Creamy Italian Polenta (Slow-Stirred Method

Polenta is one of Italy’s great comfort foods—simple cornmeal slowly cooked with broth until it becomes creamy, rich, and deeply satisfying.

In northern Italy it is often served alongside braised meats like osso buco, hunter’s chicken, or slow-cooked beef.

Serves

8–10 people

Ingredients

• 2 cups coarse polenta cornmeal

• 8 cups chicken or vegetable broth

• 2 tsp kosher salt

• 4 tbsp unsalted butter

• 1 cup freshly grated Parmigiano Reggiano

• ½ cup heavy cream (optional but traditional for extra richness)

• Fresh cracked black pepper

Preparation

1. Heat the broth

Bring the broth and salt to a gentle simmer in a large heavy pot.

2. Add the polenta

Slowly whisk the cornmeal into the simmering broth to prevent lumps.

3. Cook slowly

Reduce heat to low and cook 30–40 minutes, stirring frequently with a wooden spoon.

The polenta will gradually thicken and become creamy.

4. Finish

Stir in:

• butter

• Parmigiano Reggiano

• cream (if using)

Season with black pepper.

If the polenta becomes too thick, add a splash of warm broth.

5. Serve

Serve immediately while soft and creamy.

Serving Suggestions

Polenta pairs beautifully with:

• Osso Buco

• Pollo alla Cacciatora

• Braised beef

• Roasted mushrooms

• Tomato ragù

Tableware Suggestion

Polenta is best served in a large serving bowl where it can be spooned generously onto each guest’s plate. The soft, creamy texture spreads beautifully across the bowl, making it perfect for catching sauces from braised meats and stews.