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Creamy Polenta

Name: Creamy Polenta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup stone-ground polenta*; 4 to 4½ cups water (divided); 2 tablespoons extra-virgin olive oil; ½ teaspoon sea salt (plus more to taste)

This creamy, soft polenta is a delicious side dish or entrée! Because I pulse the cornmeal in the blender before I cook it, it comes together in no time, so it's perfect for busy nights.

30 min total 5 min prep 25 min cook 4

Ingredients

4 serv.

1 cup stone-ground polenta*
4 to 4½ cups water (divided)
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt (plus more to taste)

Instructions

Tap a step to mark it done

1 In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
2 In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
3 Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.