If you’ve never had the chance to eat or make polenta then you’ve definitely been missing out. Polenta is super versatile, plus it is perfect for people with dietary restrictions because it is generally made with just a coarse cornmeal and water. This makes it perfect for those following a gluten-free or vegetarian diet. But make no mistake about it – it isn’t lacking in flavor at all! You can customize any polenta recipe to your liking. My favorite way to serve it is with roasted mushrooms, tomatoes, and goat cheese. The flavors of the roasted vegetables pop and the goat cheese gives this polenta recipe a bit of tartness.
Polenta is best made with either medium- or coarsely-ground cornmeal. I was able to find what was labeled “polenta/corn grits” in the bulk section of my grocery store. I bought about 2 cups of it for only a dollar. You can also find it next to the pasta and pasta sauces. For this recipe, I used the non-instant kind.
Polenta can be served hot and creamy, almost the consistency of a hot breakfast cereal, or it can be cooled and then cut into pieces and perhaps grilled. I prefer it warm and creamy in a bowl.
This creamy polenta recipe is super easy – follow my directions below and you’ll be a pro in no time at all!
