Creamy Polenta from a Tube


Published: February 15, 2022 · Updated: May 27, 2024 by Mark & Sacha — This post may contain affiliate links. Read our full disclosure.

Can't find dry cornmeal at the store? This creamy polenta from a tube is the perfect accompaniment to any dish. This delicious parmesan polenta is healthy, vegetarian and gluten-free—and it's also super simple to make!

Bowl of creamy polenta with parmesan sprinkled on top.

When you know how to prepare it, polenta can be a flavorful and versatile addition to your meal plan. It is very simple to make, and it makes a lovely gluten-free accompaniment to wide variety of dishes.

There are many ways to prepare it, including crispy polenta, baked polenta cakes and fried polenta slices. But out of all of them, creamy polenta is my favorite. And if you can't find dried cornmeal at the store, the good news is that you can also make this creamy, cheesy side dish using polenta from a tube!

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Why You'll Love This Recipe

  • Flavorful: Polenta can taste pretty bland if you don't know how to prepare it, but this dish is packed with flavor and cheesy goodness.
  • Quick to make: Because tubed polenta is pre-cooked, it takes less time to cook than dried cornmeal, which means this dish will be ready to serve in no time.
  • Versatile: This cheesy polenta recipe can be served on its own or as a side dish. It pairs well with a variety of dishes, including seafood, meat, tofu and vegetables.

Looking for more simple side dishes? Try these Crispy Roasted Cauliflower Leaves!

Required Ingredients

Ingredients to make creamy polenta from a tube.
  • Tubed polenta: This can usually be found in the dry pasta aisle and doesn't need to be refrigerated.
  • Vegetable broth: You can use powdered, cubed or liquid broth. I prefer to use broth that is mushroom-based rather than tomato-based. If you don't need this dish to be vegetarian, chicken broth is the best substitute. You can also use water, but you’ll need to add more salt to prevent the dish from tasting bland.
  • Milk: You can use skim, 2% or whole milk for this recipe.
  • Parmesan cheese: The addition of shredded parmesan cheese makes this dish even creamier. For an added burst of flavor, you can also add sharp cheddar cheese.
  • Salt: The amount you'll need will depend on the saltiness of your broth and cheese. You can even omit it entirely if your broth is very salty.

The full ingredient list, quantities and instructions can be found in the recipe card.

How to Make Creamy Polenta from a Tube (Step-by-Step)

Cubes of polenta on cutting board with knife.

Step 1: Cut polenta into cubes. Cut open the tube of polenta using scissors and use a knife to cut the log into small cubes.

Small saucepan with polenta cubes and broth.

Step 2: Cover with broth. Place the cubes in a small saucepan and add the vegetable broth. (The cubes won't be completely covered.)

Pro Tip

If you are using powdered broth or bouillon cubes, boil some water and stir in the broth powder or cubes before you add it to the polenta. This will give you better control over the flavor and salt content.

Small saucepan with softened cubes of polenta.

Step 3: Soften polenta. Cook on medium heat, stirring frequently, until the polenta cubes have softened and broken down. This should take no more than 15 minutes.

Small saucepan with softened polenta and milk.

Step 4: Add milk. Add milk and stir to combine.

Small saucepan with creamy polenta broken down with an immersion blender.

Step 5: Cream polenta. Submerge your immersion blender in the polenta and run it until the mixture is thick and creamy, and all the lumps have disappeared. (If you don't have one, break up the pieces with a hand mixer, a potato masher, a metal whisk, a fork or the back of a wooden spoon.)

Small saucepan with creamy polenta topped with parmesan.

Step 6: Add parmesan and season. Add parmesan and stir until combined. Let simmer for one or two minutes, then turn off the heat and add salt and ground black pepper to the polenta in order to season it. You can also add a bit more milk to make the polenta extra creamy.

Once your polenta is seasoned, sprinkle some extra parmesan on top and serve. (See serving suggestions below.) This dish is my favorite way to eat polenta!

Bowl of creamy polenta next to a bowl parmesan.

Helpful Tips

  • Use a small saucepan: For best results, use the smallest saucepan you own when making this dish. This will allow the cubes of polenta to be better covered by the broth, which reduces cooking time and helps the polenta break down more easily.
  • Use an immersion blender: I provided some alternatives in the recipe card, but if you have one, an immersion blender is really the best tool to use for this recipe. It will break down the polenta completely and give it a super smooth, creamy texture with no lumps.
  • Control the salt content: The amount of salt you'll need can vary depending on the type of broth you use. When using powdered or cubed broth, make sure you reconstitute it before you add it to the polenta. As you season the dish, you may also want to start with less salt than written to ensure you don't add too much.

Serving Suggestions

  • On the side: Use it as an accompaniment for a wide variety of dishes. I like to serve it with salad (like this Caprese Salad or this Simple Arugula Salad) and some kind of protein, like tofu or pork.
  • On its own: To turn this dish into a complete meal, stir in some sautéed vegetables (mushrooms, onions and asparagus work especially well) and a protein like sausage or shrimp.
  • With sauce: Polenta, both creamy and fried, is often served with tomato sauce.
  • Grilled or fried: Creamy polenta thickens up when stored in the fridge. If you have any leftovers, turn the, into a whole new dish by cutting them up into slices and throwing them in a pan or on a grill.

