Move over, Southern grits—your Italian cousin is coming for dinner.
In the Bluegrass State of Kentucky, if you don’t like grits, it’s because you haven’t tasted mine. So I was curious about polenta when I went on a recent trip to Italy. Since both are made from corn, I wondered how the Italian staple dish would measure up to the Southern counterpart. I’ll be honest (and don’t tell my granny): Sometimes, I’d rather have a delicious bowl of polenta. This creamy comfort food has become a family favorite, reminding us of our amazing trip to Italy and providing a fun twist on Southern soul food.
Before we dive in, let me give you a quick primer on the differences between grits and polenta. The two can be interchangeable, but the taste is definitely different. Polenta is normally made from flint corn and ground medium or even coarse. Grits are normally stone-ground dent corn. Grits have Indigenous roots in the Americas, while polenta is a staple of Northern Italy and Italian-American cooking. I hope you’ll enjoy exploring both in your kitchen, just as I have in mine.
Delicious add-ins
This polenta recipe is quite basic, allowing plenty of room for giving it your own unique touch. Instead of Parmesan, you can try using other types of cheese, such as pecorino, cheddar, or even a sharp and pungent Gorgonzola. For added flavor, go ahead and add some roasted garlic purée or even fresh herbs. Finely chopped rosemary, flat-leaf parsley, and sage will all work very well in this recipe. Want to amp up the spice? Sprinkle in some chili flakes or smoked paprika. If it’s texture you’re after, stir in some toasted pine nuts or crispy bacon shortly before serving.
How do I store leftovers?
Leftover polenta will keep for 4-5 days in an airtight container in the fridge. When you’re ready for round two, heat it up on the stovetop, adding a splash of water or broth and stirring until it’s warm and creamy.
Serving suggestions
Polenta shines best when accompanied by robust Italian dishes like an Authentic Bolognese sauce, Beef Ragu, or rich, slow-cooked osso buco. It’s also great alongside some Oven-Baked Sausage with a side of peppers and onions. You can even class up your breakfast by serving it alongside a perfectly poached egg!
Delicious Creamy Polenta Recipe
Ingredients
- 4 cups chicken stock or water
- 1 cup polenta (coarsely ground cornmeal)
- 1 tablespoon butter
- 1/4 cup Parmesan finely grated
Instructions
- In a large pot, bring the stock or water to a boil.
- Turn the heat down to low and slowly pour in the polenta, whisking the whole time to make sure there are no lumps.
- Cook on low, stirring for 15 minutes, then stir in the butter and cheese. Return to the heat and cook for another 10 minutes. Make sure you are stirring the whole time.
- Taste the polenta and add a little salt if needed. Cover and let it stand for 5 minutes.
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