How to Make Polenta - 3 Simple Cooking Methods

There are so many things to love about polenta. It’s cheap, hearty, creamy, and comforting. But a lot of people avoid making it because it seems complicated to cook, it always gets lumpy, or burnt. The good news is that polenta can be really simple and fairly foolproof to make, as long as you follow a few basic steps. Plus: there are lots of ways to cook it! This article covers how to make smooth and creamy polenta on the stovetop, in an Instant Pot, and even in a rice cooker.

What is polenta?

Polenta is basically coarsely ground cornmeal that's cooked into a creamy, smooth porridge-like consistency. While it might sound fancy, polenta is actually a humble food that originated as a peasant dish in Northern Italy. It is a great accompaniment for stews, hearty braised meats, beans, and countless other foods. Anything you could do with mashed potatoes, you can do with polenta.

Think of polenta as the Italian cousin of grits - they're both made from corn, but polenta uses a different type of corn and grinding process that gives it its own unique texture and slightly sweet, corn-forward flavor. It can be served creamy and soft (like mashed potatoes) or allowed to set and become firm, so it can be grilled, baked, or fried.

Ingredients needed

All you really need to make soft polenta is the cornmeal itself, plus water and salt. But if you want a really delicious, next-level polenta, I recommend using stock instead of water to cook it, and finishing it off with some butter and parmesan cheese to make it extra creamy.

Shopping for cornmeal: easier said than done?

Shopping for cornmeal can be a bit complicated, as there are lots of varieties available, and they vary depending on where in the world you live. Each brand seems to have its own definition of coarse, medium, and fine. To make matters even more confusing, you can also buy pre-cooked polenta in a tube.

In Canada where I live, the cornmeal in the bulk section of my grocery store is the perfect grind for polenta. It is labeled "coarse", however other coarsely ground cornmeal (like the coarse grind from Bob's Red Mill) is decidedly coarser than what I'm using. In contrast, Bob's medium grind cornmeal is much too fine and floury for polenta.

Here's what to look for:

• Cornmeal that flows loosely and doesn't 'pack' like flour does. It should be sandy, not powdery.
• It should be yellow, not white like grits. (Sometimes the package might be labelled "yellow corn grits.")
• When in doubt, opt for a coarser grind. It may take a bit longer to cook, but it'll give you a better texture in the long run. Fine cornmeal is too fine and you will end up with gluey polenta.
• Avoid pre-cooked polenta from a tube unless you want to grill it, fry it, or enjoy it any way other than soft cooked. It’s more expensive than dry cornmeal, and just as much work (or more) to turn it into soft cooked polenta.

How to make polenta

This is the best part. There are so many ways to cook polenta! This section covers the instructions for each method. For exact measurements, scroll down to the recipe card.

Stovetop polenta

Traditionally, polenta is made in a pot on the stove. And this is a great method for folks who don’t have fancy cooking gadgets to play with. The downside of the stovetop method is that it requires a bit more stirring than the others, which we don’t always have the time or patience for. But this method gives you the smoothest polenta because of all the whisking. With the Instant Pot and the rice cooker methods, you will get a few lumps, but you should be able to whisk them away pretty easily.

To make polenta on the stove:

1. Bring 4 parts salted water or stock to a boil over high heat.
2. While whisking, slowly add 1 part medium-ground polenta to the boiling liquid.
3. Reduce the heat and continue to whisk until the polenta cooks into a loose porridge-like consistency, about 5 minutes.
4. Turn off the heat, cover with a lid, and continue to cook the polenta in the residual heat for 10-15 minutes, stirring occasionally.
5. Whisk in butter and parmesan cheese, and enjoy.

Instant Pot polenta

This method is great when you need polenta for a crowd, as Instant Pots have a high capacity. For smaller volumes, I would recommend going with the stovetop or rice cooker method.

To cook polenta in an Instant Pot:

1. Add 4 parts salted water or stock to an Instant Pot
2. Add 1 part polenta and whisk to combine.
3. Close the lid, set the knob to the sealing position, and cook on high pressure for 8 minutes.
4. Allow the pressure to release naturally for 15-20 minutes, then manually release the remaining pressure. (If you forget and let it release naturally all the way, that's ok too.)
5. Whisk in the butter and parmesan cheese, and enjoy.

Rice cooker polenta

I love the rice cooker method because you can set it and forget it. I used this method for a dinner party recently and it was a huge help. It does take awhile, but it's hands off, and the rice cooker keeps it warm until you're ready to eat it.

To cook polenta in a rice cooker:

1. Add 4 parts salted water or stock to a rice cooker
2. Add 1 part polenta and whisk to combine.
3. Cook the polenta on the porridge setting until done. On my rice cooker this takes 1.5 hours so you have to plan ahead, but it’s hands off cooking which is helpful!
4. Whisk in butter and parmesan cheese, and enjoy.

How to serve polenta

Soft polenta is delicious topped with roasted veggies, hearty stews, braised meats, and one of my favorites - soft cooked eggs. I recently served it under Italian braised beef for a dinner party and it was a huge hit.

If soft polenta isn’t your jam, you can spread the soft polenta out in a casserole dish and chill it overnight. In the morning, you'll have firm polenta that you can cut into cubes or sticks for grilling, frying, or roasting.

How to store polenta

Store cooked polenta in an airtight container in the refrigerator for up to 5 days. The polenta will firm up as it cools, which is perfect if you plan to grill or fry it later. To reheat soft polenta, add a splash of water or stock and warm it gently on the stovetop or in the microwave, stirring occasionally until it reaches your desired consistency.

You can also freeze polenta for up to 3 months. To freeze polenta, let it cool completely, then transfer to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.

Polenta FAQs