Basic Soft Polenta

READY IN: 45mins
Recipe by AB Fan

This is a basic polenta recipe. You can serve it soft right out of the pot or serve it firm cut into interesting shapes and sautéed or fried to a crisp golden brown. The recipe welcomes flavor additions such as hard cheeses, vegetables, herbs, etc. Serve with stews, braised meats, grilled sausages and vegetables, ect. It's a wonderful alternative to the ubiquitous mashed potatoes.

Top Review by Jessica T

This is a great basic sidedish recipe. I used stone-ground cornmeal (or you can use Bob's Red Mill Polenta). It is similar to grits. The chicken stock really gives it a rich taste. I forgot the butter, so at the end, I mixed in 6 oz. of shredded sharp cheddar cheese, 1 TBS butter, and pepper to taste, and it still tasted great. Not really a "mashed potato" substitute, but not bad, either.

Ingredients Nutrition


  1. Bring the stock to a boil in a medium sauce pan.
  2. Slowly add cornmeal to the pot whisking constantly to prevent clumping.
  3. Return to a simmer while continuing to whisk.
  4. Reduce heat to as low as possible, cover, and cook for 30-50 minutes stirring ever 2-4 minutes.
  5. Serve as is or pour polenta into a rectangular baking dish, chill for several hours to set the polenta, cut into wedges or circles, bake, sauté, or fry the pieces of polenta until golden brown and crisp.

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