Creamy Polenta with Parmigiano Reggiano

I usually make polenta when something is braising in the oven for the afternoon. It’s not difficult, it just takes a little time and a little stirring, and by the time the rest of dinner is ready, the polenta is soft, creamy, and ready to go in the bottom of the bowl.

This is the polenta I serve under braised short ribs, where it soaks up the sauce and becomes part of the dinner instead of just sitting on the side of the plate. Soft, creamy, and meant to be eaten with a spoon.

I live just outside of Butte, Montana in the mountains, and sometimes grocery options are a little limited, and I couldn’t find polenta at Safeway. I ended up picking it up at Front Street Market in Butte, Montana, which is a great little specialty market. If you can’t find polenta where you live, coarse cornmeal works just as well.

Braised short ribs over creamy polenta

Ingredients

• 1 cup polenta (coarse ground)

• 3 cups beef broth

• 1 cup water

• 2 tablespoons unsalted butter

• ½ cup finely grated Parmigiano Reggiano

• ⅓ cup milk

• Salt, to taste

Polenta, beef broth, butter, milk, salt, and Parmigiano Reggiano

Whisking to keep the polenta smooth

Instructions

1. In a medium saucepan, bring the beef broth and water to a gentle simmer over medium heat.

2. Slowly whisk in the polenta, whisking constantly to prevent lumps.

3. Reduce the heat to low and cook the polenta for 30–40 minutes, stirring frequently, until the grains are tender and the mixture is thick and creamy. Stir, pour a glass of wine, and let dinner take its time.

4. Stir in the butter, Parmigiano Reggiano, and milk.

5. Season with salt to taste.

6. Cover and let the polenta sit for 5 minutes, then stir again before serving. If the polenta becomes too thick, add a little warm milk or broth to loosen it.

7. Serve warm.

When the polenta becomes thick and creamy

The polenta should be soft, creamy, and spoonable.

Broth Options

Traditionally, polenta is often made with chicken broth, which gives it a lighter flavor. You can use 4 cups chicken broth if you prefer.

For this dinner, I used 3 cups beef broth and 1 cup water because I was serving it with braised short ribs, and the beef broth paired well with the sauce without making the polenta too heavy.

Notes

• Polenta thickens as it sits, so you may need to add a little more warm milk or broth before serving.

• Stir more frequently toward the end so it doesn’t stick to the bottom of the pan.

• Good Parmigiano Reggiano makes a big difference here — this is a simple dish, so the ingredients matter.

Pouring polenta into simmering broth

Polenta vs. Cornmeal

Polenta is simply coarsely ground corn. If you can’t find a product labeled polenta, coarse cornmeal works the same way and will give you the same creamy texture. Just avoid fine cornmeal, which cooks differently and won’t give you the same result.

If you use instant polenta, follow the cooking time on the package since it cooks much faster.

A snowy spring dinner in Montana

Serving Suggestions

Serve this polenta under:

• Braised short ribs

• Osso buco

• Beef stew

• Short rib ragu

• Roasted mushrooms

• Tomato-based sauces

This polenta is part of a restaurant-inspired dinner I made at home with braised short ribs, peperonata, and affogato for dessert.