This easy basic polenta recipe becomes a blank canvas for all of your culinary creations. Serve with braised meat paired with a reduction sauce and you have yourself a fancy meal on any weeknight. Make it creamy with butter and parmesan or quick fried in a pan, there is a polenta for everybody.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Table of contents
Why you need polenta in your life right now.
Polenta has been around since Roman times and for good reason. It is easy to make, versatile and customizable. No special equipment is needed beyond a pan and a whisk and it’s relatively cheap too.
Polenta can be made into a creamy side like mashed potatoes, kissed with butter and parmesan. Serve with Saltimbocca Alla Romana, a perfect pairing. It can also be poured into a baking dish and cooled in the refrigerator where it will set into a solid but soft block of polenta, waiting to be parceled out into medium sized squares, begging to be shallow fried in a pan.
These little, browned parcels are then adorned with rich sauces or goat cheese and herbs. Pesto, yes definitely pesto too. What else? What would you put on your fried polenta parcels?
Your imagination will dictate how the polenta will transform. With just a little guidance from the recipe below, this easy and basic polenta recipe will be the newest weapon in your culinary arsenal, waiting to do battle with the most finicky eaters at your dining room table.
What is polenta?
Polenta is a dish made of boiled cornmeal, similar to grits. In Roman times they used any hulled grain that was available as corn had not been introduced yet from America. Soon after corn arrived in Italy, it quickly surpassed the other grains as a favorite among locals. The starch from the corn along with the ability of the grain to absorb a lot of liquid adds to the creaminess quality that is polenta.
How is polenta different from grits?
Both dishes are made with coarse cornmeal. Traditionally polenta comes from a type of yellow corn called flint and grits from a type of white corn called dent. Either corn types can be made fine, medium or coarse.
Stone ground corn has a more uneven texture than machine ground. The coarser the cornmeal, the more liquid you will have to add to reach the consistency you desire. It will also effect the cooking time.
Grits are cooked to a mushy consistency and polenta is cooked to a more toothsome, sturdier consistency. You will know when polenta is done cooking when the grittiness texture is gone and the polenta pulls away from the pan when stirred. Polenta is supposed to have a creamy smooth feeling in the mouth. I am not sure about grits. If you know a thing or two about this Southern favorite, share your wisdom in the comments below.
Tips for the best polenta:
- Add as much liquid that is needed. You want to keep cooking polenta until it is creamy soft, just keep adding water as needed. It is perfect when it is both creamy and pulls away from the pan when stirred. The amount of liquid polenta needs depends on the coarseness of the grain. Typically, a firm polenta needs about a 4:1 ratio of water to cornmeal and a creamier polenta needs 5 or 6:1 ratio.
- Use broth for added flavor instead of water.
- Add cream or olive oil at the end for more richness and creaminess.
- If you desire more corn flavor to come through, use water instead of broth and only use minimal butter, cream, cheese at the end.
- Don’t use instant polenta.
- You may start polenta in cold water and heat from there. The cold water won’t cause any lumps. If you need to add liquid later to hot polenta, you will get lumps but you can easily whisk them out.
- You don’t need to stir constantly but you do want to stir often. As the polenta cooks, it will stick to the bottom and can burn.
- Soak the cornmeal in its cooking liquid overnight to shorten the cooking time.
Other recipes you can serve on top of fried polenta parcels:
- Rogan Josh – a Kashmiri curry
- Jambalaya – this crockpot version is easy, just serve over polenta instead of rice.
- Palak Paneer – a spinach and paneer curry.
- Pesto – an Italian classic.
- Chimichurri Rojo – a South American favorite.
What other ideas do you have?





Tips for Leftover Polenta
- Pour leftover polenta right into a shallow pan. The size depends on how much polenta you have left. Refrigerate and use as leftovers the next day. The polenta will solidify and is ready for part two.
- Part two – You can either fry, bake or freeze.
- Fry Method – Cut polenta into squares or triangles and fry in a well oiled hot pan. Don’t try to flip over too soon, the polenta will stick to the pan until it is ready to flip over. A nice brown crust will form and detach from the pan. Serve by itself of with a condiment, butter or gravy on top.
- Bake Method – In a skillet, cook onions and mushrooms in butter or olive oil until soft. Sprinkle on top of the polenta you have in a shallow pan. Sprinkle with the cheese of your choice and bake until warmed through.
- Freeze Method – Cut polenta into squares or triangles, wrap in plastic wrap and place in a freezer bag. Polenta can be frozen up to three months. Thaw completely before preparing using the fry or bake method above.
