Creamy polenta

Creamy polenta


4 people made this

About this recipe: This classic Italian dish makes a great accompaniment to meat dishes, particularly those with a rich sauce or gravy.

Maggie Pannell

Serves: 4 

  • 200g quick-cooking (instant) polenta
  • 1 tbsp olive oil
  • 40g butter
  • 60g Parmesan, freshly grated
  • 2 tbsp crème fraîche
  • salt and coarsely ground black pepper

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Bring 1 litre of lightly salted water to the boil in a heavy-based saucepan. Add the oil. Gradually tip in the polenta, reduce the heat to a simmer and stir vigorously with a long-handled wooden spoon until the mixture is thick and all the water has been absorbed. Stand back as you do this, as polenta splutters quite dramatically.
  2. Scrape the polenta away from the sides of the pan. Remove from the heat and leave covered for 5 minutes.
  3. Add the butter in thin slices, the Parmesan and the crème fraîche. Season to taste and mix. Serve hot.


*Buy Parmesan in a piece and grate it yourself. This works out far cheaper than ready grated and has a better flavour. *Cooked polenta can be left to sit in a shallow tin, then cut into wedges and grilled to use as a base for bruschetta.

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