top of page

Creamy Polenta Taste Test

Happy Foodie Monday! These recipes come courtesy of Penny and Eleazar Martinez.

Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!

Oh my goodness! This recipe for polenta was so simple to toss together and cook up but absolutely delicious. A side dish alternative to something like rice or quinoa, polenta makes a great addition as a healthy carbohydrate for a meal. Similar to grits, polenta is usually made with a courser variety of ground corn, giving it more texture. Polenta makes a great side dish as well as a tasty breakfast if you have any leftovers!

Creamy Polenta
Download PDF • 3.71MB

Makes 6 servings

Cook Time: 25 minutes

Cost: $2


*1 cup cornmeal

*2 tablespoons butter

*4 cups water

*1 teaspoon kosher salt, plus more to taste (regular table salt is fine, but kosher tastes best)

*Salt and pepper


*Bring 4 cups water to boil in a medium saucepan.

*When the water boils, whisk in 1 cup corn meal in a slow, steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes).

*Add 1 teaspoon salt.

*Reduce the heat so that the polenta bubbles slowly.

*Continue to cook, stirring occasionally, for about 20 minutes.

*When the polenta is complete, turn off the heat and add 2 tablespoons butter, and more salt and pepper to taste.

*If the polenta becomes too thick, you can stir in a bit of milk or water to loosen it up.

Recipe and Taste Tester - Alina Gersib


bottom of page