Creamy polenta

Creamy polenta

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About this recipe: This classic Italian dish is the perfect accompaniment to meat dishes, particularly those with a rich sauce or gravy.

Zoë Harpham

Serves: 4 

  • 1 tablespoon (15ml) olive oil
  • salt and freshly ground black pepper
  • 1⅓ cups instant polenta
  • 40 g butter
  • ⅔ cup grated Parmesan
  • 1½ tablespoons crème fraîche or thickened cream

Prep:10min  ›  Cook:10min  ›  Extra time:5min  ›  Ready in:25min 

  1. Bring 1 litre (4 cups) of water to the boil in a large heavy-based saucepan. Add the oil and a pinch of salt. Gradually tip in the polenta, reduce the heat to a simmer and stir vigorously and continuously with a long-handled wooden spoon for about 5 minutes until the mixture is thick and all the water has been absorbed. Stand back as you do this, as polenta splutters dramatically.
  2. Scrape the polenta away from the side of the pan. Remove the pan from the heat, cover with a lid and leave to stand for 5 minutes.
  3. Remove the lid from the pan and add thin slices of butter, the Parmesan and the crème fraîche or cream to the polenta. Season to taste and mix together until the butter and cheese have melted and the polenta is creamy. Scoop into a serving dish and serve hot.

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