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Polenta is coarse ground corn (grits) boiled into a porridge.
But I don’t really like the word porridge. I think it sounds like a boring breakfast meal and this Creamy Polenta is most certainly not boring.
It starts with 2 cups of heavy cream:
And 2 cups of water.
Pour the cream and water into a saucepan with 1 teaspoon salt and bring to a simmer.
Oh! I almost forgot! I added minced garlic to the liquid because, well, garlic.
You’ll need 1 cup of polenta for the 4 cups of liquid.
Whisk in the polenta slowly until the cream and water returns to a simmer.
Turn the heat down to low and keep whisking:
Still whisking . . .
After about 15 minutes it becomes thick and silky.
How did that get in there?!
You don’t have to add a tablespoon of butter, but I did.
Because, well, butter.
Sprinkle with chives (optional) and serve!
So far I’ve eaten this with fish, scallops, and grilled beef.
It is also good all on its own.
This Creamy Polenta is warm, silky, and comforting … like your favorite blanket.
- 2 cups heavy cream
- 2 cups water
- 1 tsp salt
- 1-2 cloves of garlic, minced
- 1 cup polenta
- 1 TBSP butter, optional
- Chives, optional
- Bring the heavy cream, water, garlic, and salt to a simmer.
- Whisk in the polenta slowly until the cream and water returns to a simmer.
- Turn the heat down to low and keep whisking for about 15 minutes, or until the polenta thickens.
- Stir in the butter and serve.