CRAVING MORE? Subscribe to my newsletter and join me on Facebook, Pinterest and Instagram for the latest recipe and news!
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

Easy Basic Polenta Recipe
This easy basic polenta recipe becomes a blank canvas for all of your culinary creations. Serve with braised meat paired with a reduction sauce and you have yourself a fancy meal on any weeknight. Make it creamy with butter and parmesan or quick fried in a pan, there is a polenta for everybody.
Ingredients
- 1 cup of polenta
- 4 cups of water or broth of your choice, divided
- 1/2 tsp salt (if you are making with water)
- 3 tbs butter
- 1/2 cup grated, fresh parmesan cheese
Instructions
- Add 2 cups of water (& salt) or broth to a medium saucepan, stir polenta in with a whisk and cook over medium heat. Once it starts burping steam, lower heat and cover with a lid. Stir every few minutes to keep from sticking to the bottom. When the polenta thickens up, add the rest of the liquid, stir well, being careful to scrape the bottom of the pan where the polenta is likely to stick.
- After 20 minutes of cooking, taste some and check for a smooth texture. If it is still gritty, keep cooking and stirring, adding more liquid if needed.
- When the polenta is creamy and coming away from the pan when stirred, add butter and parmesan, stir well and serve.
Notes
- Polenta can be served hot and soft or poured into a baking dish and chilled in the refrigerator for shallow frying later. Simple cut into squares once the polenta has set and add to a hot skillet with oil or butter. Let brown on each side, avoiding the temptation to flip over too early. In the beginning, the polenta squares will stick to the pan, after it browns a bit, the square will lift easily out of the pan.
- Serve either fresh, hot polenta or fried polenta squares with gravies or reduction sauces. Braised, seared or stewed meats go well too.
- Polenta squares can be topped with goat cheese, fresh herbs and olive oil with salt and pepper.
- For a shorter cooking time, soak the polenta in all of its cooking liquid several hours or overnight before cooking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 200Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 42mgSodium: 864mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 6g
I. Guenther says
I love fried polenta with maple syrup. Yum! This is how my Mom served it and it’s still one of my favorites for breakfast with bacon and eggs.
Tina says
What a wonderful story! Are you from the South? I grew up with Cream of Wheat, not grits or polenta.
Hannah says
Easy and creamy for sure…….this was delicious!! I’m thinking this could also be a great backpacking dinner…polenta, pesto, and maybe pine nuts!?! Just might keep that idea in my back pocket 🙂
Tina says
Oh my gosh, you are right:)
Sean@Diversivore says
Fantastic to have a guide/recipe like this! Like a lot of people, I wasn’t too impressed with polenta the first few times I had it because it just wasn’t prepared that well. As you say, it’s a blank canvas – so I guess it’s important to know how to paint! Cheers 🙂
Tina says
Thanks Sean, Cheers to you too!
Dana says
This looks so so comforting! I love how quick and easy it is. With some things, simple is better, and I think polenta is one of those things. Parmesan cheese adds that nice bit of salty, savory, and creamy. What else does a polenta really need?
Marisa Franca says
HI!! I didn’t have a chance to rate this — I didn’t see the stars. I did want to say that you made the polenta the way we do — with a cold start. It never turns out lumpy.
Tina says
Hi Marisa, the cold start works great! Any lumps later can be worked out with a whisk apparently. I love your childhood memories about food, those are the best!
Marisa Franca says
I grew up eating polenta. I remember my sweet petite mamma stirring and stirring the polenta until it was perfect. And it always was!!!
Nicoletta sugarlovespices says
Needless to say we’ve had our fair share of polenta, with both our families. Usually with a tomato sauce, but this looks so good, creamy and cheesy.
Jyothi (Jo) says
Polenta with pesto is the way I like to eat my polenta. Looks absolutely delicious! Love how creamy polenta looks
Michelle Blackwood says
This is a great post, love the detailed explanation. I have yet to make polenta and you make it so easy for me to dive in. I had to make grits last month and yes the consistency was quite loose and as the name suggests, it was a little gritty when eaten.
Michele says
I love that you can make so many things with polenta. Your instructions make it looks so easy. Can’t wait to try this!
Tina says
Good luck Michele! It’s my latest, favorite food toy.
Anne Murphy says
I love making polenta – it’s so convenient, and goes with so many meals! And for me, it’s handy that it’s gluten free – I don’t have to fuss with finding pasta the family likes and I can eat!
