta is thick and creamy. Stir in milk, salt and pepper, if desired.
  4. Serve hot with topping of your choice (see Notes).
  5. Refrigerate leftovers within 2 hours.

Notes

  • Top polenta with any sauce, stew or stir-fry and a sprinkle of cheese.
  • Try polenta topped with milk, fruit and chopped nuts for breakfast.
  • For creamier polenta, use 2 cups broth and 2 cups low-fat milk.
  • For cheesy polenta, stir in ¼ cup grated parmesan cheese at the end of cooking.
  • Enjoy leftover polenta: Refrigerate polenta in a cup. When solid, remove and cut into ½-inch rounds. In a lightly greased skillet on medium heat, cook slices until golden brown on each side. Serve as a side dish with eggs, greens or any meat, fish or poultry.

Comments

Submitted by walscaro on Thu, 10/14/2021 - 11:13

I LOVE polenta and this way of making it works really well. I do like adding parmesan cheese and milk at the end. 

You might also like...

Recipes A to Z (without photos)

Vegetarian Borscht
Bowls of vibrant red beet and vegetable soup with a dollop of sour cream and parsley.

Vegetarian Borscht

Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Grape and Cucumber Salad
Thinly sliced cucumber and grape halves with dressing in a bowl.

Grape and Cucumber Salad

A unique and delicious combination of grapes and cucumber, with a homemade vinegar dressing.
Prepare:
15 minutes
Makes:
6 Cups
One-Pan Spaghetti
Big bowl of spaghetti topped with grated parmesan cheese.

One-Pan Spaghetti

This classic spaghetti recipe is even easier when made in one pan!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
10 cups
Apple Sandwiches
Crispy apple slices with peanut butter and raisin filling are shown on a plate.

Apple Sandwiches

Easy and tasty snack that’s fun and creative for kids to make.
Prepare:
10 minutes
Makes:
2 Servings
Ants on a Log
Celery sticks spread with peanut butter and topped with raisins are displayed on a plate in a pinwheel formation. In the middle of the plate is a celery and peanut butter stick with mini pretzels extending out of the peanut butter like the wings of a butterfly.

Ants on a Log

Have some fun with this snack! Peanut butter, raisins and your imagination can be used to fill and decorate crunchy celery sticks.
Prepare:
5 minutes
Makes:
4 servings
Fiesta Barley Salad
Bowl of mandarin orange and barley salad with a wooden serving fork.

Fiesta Barley Salad

A bright and colorful salad with a combination of grains, veggies and fruit.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
7 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.