How To Make Creamy Polenta
Have a rich and light meal with this creamy polenta! It’s a porridge-like dish made of boiled cornmeal, cream cheese and butter.
- 1cupyellow polenta,or coarsely ground cornmeal
- 2tbspunsalted butter
- ¼cupcream cheese
Heat salted water, with 1½ teaspoons of salt per 1 quart of water, to a boil over high heat in a thick-bottomed 2 or 3-quart pan.
Slowly add the polenta into the boiling water, whisking while adding it to prevent any lumps from forming.
Lower the heat to a very low simmer and add the butter. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes.
Stir occasionally with a wooden spoon. The polenta should be soft and tender when done. If not, let it cook for a little longer.
Add the cream cheese, then stir it into the polenta. Taste and add more salt, if necessary.
Serve with meat, and enjoy!
- If using salted butter, just use 1 teaspoon of salt.
- For an even creamier polenta, add more cream cheese, if desired.
- Calories: 122.86kcal
- Fat: 5.71g
- Saturated Fat: 3.27g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.45g
- Polyunsaturated Fat: 0.37g
- Carbohydrates: 15.89g
- Fiber: 0.77g
- Sugar: 0.55g
- Protein: 1.86g
- Cholesterol: 15.61mg
- Sodium: 346.32mg
- Calcium: 12.29mg
- Potassium: 38.79mg
- Iron: 0.25mg
- Vitamin A: 52.98µg
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