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Creamy Polenta

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)

Sunset OCTOBER 2003

  • Yield: Makes 8 cups; 6 to 8 servings


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


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.

Nutritional analysis per cup.

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

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Creamy Polenta recipe