Creamy Polenta from a Tube

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4.66 from 26 votes

This delicious side dish made from tubed polenta is creamy, cheesy and super simple to make!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: cornmeal, cornstarch, gluten-free, parmesan, polenta, vegetarian

Servings:

Calories: 356kcal

Author: Sacha

Equipment

1 immersion blender (optional)

Ingredients

1 tube (500 g) polenta
1 cup vegetable broth
¼-½ cup milk or 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 ¼ cup of milk (for a thicker consistency), or up to ½ cup (for a creamier consistency).
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