How to Cook Polenta Recipe

Chef Cindy Mooney , On February 12, 2023

Italian polenta is a delicious dish of boiled cornmeal. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.

Traditional Northern Italian Polenta Recipe

This Italian polenta recipe makes a satisfying and delicious base for many of our favorite main courses. Simple, sautéed mushrooms, a hearty ragout, meat sauce, skirt steak, red wine braised short ribs… you name it. The method outlined here makes it easy to cook a creamy, tasty polenta recipe that you can use for whatever suits your fancy. This polenta recipe is without a protein as I find it to be a perfect companion and so easy to do.

Equipment used in making this polenta with portobello recipe:

Cooking Equipment

Cooking Equipment.

  • Large pot

  • Knife

  • Wooden spoon

  • Whisk

  • Measuring cups and spoons

Ingredients for this polenta recipe:

Polenta Recipe

Mushroom Polenta Recipe Ingredients.

  • 1 cup polenta

  • 3 tablespoons butter

  • ½ cup freshly grated parmesan cheese

  • 4 cups chicken stock or vegetable stock

  • ¼ cup heavy cream or half-n-half

  • 1/2 teaspoon salt

Polenta cooking instructions

  1. In a large pot, add the stock and bring to a boil

    Boil the Vegetable Stock

    Boil the Vegetable Stock.

  2. Add the polenta and whisk until well blended

    Boil the Vegetable Stock

    Add the Polenta to the Boiling Stock.

  3. Reduce the heat to medium and continue to stir for about 1 minute.

  4. Cover the pot and cook on medium heat for about 30 minutes.

  5. Whisk the polenta every so often (maybe every 7 or 8 minutes)

  6. When the polenta has cooked for 30 minutes, add the butter, cream and salt and stir to blend well.

    Polenta Recipe

    Polenta Cooks to a Porridge.

  7. Adjust taste with more salt if desired.

Enjoy this traditional Northern Italian polenta recipe with a protein and gravy of your choice. With more time and effort, a mushroom ragout or slow cooked roast would be my choice but the possibilities of pairings for this polenta recipe are limitless.

Chef Cindy Mooney

With a personal mission to spread the good name of nutrition through mouthwatering recipes, Chef Cindy's philosophy around nutrition is deeply rooted in food as medicine. In the kitchen, she offers a conscious, restorative, and functional approach to cooking; an approach she has cultivated during her years working in farm-to-table restaurants.