Stovetop Creamy Polenta
This Stovetop Creamy Polenta combines coarse cornmeal, butter, and cream cheese for a silky, rich side dish that complements any main course.
8 Servings
Ingredients
- 4 cups water
- 1 ½ teaspoons salt or 1 teaspoon if using salted butter
- 1 cup yellow polenta or coarsely ground cornmeal
- 2 tablespoons unsalted butter
- ¼ cup cream cheese
Instructions
Boil the water:
- In a heavy-bottomed 2–3 quart saucepan, bring 4 cups of water and the salt to a rolling boil over high heat.
Add the polenta:
- Gradually whisk the polenta into the boiling water in a slow, steady stream. Continue whisking constantly to prevent lumps from forming.
Simmer the mixture:
- Reduce the heat to a gentle simmer and add the butter. Continue whisking until the polenta begins to thicken. Cover the pan and cook over low heat for approximately 25 minutes, stirring occasionally with a wooden spoon to prevent sticking. The polenta should be tender and smooth when finished. If necessary, continue cooking until the desired texture is achieved.
Incorporate the cream cheese:
- Remove from heat and stir in the cream cheese until fully melted and incorporated. Taste and adjust seasoning as needed. If a richer texture is desired, an additional spoonful of cream cheese may be added.
Serve:
- Spoon the creamy polenta into serving bowls. It pairs beautifully with roasted meats, vegetables, or sauces. Serve immediately while warm.
Notes
This recipe is naturally gluten-free, provided you use certified gluten-free polenta or cornmeal. Always check labels to ensure no cross-contamination from processing facilities.