Storage & Reheating Instructions

Leftover polenta, once cooled, can be in an airtight container in the fridge for up to 3-4 days.

To reheat creamy polenta that has been kept in the fridge, place it in a saucepan with a little bit of milk or water and cook over low heat, stirring occasionally, until creamy and warmed throughout.

(If you would rather use a microwave, heat the polenta for 30-45 seconds, then stir in a bit of milk or water. Repeat this process until the polenta is evenly heated and has regained its creamy texture.)

Frequently Asked Questions

You should be able to find logs of polenta logs at Walmart, Trader Joe's or at some grocery stores.

Yes, tubed polenta is pre-cooked. This helps reduce the cooking time compared to creamy polenta made using dry cornmeal.

If you aren't planning on eating it within 3-4 days, you can freeze this dish for later use.

To freeze polenta, let it cool completely, divide it into smaller portions, and vacuum seal or wrap them tightly in plastic wrap to prevent freezer burn. The wrapped polenta can be stored in the freezer for up to 3 months.

When you're ready to eat it, allow the polenta to thaw in the fridge and soak up any excess liquid by gently patting it with a paper towel. Reheat it in a saucepan with some milk or water to make it creamy again, or fry it up in a pan.

Have a question that wasn't answered here? Let us know in the comments and we'll be happy to help!

If you have tried this Creamy Parmesan Polenta or any other recipe on our website, please let us know how it went in the comments below. We can't wait to hear from you!

Creamy Polenta from a Tube

Sacha
This delicious side dish made from tubed polenta is creamy, cheesy and super simple to make!
4.80 from 25 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Italian
Servings 6
Calories 356 kcal

Equipment

  • 1 immersion blender (optional)

Ingredients
  

  • 1 tube (500 g) polenta
  • 1 cup vegetable broth
  • ½ cup milk or more to taste
  • ½ cup shredded parmesan cheese
  • ½ teaspoon salt or as needed
  • freshly ground black pepper to taste

Instructions
 

  • Cut polenta into small cubes.
  • Place the cubes of polenta in a small saucepan and cover with vegetable broth.
  • Cook on medium heat, stirring frequently, until the cubes of polenta have softened and broken down. This should take about 10 to 15 minutes.
  • Lower the heat to simmer and stir in the milk.
  • Use an immersion blender to break up the remaining chunks of polenta and make the mixture smooth, thick and creamy. (If you don't have an immersion blender, you can use a hand mixer, a potato masher, a metal whisk, a fork or the back of a wooden spoon.)
  • Add parmesan and stir until combined. Let simmer for 1-2 minutes.
  • Taste the polenta and season it with salt and freshly ground black pepper. (The amount of salt you'll need will depend on the saltiness of the broth, so feel free to start with less.) If desired, add a bit more milk to make the polenta extra creamy. Sprinkle some parmesan on top and serve immediately, either on its own or with sautéed onions or vegetables.

Notes

1. Choosing the right saucepan: For best results, use your smallest saucepan when making this dish. Using a larger saucepan may affect the cooking time or prevent the polenta cubes from breaking down.
2. Serving suggestions: Creamy polenta can be served on its own, with sauce (tomato is a popular choice) or as a side dish with seafood, meat, tofu or vegetables. Once it has fully cooled down and thickened in the fridge, it can also be cut into pieces and grilled or pan-fried.
3. Storing instructions:
  • In the fridge: Place the polenta in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave in 30-45 second increments, or in a saucepan on low heat, with a bit of extra milk or water.
  • In the freezer: Let the polenta cool completely, divide it into smaller portions, and vacuum seal or wrap it tightly in plastic wrap before placing it in the freezer for up to 3 months. When thawing, soak up any excess liquid by gently patting the polenta with a paper towel.
4. Using powdered or cubed broth: If using powdered broth or bouillon cubes, boil some water and stir in the broth powder or cubes before you add it to the polenta. This will give you better control over the flavor and salt content.
5. Variations: Vegetable broth can be substituted with chicken broth if you don't need this dish to be vegetarian. You can also add some sharp cheddar cheese for extra flavor.

Nutrition

Calories: 356kcalCarbohydrates: 68gProtein: 11gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 493mgPotassium: 152mgFiber: 1gSugar: 2gVitamin A: 360IUCalcium: 125mgIron: 1mg
Have you tried this?Mention @thecunningkitchen or tag #thecunningkitchen to let us know how it went!

12 thoughts on “Creamy Polenta from a Tube”

  1. 5 stars
    I made the polenta just as you posted. I made tomato sauce with fresh sliced muchrooms. Served the polenta with the sauce on top sprinkled with parmesan cheese. Delicious and it really was a meal. Thank you.

    Reply
  2. 5 stars
    This turned out delicious...I added too much mozzarella cheese so next time Ill know better. I added homemade tomato sauce on top with a salad. Very rich and creamy. My family loved it

    Reply
  3. 5 stars
    I made this in 10-15 min in a shallow cast iron pan. Didn't need all of the milk, as it was already pretty creamy. Paired it with some chipotle shrimp and it was incredible!

    Reply
    • I am so glad you enjoyed it!! My husband never used to like polenta much, but he loves it when it's prepared like this.

      Reply
4.80 from 25 votes (19 ratings without comment)

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