Creamy Polenta

Notes: If making up to 15 minutes ahead, remove from heat and cover tightly. Shortly before serving, stir over medium heat, adding a little hot water to thin, if needed.

This recipe goes with Italian Peppered Beef Stew (Peposo)

Yield: Makes 8 cups; 6 to 8 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 370
  • Calories from fat: 16%
  • Protein: 17g
  • Fat: 6.4g
  • Saturated fat: 3.7g
  • Carbohydrate: 60g
  • Fiber: 7g
  • Sodium: 211mg
  • Cholesterol: 22mg


  • 1 quart fat-skimmed chicken broth
  • 1 quart milk
  • 2 cups polenta
  • 1/2 cup grated parmesan cheese
  • Salt to taste


  1. In a 5- to 6-quart pan, mix 1 quart fat-skimmed chicken broth, 1 quart milk, and 2 cups polenta. Stir often over medium-high heat until simmering, 10 to 12 minutes; reduce heat, simmer, and continue to stir until polenta is thickened and smooth and creamy to taste, 15 to 20 minutes. Just before serving, stir in 1/2 cup grated parmesan cheese and salt to taste.
  2. Nutritional analysis per cup.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Polenta Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy