Is it really necessary to use coarse stone-ground cornmeal?

Yes, for the best texture and flavor. Fine or instant polenta cooks quickly but just isn’t as creamy or delicious. Stone-ground cornmeal slowly absorbs liquid, creating a luscious, custard-like consistency.

Can I make this recipe ahead of time?

Absolutely! This polenta can be made hours in advance. To keep it soft, keep warm over very low heat, stirring occasionally and adding splashes of water or milk as needed.

Why does my polenta have lumps or stick to the pot?

Lumps are often caused by adding cornmeal to hot liquid, so always start with cold water. For sticking, make sure you stir especially well when directed and scrape all corners of your pot to prevent bits from burning.

What if I don’t have a Dutch oven?

Any heavy-bottomed, oven-safe pot with a tight-fitting lid will do. A sturdy pot ensures even cooking and prevents scorching on the bottom.

The Best Soft Creamy Polenta Recipe

Name: The Best Soft Creamy Polenta Recipe
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 cups coarse stone ground cornmeal; 11 cups cold water; 1 tablespoon kosher salt; Freshly ground black pepper, to taste; Grated Parmesan cheese, to taste

There’s something magical about a bowl of creamy, perfectly cooked polenta—a dish that feels indulgent but is actually quite fuss-free. This classic Italian comfort food is made with just a handful of staple ingredients and comes together beautifully with almost no hands-on work. A true weeknight hero, this soft and creamy polenta recipe is a life-saver for busy evenings when you crave something heartwarming, rich in flavor, and incredibly satisfying. Tender, luscious, and finished with a touch of Parmesan and pepper, it’s the ultimate blank canvas for your favorite toppings or mains.

Why You’ll Love This Recipe

Effortless to Make: Seriously, the oven does most of the work. Five minutes of prep, and you’re free to handle anything else you need!
Ridiculously Creamy Texture: When cooked slowly and gently, the cornmeal becomes luxuriously smooth and pleasantly soft—no sticky, gluey mess here.
Perfect for the Whole Family: Whether you serve it as a main or a side, everyone will ask for seconds. This dish is endlessly comforting.
Versatile Base: Pair it with anything—robust meat sauces, roasted veggies, or simply a drizzle of olive oil. The possibilities are endless!

Ingredients You’ll Need

Here’s what you’ll need to make the best soft creamy polenta—plus a few tips for extra success:

Coarse Stone Ground Cornmeal: Choose a coarse, stone-ground variety for the best texture. Avoid quick-cooking polenta; this is worth the extra time for dreamy results!
Cold Water: Starting with cold water helps prevent lumps and ensures your polenta cooks evenly.
Kosher Salt: Essential for seasoning and bringing out the subtle nuttiness of the cornmeal. Table salt can be used, but reduce the amount slightly.
Freshly Ground Black Pepper: Adds warmth and depth at the finish.
Grated Parmesan Cheese: A generous sprinkle at the end lifts the whole dish with salty, nutty notes. Feel free to substitute with Pecorino or even a pat of butter for added richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Polenta is endlessly customizable! Here are some favorite ways to change things up:

Cheesy Polenta: Stir in extra cheese—Fontina, Gruyere, or even a melty goat cheese for tang.
Herby Upgrade: Mix in finely chopped fresh herbs like parsley, basil, or chives for color and fragrance.
Cream Finish: Swirl in a little cream or butter just before serving for an ultra-indulgent, silky mouthfeel.
Vegan Polenta: Use plant-based cheese or skip the cheese entirely and finish with a glug of your favorite olive oil and fresh herbs.
Roasted Vegetables: Top with a rainbow of roasted veggies for a hearty, meatless meal.

How to Make the Best Soft Creamy Polenta

Step 1: Combine Cornmeal and Water

Add the coarse stone-ground cornmeal to a large, heavy-bottomed pot or, even better, a cast iron Dutch oven. Pour in the cold water and add kosher salt. Give it a thorough whisk to combine—the cold water prevents clumping and sets you up for silky-smooth polenta later.

