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Creamy Polenta

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic creamy polenta is a versatile vegetarian staple that brings a touch of Italian comfort to your dinner table. By simmering coarse cornmeal in a blend of milk and water, you achieve a rich, velvety texture that far surpasses quick-cook alternatives. The gentle heat and consistent stirring allow the grains to soften fully, creating a smooth and savoury base that pairs beautifully with a wide variety of toppings.

A bowl of homemade polenta is perfect for serving alongside roasted Mediterranean vegetables, rich mushroom ragout, or even topped with a simple knob of butter and grated hard cheese. As a naturally gluten-free grain, it provides a satisfying and wholesome alternative to mashed potatoes or pasta. Whether you are hosting a dinner party or preparing a quiet midweek meal, this reliable method ensures a perfect result every time.

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Ingredients for Creamy Polenta

  • 475ml whole milk

  • 475ml water

  • 1 teaspoon coarse kosher salt

  • 240ml polenta (coarse cornmeal)*

How to make Creamy Polenta

Bring first 3 ingredients to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to low; simmer until smooth and thick, stirring almost constantly, about 18 minutes.

Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal; cook half as long.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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