Creamy Polenta

Polenta is a dish from Northern Italy and is another staple in our family. It is a made with coarsely ground cornmeal; and can be thick or soft and creamy. I typically make a ‘thick’ recipe for frying in small pieces later. You make the polenta, pour it into a rectangular baking dish and refrigerate until firm. Cut into small rectangle pieces and deep fry until golden. Sprinkle with Parmesan cheese and serve with a good marinara sauce.

This creamy version is great with beef stew, lamb shanks, braised chicken or shrimp.


  • 2 tablespoons butter
  • 1/2  cup heavy cream
  • 3 cups water
  • 1 1/2 cup cornmeal for a creamy polenta, slightly more for a thicker consistency.
  • salt to taste


Add the water to a heavy saucepan and bring to a boil. Add the cream, butter and salt.  With a whisk add the corn meal a little at a time to prevent lumps. Keep whisking constantly. Cook for about 30 minutes. Test the salt and serve!