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Stovetop Creamy Polenta

Photo of Polenta
Prep time: 5 minutes
Cook time: 25 minutes
Makes: 4 servings
Nutrition Facts: View label


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


  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.


  • 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 1/4 cup grated parmesan cheese at the end of cooking.
  • Enjoy leftover polenta: Refrigerate polenta in a cup. When solid, remove and cut into 1/2-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.


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

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