Creamy Polenta with Herbs Recipe

Creamy polenta with herbs is a classic Italian comfort side dish that is rich, smooth, and deeply satisfying. Made from stone-ground cornmeal slow-stirred with broth, butter, and Parmesan, it pairs beautifully with braised meats, roasted vegetables, or a simple drizzle of olive oil. Each serving is ~328 calories and naturally gluten-free, making it a crowd-pleasing vegetarian side.

Ingredients

• 1 cup coarse ground polenta or stone-ground cornmeal
• 4 cups low-sodium vegetable broth
• 1 cup whole milk
• 2 tbsp unsalted butter
• 0.5 cup Parmesan cheese, finely grated
• 2 cloves garlic, minced
• 0.5 tsp salt (adjust to taste)
• 0.25 tsp black pepper
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp olive oil (for finishing)

Instructions

1. Bring the vegetable broth and milk to a gentle simmer in a medium heavy-bottomed saucepan over medium heat. Do not boil.
2. Add the minced garlic and stir for 30 seconds.
3. Slowly pour in the polenta in a thin, steady stream while stirring constantly with a wooden spoon or whisk.
4. Reduce heat to low. Continue stirring every 2-3 minutes to prevent the polenta from sticking to the bottom.
5. Cook for 25-30 minutes until the polenta is thick, creamy, and pulls away from the sides of the pan. The texture should resemble loose mashed potatoes.
6. Remove from heat. Stir in butter, Parmesan, salt, and pepper until fully melted and incorporated.
7. Fold in the fresh thyme and rosemary.
8. Taste and adjust salt. If the polenta is too thick, stir in a splash of warm water or broth.
9. Transfer to a serving bowl and top with chives and a drizzle of olive oil.

Tips & Variations

• Use a heavy-bottomed pot and keep the heat low to prevent scorching. Stir often during the first 5 minutes.
• For extra creaminess, swap the milk for heavy cream or stir in 2 tbsp of mascarpone at the end.
• Leftover polenta can be poured into a greased baking dish, refrigerated until firm, then sliced and pan-fried until crispy.
• Try topping with sauteed mushrooms, poached eggs, or slow-cooked tomato sauce for a complete meal.
• Instant polenta works in a pinch but lacks the depth of flavor of stone-ground varieties.

Nutrition Breakdown

Calories: 328 kcal

Protein: 10.4g

Fat: 15.1g

Carbs: 37.5g

Fiber: 3.2g

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