Make this Dreamy Creamy Polenta for all of your stews and braised meats this winter. (2024)

FAQs

What is polenta made out of? ›

Polenta is a northern Italian dish made of coarsely ground corn. Freshly cooked, polenta is soft and creamy, like porridge or mush, and makes a terrific bed for sauces. It's a good gluten-free substitute for just about any dish that calls for pasta.

Creamy polenta is a simple dish that often serves as a base for braised meat or vegetables, but is also delicious on its own! This recipe combines ground polenta with water, butter, and Parmigiano Reggiano and is pure comfort!

What makes polenta different from cornmeal? Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.

Generally, Polenta is eaten in the winter months because it is a heavier dish and usually prepared with rich sauces. The history of polenta dates back to the Roman period, and in that time it consisted of different types of grains.

Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.

Are Polenta and Grits Interchangeable? Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.

Polenta is usually served in one of two consistencies: as a loose paste, much like mashed potatoes; or as a solid that has been chilled overnight, cut into shapes, then grilled or fried.

Polenta Serving Suggestions

On occasion, I'll add roasted chickpeas or toasted pine nuts for crunch. Otherwise, I'll top it with a cooked veggie and a punchy sauce to make it a meal on its own: Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta.

On its own, polenta has a mild corn flavor.

Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead.

Where is polenta found in the grocery store? ›

Tubed polenta can be found in the refrigerated produce section (maybe near the tofu) or near the pasta in the dried food section. Boxed, dry, instant polenta can be found near boxed rice or in the ethnic foods section. Polenta can also be found In the organic aisle or natural food section.

Whether corn or buckwheat, this “poor man's” food typical of northern Italy cleanses the blood, tones the liver and even regenerates the muscles, but only by matching the right ingredients… nourishing, and in many cases would even create a sense of heaviness.

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. So, why not to try polenta out for your next meal?

Made with coarse stone-ground cornmeal, polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish.

Great-tasting, nourishing, and incredibly versatile, polenta (coarse cornmeal cooked with liquid) is every plant-based eater's best friend.