creamy polenta


  • 1 litre water (salted) or chicken stock or vegetable stock
  • 3 tablespoons olive oil
  • 200 grams or approx
. 2 cups semolina or corn flour (fine)
  • 1/2 cup Pecorino Romano cheese grated
  • Salt and pepper to taste

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Polenta is one of those staples in every Italian kitchen. Often times we find it pre made in a tube in the grocery store but making it from scratch takes as little time as slicing and cooking the store bought version. This is my base recipe that I like to change up with seasonal ingredients.


In a pot bring the salted water or stock to a boil. Add in the olive oil, and while whisking add in the semolina. Once it begins to thicken, lower the heat to medium to low and use a wooden spoon to stir occasionally to avoid it sticking to the bottom of the pan. Cook 40 to 45 minutes. Before serving add in the cheese, salt, and pepper.
***Instant polenta will work very well too it is the same steps as mentioned above just with a reduced cooking time.

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