Polenta is simple in the best way. A pot of salted water, a steady rain of cornmeal, a wooden spoon doing slow circles while the steam fogs the kitchen window. I learned it up north, in Lombardy, where nobody rushes the pot — you just let it thicken and mellow until it tastes a little sweet and the spoon starts leaving tracks.
Once it’s soft and golden, I work in a small knob of butter; some days I throw in a handful of grated cheese too. I spoon it loose under a rich stew or garlicky mushrooms. Leftovers go into a tin to set — next day I slice and crisp them in a pan. Quiet side, big help to the whole plate.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Boil water
Bring water and salt to a boil in a medium saucepan.
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Add cornmeal
Gradually pour the cornmeal into boiling water, whisking continuously to prevent lumps.
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Simmer and stir
Reduce heat to low and simmer, stirring frequently, for 30–35 minutes until the polenta thickens and becomes creamy.
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Finish with butter and cheese
Stir in butter and Parmesan cheese (if using) until fully incorporated. Serve hot as a side dish or base for toppings.
Note: Serve immediately for creamy polenta, or allow to set and slice for grilling or frying.
Updated: August 30, 2025