Authentic Italian Homemade Polenta Recipe

Comforting and delicious, polenta and Gnocchi are the most popular staples in the mountain regions of the Veneto and much of northern Italy. From Turin to Trieste, folks love their polenta!

I guess I grew up on polenta. My family is from a little mountain town called Posina, in the heart of Veneto, Italy, and here polenta is even eaten for breakfast, served in a bowl of hot milk. It might sound a little weird, but it's hands-down better than breakfast cereal for breakfast. Try it, and then tell me you don't agree!

Okay, so what exactly is polenta?

Polenta is a traditional Italian dish made from ground maize, specifically cornmeal. Once cooked, it can be creamy, soft, or firm, depending on your preferences. Think of it as Italy's answer to mashed potatoes, but with a unique, earthy flavor and a bit more versatility.

Ingredients

• 1½ liters (about 3 US pints) water
• 350–400 g (12–14 oz) coarse yellow cornmeal (polenta flour)
• 1–2 teaspoons salt, to taste

Cooking Instructions

1. Bring the salted water to a gentle boil in a large heavy pot.
2. Slowly rain the cornmeal into the water, whisking or stirring constantly to avoid lumps. A wooden spoon is traditional—and many swear it makes a difference.
3. Reduce the heat to low and continue cooking for 35–45 minutes, stirring often, until the polenta thickens and pulls away from the sides of the pot.
4. For a richer finish, stir in the beaten egg right at the end, off the heat. Try it both ways and see which you prefer.

Serving Suggestions

• Serve hot and creamy as a side to roasted meats, hearty stews, or grilled sausages.
• Top with sautéed mushrooms, melted cheese, or a drizzle of good olive oil.
• Let leftovers cool, then slice and grill or fry them the next day for a whole new dish.
• Like I mentioned at the top of the page, you can let the polenta cool and cut it into slices. You can then serve the slices with hot milk for breakfast. When I was a child, I used to have this every morning—this was my version of morning cornflakes. I loved it, and to be honest, I still do.

What makes polenta truly wonderful is its versatility. It's a blank canvas that pairs beautifully with an array of flavors. The possibilities are endless.

One of my favorites is to serve the hot polenta with melted Gorgonzola cheese.

I hope you enjoy your polenta.

Maria

FAQ about Polenta

Is Polenta gluten-free?

Yes, polenta is naturally gluten-free because it's made from corn, not wheat. This makes it an excellent option for those with gluten sensitivities or celiac disease.

What's the Best Cornmeal for Polenta?

Traditionally, coarsely ground, yellow cornmeal is the choice for authentic polenta. However, you can experiment with different textures and colors of cornmeal to suit your preferences and the dishes you're planning.

How Do I Reheat Polenta?

Polenta tends to firm up when it cools, but reheating it is easy. You can slice and grill it, reheat it in the microwave, or return it to a pot with some additional liquid and stir until it regains its creamy texture.

Can you freeze polenta?

Absolutely! You can prepare a batch of polenta, let it cool, cut it into portions, and freeze them. It's a convenient way to have polenta on hand for quick and satisfying meals.