No ImageCreamy Polenta

Did you make it? Rate it!

  1. Debra

    I used 2 cans of chicken broth and then water to equal the 4 C of liquid. It’s really tasty but turned out thicker than I expected. I added more water a few times to thin it out but it’s still super thick. Maybe I cooked it too long… It’s my first time making polenta. I just used regular cornmeal.

  2. RNape

    I used all chicken broth for the liquid and subbed goat cheese for the cream cheese. Amazing!

  3. Dimas

    Polenta is a very common dish in Brazil, and we love it. A very good variation to serve with black coffe is a thicker one (I think more cooking or less liquid) fried with a film of oil,

    You cut it in 2 inchs long squared about 1/4 inch (litle bit larger than a potato for French fries) and toast it to brown in a pan. Serve hot.

  4. CE

    I am so addicted to this dish!!! My husband requests it at least once a week. I serve it with all kinds of Italian food, but our absolute favorite is to top the polenta with braised balsamic chicken. It’s a moment in paradise!! Thank you so much for posting this recipe. Mangia!


  5. Christina Stone

    I just made it with white corn meal and it reminds me of cream of wheat which i loved so much as a kid and coincidentally had been missing of late, except I think I’ll allergic to wheat so had been avoiding it. Now I can have it in polenta form. Thanks. Oh, and kids liked it, always nice surprise at our picky dinner table.

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