Creamy Polenta


  • 6 cups chicken or vegetable low sodium or unsalted broth/stock
  • 1 teaspoon fine salt
  • 1 teaspoon finely ground black pepper
  • 1 cup dry polenta
  • ½ cup whipping cream
  • 2 TBSP unsalted butter
  • ½ – 1 cup freshly grated Parmigiano-Reggiano cheese
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  1. Bring broth and salt to a boil in a large saucepan; pour polenta slowly into boiling broth (as is the polenta is raining), whisking constantly until all polenta is stirred in and there are no lumps.
  2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cook for 30 minutes, whisking every 3 to 5 minutes. Polenta is done when texture is creamy, and the individual grains are tender.
  3. When the polenta is cooked and thick; add cream and stir with a spoon.
  4. Turn off heat and gently stir butter into polenta until butter partially melts; mix Parmigiano-Reggiano cheese into polenta until cheese has melted, stir and taste for salt before plating into a serving bowl.