Description
This comforting savory herb polenta recipe is a creamy, flavorful dish made with cornmeal cooked slowly in broth, infused with aromatic dried herbs, and enriched with butter and optional cheese. Ideal as a warm bowl or cooled, sliced, and crisped by grilling or baking, this versatile polenta makes a perfect side or base for a variety of toppings, promising a satisfying and nostalgic experience you’ll want to make again and again.
Ingredients
Scale
Polenta Base
- 1 cup cornmeal (medium or coarse grind)
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon dried herbs (thyme, rosemary, oregano, or Italian seasoning)
Finishing Ingredients
- 1 tablespoon unsalted butter or olive oil
- Optional: 1/4 cup grated cheese (Parmesan, pecorino, or vegan cheese)
- Optional: freshly ground black pepper
Instructions
- Bring broth to boil: In a medium saucepan, bring the 4 cups of vegetable or chicken broth to a gentle boil. Add 1/2 teaspoon salt and 1 teaspoon dried herbs of your choice to infuse flavor into the liquid.
- Add cornmeal slowly: Reduce heat to low. While whisking constantly to prevent lumps, slowly stream in 1 cup of cornmeal into the hot broth, ensuring it incorporates smoothly.
- Cook polenta until thickened: Continue stirring the mixture continuously for 15 to 20 minutes until the polenta thickens and begins to pull away from the sides of the pot. Lower the heat if the mixture splatters.
- Enrich the polenta: Remove the pot from heat and stir in 1 tablespoon of unsalted butter or olive oil, and if desired, add 1/4 cup of grated cheese. Adjust seasoning with additional salt or freshly ground black pepper as needed.
- Chill and set: Pour the cooked polenta into a greased dish and refrigerate for at least 2 hours to firm up.
- Slice and crisp: Once set, slice the polenta and either grill or bake until the pieces are golden and crispy on the outside.
- Serve and enjoy: Serve creamy polenta warm in bowls or enjoy the crisped slices topped with fresh herbs, sautéed vegetables, or your favorite sauces.
Notes
- Use medium or coarse grind cornmeal for better texture and creaminess.
- Adjust herbs to your preference—Italian seasoning adds a nice blend of flavors.
- Substitute butter with olive oil for a dairy-free option.
- Add cheese for richness, or omit to keep it vegan-friendly.
- Reheated slices crisp up beautifully in a grill pan or oven.
- Store leftover polenta in an airtight container in the refrigerator for up to 4 days.
