Classic Polenta Recipe Jump to recipe

Classic Polenta Recipe

Simple, classic and delicious, our polenta recipe is a staple for any kitchen. Made with just few ingredients, it's perfect as a side dish.

Classic Polenta is a delicious, easy to make and nutritious side dish, typical of the cuisine of northern and central Italy, in particular Lombardy, Veneto, Piedmont, and Valle d’Aosta.
Made with cornmeal and salt water, when cooked slowly, it turns into a compact yellow cream, which when cold solidifies and can be cut with a thread or knife.
With a neutral taste and creamy consistency, it is excellent both alone and enriched with sauces, meats, vegetables and cheeses.
In short, a unique delicacy, with ancient origins. Thanks to the discovery of America, corn cultivation spread in northern Italy also and polenta became the food par excellence in the countryside, able to satisfy many families.


Classic Polenta Recipe

Cooking method: Boiling
Cuisine: Italian
Courses: Sides
Recipe keys: Corn
Difficulty: beginner
Prep timeCook TimeRest TimeTotal Time
5 min 10 min - 15 min
Servings: 4 person
Calories: 510kcal
Best season: all

Today, it is still a popular dish

and is also used as a base for many gourmet dishes. This recipe will show you how to make the polenta at home.

Like every traditional recipe, there are different regional variations. The one I am making today is the classic and original recipe for Polenta.

Classic Polenta Recipe
Simple, classic and delicious, our polenta recipe is a staple for any kitchen.

It is a very easy preparation that follows one basic rule: for every 250 grams of cornmeal, 1 liter of water is needed. The secrets to a great result are to use good quality fine cornmeal and to cook it on low heat constantly stirring.
According to tradition, a copper pot suspended above the fireplace is necessary, but for sure, you will succeed perfectly even with a classic modern pot also.

It is great on its own or paired with many foods also. It is perfect as a fall and winter dish, but also good all year round, both for lunch and dinner. Even children love it and it is a gluten-free side dish.




  1. How to make polenta

    First, place cold water in a pot with two pinches of salt.

  2. Then add the cornmeal to the cold water and stir with a hand whisk, so that no lumps form.

  3. Finally, place on low heat and stir constantly until the mixture turns into a thick cream.

  4. At this stage, you can add 40 gr of butter or 2 tablespoons of extra virgin oil to make it more flavorful (optional).

  5. Cooking time can vary depending on the type of flour used. From 8 minutes to 15 minutes. My advice is always to read the instructions on your package.

  6. Finally, pour it on a wooden cutting board.

  7. Here’s your Polenta ready.

    Enjoy, Good Appetite!

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