Creamy Polenta


  • 4 cups of chicken stock (use search engine for recipe or use canned)
  • 1 cup polenta (coarse corn meal)
  • pinch kosher salt
  • 1/4 cup heavy cream
  • 2 tbs unsalted butter
This technique for Italian classic polenta uses cream which gives it an incredible richness.


  • In a large sauce pan bring the chicken stock to a boil.
  • Reduce heat slightly and in a thin stream add the corn meal making sure to stir constantly.
  • Cook over medium heat stirring constantly until mixture thickens. About 15 to 20 minutes.
  • After 15 minutes stir in the butter and cream.
  • You may serve as is or you may refrigerate the polenta in a shallow pan for several hours until solid and cut into circles and grill over charcoal.


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