Karyl Henry says
I’ve always been gun-shy about polenta, and I really don’t know why, because I love grits and make them all the time. I really need to give polenta a try. Thank you for sharing these tips on how to make it!
Kim @ Berly's Kitchen says
I love fried polenta dipped in marina sauce but have never eaten it any other way. It sounds delicious, and it’s so easy to make. Probably should branch out and try new preparation methods! Lol!
Veena Azmanov says
I love polenta but I’m the only person in my home who eats polenta. Have not tried it in a while. I must make it again perhaps the kids are bigger now and may warm up to it. This was an interesting read. Now I want to make polenta.
Jenni LeBaron says
I love that you included the differences between polenta and grits in this post. Polenta is definitely my preference because it’s so creamy. I love it paired with a good melty cheese. This is comfort food at it’s best.
Tina says
I only wish I had discovered this sooner Jenni.
Carmy says
I need to try this! When I first purchased polenta, I wasn’t really sure what to do with it other than putting it in soup. I love that this can be as creamy as mashed potatoes and I’m all about that extra parmesan on top!
Tina says
It’s my new favorite food toy Carmy, have fun with this one!
Amanda says
Seriously, I could make an entire meal out of a bowl of polenta like this! I love when it’s creamy and I can serve it as a side instead of mashed potatoes. I actually just made some the other day with a bit of parmesan cheese and served a grilled sausage ragout over it. It’s such a versatile ingredient to have in your repertoire!
Tina says
I haven’t tried a ragout over it but I’m going to try that soon. The pictures are gorgeous!
aditi bahl says
This is really a healthy and wholesome dish. Polenta is my favorite. The post is so well written. thanks for explaining it so well.
Gloria says
Totally LOVE polenta. I am Ukrainian, and my mom used to make “cornmeal” as we call it all the time. I would eat it with sour cream….and still do to this day. Love the simplicity here.
Tina says
Hey Gloria, I love sour cream, I’m going to try that! Thanks for sharing that tidbit, I love to hear childhood stories about food.
Lisa says
Polenta has always been a “thing” for me, because it’s so soft and homey — like mashed potatoes, but even better. You make your polenta the same way I do — but I’ve never added pesto to it before. I think that might be a game changer because I really love that bright shock of basil and olive oil. Wish you lived near me, because I’d love to be your official taste tester.
Tina says
Oh my gosh Lisa, wouldn’t that be fun?! I live a long way from Florida though. I’m in love with polenta now, especially as a replacement for mashed potatoes just to change it up a bit.
Pam Greer says
I love that photo of all the butter and cheese going in! I tend to cook polenta more in the winter, but you’ve got me craving it now! I’ll make a quick roasted tomato sauce from my tomatoes and spoon it over polenta! Yum!
Tina says
The tomato sauce over polenta sounds amazing, I’m going to have fun playing with this for awhile.
Elaine @ Dishes Delish says
I always wondered what the difference between grits and polenta, so thanks for explaining it! I love both grits and polenta and could eat it at least once a week!! Yours looks perfect!
Tina says
I didn’t know they were practically the same thing. Who knew?
Sherri says
What a great post on polenta! I think I’ll take it with the Parmesan cheese and pesto! 🙂 You can never have enough cheese!
Tina says
Cheese is life!
Tisha says
You make it look so easy! I’ll be giving it a try!!
Tina says
You totally should Tisha, it’s super tasty too!
Vicky says
You know, I have always been intimidated to make polenta because it seemed so complicated, but you really make it look easy. I love how versatile this is too.
Tina says
I was really surprised how easy it was. Have fun with this one Vicky!
kim says
This looks delicious! And I love how simple it is!
Claudia Lamascolo says
I love polenta. When I was little grandma made it every week and I love it. This reminded me of her thank you!
Tina says
What a sweet memory Claudia, I bet she made the best Polenta you will ever eat.
Christine says
Polenta is SO good, but I’ve never actually made it myself! I love that this recipe is an easy one to follow. Yum!
Susie says
What a great post on Polenta!! I LOVE polenta but have struggled to make it the right consistency. I think I was not adding enough liquid. And the addition of cream at the end sounds like heaven! I am pinning this now
Tina says
I was surprised at how much water it absorbed. The more it absorbs, the creamier it is. Good luck with this one and thanks for pinning:)
Bianca says
Polenta is one of my favorites, especially fried. I never thought to put pest on it. I do love it with lots of cheese and butter. Thanks for sharing this!