Move over, mashed potatoes! This creamy Italian classic deserves a spot on your table.
I lived in New Orleans for a while, working as a pastry chef at the famous and fabulous Commander’s Palace—home to legendary chefs like Emeril Lagasse and known for its turquoise-and-white exterior and decades-long reputation as one of the city’s finest dining institutions. Working there wasn’t just a job; it was a crash course in the unapologetic joy of Southern food culture. With the beignets, smoked oysters, sky-high po’boys, gumbo, and dangerously strong cocktails—I’m looking at you, hurricanes—New Orleans is a foodie’s dream city.
If there’s one thing that Southerners love fiercely, it’s their grits. Grits aren’t just a breakfast food there—they’re a beloved cultural staple all across the South. During my time in the South I developed a deep appreciation for grits, so it’s only natural that I love polenta, grits’ Italian cousin. Both are made from ground cornmeal, but grits are typically made from dent corn (often white and stone-ground), which gives them a pronounced corn flavor and plenty of starch. Polenta uses flint corn, which has a firmer bite and cooks into a medium- to coarse-textured porridge. Growing up with Italian immigrant parents from Southern Italy, we didn’t eat much polenta—it’s more popular in the north—so it wasn’t often served in our house. Now, though, it’s one of those oft-forgotten sides that makes me wonder why I don’t make it more often. It’s like mashed potatoes, only better: silkier, slightly sweet from the corn, and somehow both rustic and luxurious at the same time.
This version cooks up smooth, thick, and creamy with just three simple ingredients. The polenta slowly simmers until it reaches that perfect lush and spoonable consistency. A pat of butter stirred in at the end brings richness, while salt rounds out the flavor. You can keep it simple or dial it up with pepper, Parmesan, or broth instead of water for deeper flavor. Whether served soft and warm or cooled and cut into slabs to fry or grill, it’s deliciously satisfying.
Endless polenta possibilities
With a base this simple, the possibilities are endless. For cheesy polenta, add your favorite cheese (go classic with Parmesan or gourmet with gorgonzola, for example). You can pour the cooked polenta into a baking dish and chill until firm, then slice into slabs and pan-fry or grill until golden. Add fresh herbs like rosemary, thyme, or basil to bring brightness. Swirl in roasted garlic or sautéed mushrooms for deep, savory flavor, or stir in a spoonful of pesto to give it an herby Italian twist. If you love spice, a pinch of red pepper flakes adds just the right kick.
How do I store leftovers?
Let your polenta cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. It will firm up as it chills, which actually makes it perfect for slicing and reheating in a skillet or on the grill. To rewarm creamy-style polenta, add a splash of water, broth, or milk in a saucepan and stir over low heat until smooth again. Polenta also freezes well. Spread it in a baking dish, let it firm, then cut it into squares and freeze it in a zip-top bag for up to 3 months. Thaw overnight and crisp it up in a skillet, oven, or grill.
Serving suggestions
Polenta is the heart and soul of many Italian dishes. It complements classic Italian dishes like osso buco or this Italian White Bean Chicken Recipe. It’s also great paired with hearty mains like An Oh-So Tender Short Ribs Recipe or Braised Beef to soak up all the delicious meaty juices. For a lighter meal, I like to top it with Sautéed Shrimp or Boiled Shrimp, Roasted Asparagus And Mushrooms, or simply a drizzle of truffle oil.
If you like polenta, give grits a try too. They’re perfect for breakfast with Veggie Omelet Cups, for lunch in Charleston-Inspired Grits Fritters, or even for dinner in these Southern Pulled Pork Shooters With Cheese Grits And Creamy Coleslaw.
How To Make Polenta
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup polenta
- 1 tablespoon butter
Instructions
- Bring the water and salt to a light simmer over medium to high heat.
- Turn the heat down a little and slowly add in the polenta, whisking as you go to make sure there are no lumps.
- Cook over very low heat, stirring frequently, for 20 to 30 minutes. If you need to, you can add a little more water. The texture should be smooth, creamy, and thick once it is cooked.
- Stir in the butter until melted and serve.
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