19 creamy polenta recipes

Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.

Simple creamy polenta with Parmesan and olive oil, ready in 15 minutes. Includes both microwave and stovetop methods so you can pick your speed.

Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.

Robust Italian Stew: Wine-Braised Beef Over Creamy Polenta recipe

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Creamy polenta loaded with Italian sausage, mushrooms, red pepper, ricotta, Gruyere, and Parmesan, set in a pie plate and baked into golden wedges. A make-ahead Italian showpiece.

Italian polenta with beef and sausage stew, a rustic Northern Italian dish of braised beef, hot Italian sausage, and mushrooms served over creamy polenta.

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

Three cheese polenta pie with a crisp baked polenta crust filled with creamy ricotta, mozzarella, and Parmesan. A vegetarian Italian-inspired savory pie perfect for brunch or a light main dish.

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.

Roasted butternut squash and cauliflower pile onto a bed of creamy Parmesan polenta spiked with rosemary. A hearty vegetarian main that's equal parts rustic Italian comfort and weeknight simple.

Microwave polenta made with just cornmeal, water, olive oil, and salt in 10 minutes. No stirring for 40 minutes at the stove. Creamy results, zero fuss.

Classic Italian polenta made with yellow cornmeal, butter, and Parmesan. Serve it creamy and hot, or chill the leftovers and pan-fry crispy slices.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Baked polenta with Parmesan and Swiss cheese, layered casserole-style for golden, bubbly edges and a creamy cornmeal center. Italian-American comfort food at its rustic best.