Soft Polenta

Categories: Recipes, Side Dish, West
Comments: 2 Comments
Published on: October 10, 2011

I’m growing to love Polenta and its unique flavour and texture.  I like how versatile it is, baked, fried or boiled… with cheese, with butter or with olive oil.  There are lots of ways to use Polenta and this recipe is perhaps one of the most common, using milk instead of water gives the Polenta a much richer taste.  I use this recipe a lot so instead of adding it to every recipe, I’ll just have it here as a separate article to refer back to!

There are three types of Polenta you can buy; Tube, Instant and Coarse.  I’ve never really had good results with the tubed stuff, it’s Polenta boil in the bag.  It just doesn’t have the same flavour and the end product isn’t all that great.  The instant stuff isn’t so bad as you can cook it however you want it but the texture isn’t as good.  The coarse grained polenta is the best but it takes about an hour to cook.  I try to use the coarse stuff when ever I can but sometimes I just have to use the instant polenta.  I don’t think I will ever go back to using the bagged tubes of polenta, they were awful.



1 Litre Milk (Full Cream)

250g Coarse Polenta

4 tbsp unsalted Butter

Extra Virgin Olive Oil

Grated Parmesan


1.  Heat the milk in a large saucepan and bring to the boil

2.  Gradually stir in the Polenta and reduce the heat to low.

3.  Once the Polenta thickens and starts to come away from the sides of the pan add the butter.

4.  Add salt, pepper, olive oil and/or Parmesan to taste, stir and serve.



Don’t over cook the Polenta, you want it heavy like a thick soup not like a porridge.  If you over do it, you can rescue it by adding some more hot water or warm milk – it won’t be quite the same but it’ll still taste good.

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