Creamy Polenta

Creamy Polenta

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  • 4 cups vegetable stock, chicken stock or water
  • 1/2 teaspoon salt, plus more to taste
  • 1 cup medium-grain yellow polenta
  • 1/4 cup extra virgin olive oil


Bring stock and salt to a boil in a tall-sided saucepan (the polenta likes to spit and gurgle and jump out of the pot). While whisking over medium-high heat, add polenta in a slow, steady stream.

Reduce the heat to a gentle simmer and stir occasionally for about 30 minutes or up to 1 hour. Feel free to adjust the consistency by adding more stock, water or even milk or cream. Taste for salt and adjust, and then whisk in the olive oil. Serve hot.