Best creamy polenta recipe: 59 photos
Parmesan Polenta
FAQ
Polenta is usually made with water or milk, which results in a more neutral flavor. Next time you make it, try using a liquid with a little more personality: stock, either vegetable or otherwise, and coconut milk will both add depth to the final dish.
Sure, you can load it with milk (and then, often, finish it with butter and tons of cheese). It will taste good, but it'll also leave you feeling pretty gross afterward. More often than not, I opt for water instead, which, when the polenta is cooked right, still leads to incredibly creamy (but less heavy) results.
But the sheer versatility of polenta has transformed it into a culinary star, with Italy's famed boiled cornmeal dish pairing nicely with an endless number of flavors. Toppings can include everything from venison, fish, rabbit, wild boar and braised veal to mushrooms, tomato sauce and melted cheese.
Cook the Polenta Longer. I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.