Step 2: Start on the Stovetop

While whisking occasionally, bring the mixture to a gentle simmer over medium heat. This brief step helps release the gluten and separate the grains, ensuring an even, unctuous texture.

Step 3: Oven Magic

Here’s where this recipe becomes gloriously hands-off! Cover your pot with a lid and carefully transfer it to your preheated 375°F oven. Let it bake for one hour. Go about your evening—the hard work is done for you.

Step 4: Stir and Continue Baking

After an hour, pull the pot out and use a wooden spoon to scrape the polenta from the corners and sides (these bits get especially creamy and delicious). Give everything a good stir. Return it to the oven for another 15-30 minutes, depending on your preferred consistency. Looking for softer, more spoonable polenta? Bake the extra half hour.

Step 5: Rest and Serve

Remove from the oven. Stir again and let the polenta sit for just five minutes—this allows the flavors to settle and the texture to finish thickening. Right before serving, sprinkle with a generous snowfall of freshly grated Parmesan and a shake of black pepper.

Pro Tips for Making the Recipe

Start with Cold Water: This is the secret to avoiding lumps—never add cornmeal to boiling water.
Don’t Skimp on Stirring (at stirring time!): When the recipe calls for stirring, really get into the corners and edges of the pot to avoid sticking and ensure even texture.
Use Good Cheese: A little quality Parmesan or Pecorino really makes the flavor shine.
Let It Rest: Giving the polenta five minutes off the heat before serving results in peak creaminess.
Season Boldly: Polenta loves seasoning! Be generous with salt and pepper for maximum flavor.

How to Serve

Soft, creamy polenta is an absolute dream as a base for hearty ragùs, slow-cooked meats, or vegetable stews. Try it under a saucy braised chicken, with garlicky sautéed mushrooms on top, or simply solo with an extra drizzle of olive oil and more Parmesan. Serve it in shallow bowls for cozy comfort, and pair with a bright green salad or steamed greens like broccoli rabe to balance the richness. Leftovers make an incredible reheated breakfast—just add a fried egg!

Make Ahead and Storage

Storing Leftovers

Cool any leftovers, then spoon into an airtight container and refrigerate for up to four days. Polenta firms up as it chills, so expect a thicker, sliceable texture after refrigeration.

Freezing

Polenta freezes beautifully! Spread leftovers in a shallow layer, cool completely, then wrap well and freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop with a splash of water, milk, or broth to loosen it up. Stir well and heat until creamy and hot. The microwave works too—add liquid and cover to prevent drying out.

FAQs

Is it really necessary to use coarse stone-ground cornmeal?

Yes, for the best texture and flavor. Fine or instant polenta cooks quickly but just isn’t as creamy or delicious. Stone-ground cornmeal slowly absorbs liquid, creating a luscious, custard-like consistency.
Can I make this recipe ahead of time?

Absolutely! This polenta can be made hours in advance. To keep it soft, keep warm over very low heat, stirring occasionally and adding splashes of water or milk as needed.
Why does my polenta have lumps or stick to the pot?

Lumps are often caused by adding cornmeal to hot liquid, so always start with cold water. For sticking, make sure you stir especially well when directed and scrape all corners of your pot to prevent bits from burning.
What if I don’t have a Dutch oven?

Any heavy-bottomed, oven-safe pot with a tight-fitting lid will do. A sturdy pot ensures even cooking and prevents scorching on the bottom.

Final Thoughts

There’s nothing quite like a steaming, creamy bowl of polenta to bring comfort and delight to your table—even on the busiest of weeknights. With minimal effort and adaptable ingredients, it’s the kind of recipe you’ll come back to again and again. Give this soft creamy polenta a try, and don’t be afraid to make it your own—it might just end up being your new go-to side or cozy main. Enjoy every spoonful!