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Perfect Polenta Recipe

The Perfect Polenta Recipe. Super simple, you'll be able to do it forever without looking for a recipe again.
Course Main Dish, Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people


  • 1 cup Cornmeal
  • 2 cups Chicken Stock
  • 2 cups water
  • 1/2 cup Parmigiano Reggiano
  • 2 tbsp Butter
  • Salt to taste


  • In a pot on the stove, add the liquid and salt (I don't use salt as my chicken stock is quite salty, but if you just use water then add a pinch of salt to the water.) and wait for it to boil. Once boiling take a whisk and stir the liquid somewhat fast. Slowly put in the cornmeal while stirring constantly. This will keep the polenta from getting clumply and allow you to have smooth, rich, creamy polenta when you are done. Reduce heat to medium and stir for about 5 minutes until the cornmeal looks like it's equal to the water.
  • Reduce the heat to low and cover the pot. You don't need to keep stirring all the time, you can let it rest and just mix it up every 5 minutes or so. After about a half hour your polenta should be basically done. Mix in the butter and when the butter is melted in there, mix in the cheese. Take off the heat and allow to sit for 5-10 minutes before plating and serving. I plate with a little square of butter and a sprinkle of Parmigiano Reggiano.


The rule with Polenta is 4:1. 4 cups of liquid to 1 cup of cornmeal. I like to do 2 cups of water and 2 cups of chicken stock per one cup of cornmeal, but of course you can do all chicken stock, or all water, or whatever ratio you choose as long as the liquid stays at 4:1.