Herbed Polenta

Why You’ll Love This Recipe

Herbed polenta is incredibly easy to make and endlessly customizable. The addition of herbs adds depth and freshness to the naturally rich and creamy base. Whether served soft and spoonable or allowed to set and then grilled or baked, it’s a satisfying, gluten-free option for breakfast, lunch, or dinner. Plus, it’s a great way to use up herbs you already have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal (medium or coarse grind)
• Water or low-sodium vegetable/chicken broth
• Fresh herbs (such as thyme, rosemary, parsley, or basil)
• Butter or olive oil
• Grated Parmesan cheese (optional)
• Salt
• Black pepper

Directions

1. Boil the liquid: In a large saucepan, bring water or broth to a boil. Add salt to taste.
2. Whisk in the cornmeal: Gradually pour in the cornmeal while whisking constantly to avoid lumps.
3. Simmer and stir: Reduce the heat to low. Stir frequently and cook for about 30-40 minutes, until the polenta thickens and the grains are tender.
4. Add flavor: Stir in butter or olive oil, herbs, and Parmesan cheese if using. Season with salt and pepper to taste.
5. Serve: Enjoy the polenta warm and soft as a side dish, or pour it into a greased dish to cool and set for slicing later.

Servings and timing

This recipe serves 4 and takes about 45 minutes from start to finish, including cooking and prep.

Variations

• Creamy herbed polenta: Add a splash of cream or milk for extra richness.
• Cheesy polenta: Mix in your favorite cheeses like goat cheese, cheddar, or Pecorino.
• Spicy version: Add crushed red pepper flakes or chopped chili for heat.
• Grilled polenta cakes: Let the polenta set, slice it, and grill or pan-fry until crispy.
• Mushroom topping: Serve with sautéed mushrooms and garlic for a hearty vegetarian meal.

Storage/Reheating

Store leftover polenta in an airtight container in the refrigerator for up to 4 days.

To reheat soft polenta, warm it on the stove with a little water or broth, stirring until smooth. For set polenta, slice and pan-fry or bake until heated through and slightly crispy on the outside.

FAQs

What kind of cornmeal should I use?

Medium or coarse-ground yellow cornmeal is best for traditional polenta. Avoid instant or fine cornmeal, which cooks differently.

Can I use dried herbs instead of fresh?

Yes, but use about one-third the amount since dried herbs are more concentrated in flavor.

How do I prevent lumps in polenta?

Whisk the cornmeal into boiling liquid slowly and continuously to keep it smooth.

Is polenta gluten-free?

Yes, polenta is naturally gluten-free, making it a great alternative to pasta or grains containing gluten.

Can I make polenta ahead of time?

Yes, it reheats well. You can make it soft or set it into a dish to slice and reheat later.

How do I know when polenta is done?

Polenta is ready when it pulls away from the sides of the pot and the grains are tender, typically after 30–40 minutes.

Can I bake herbed polenta?

Absolutely. After it sets, slice it and bake it in a hot oven until golden and crisp on the edges.

What are good toppings for herbed polenta?

Try roasted vegetables, stewed tomatoes, braised meats, mushroom ragout, or even a fried egg.

How do I make polenta creamier?

Stir in more butter, milk, or cheese at the end of cooking for extra creaminess.

Can I freeze leftover polenta?

Set polenta freezes well. Slice and wrap it individually for easy reheating. Soft polenta is best enjoyed fresh.

Conclusion

Herbed polenta is a simple yet flavorful dish that brings the warmth of traditional Italian cooking into your kitchen. Whether served soft and creamy or crispy and grilled, its comforting texture and fragrant herb profile make it a must-have side or base for countless meals. With just a few ingredients, you can turn humble cornmeal into a gourmet experience.

Herbed Polenta

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Herbed polenta is a creamy, savory Italian side dish made from cornmeal and infused with fresh or dried herbs. It’s comforting, versatile, and naturally gluten-free—perfect served soft or firm.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

• 1 cup yellow cornmeal (medium or coarse grind)
• 4 cups water or low-sodium vegetable/chicken broth
• 2 tablespoons butter or olive oil
• 1/4 cup grated Parmesan cheese (optional)
• 1–2 tablespoons fresh herbs (such as thyme, rosemary, parsley, or basil), chopped
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

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Instructions

1. In a large saucepan, bring water or broth to a boil. Add salt.
2. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
3. Reduce heat to low and simmer, stirring frequently, for 30-40 minutes, or until thickened and the grains are tender.
4. Stir in butter or olive oil, chopped herbs, and Parmesan cheese if using. Season with black pepper to taste.
5. Serve warm as a soft polenta, or pour into a greased dish to cool and set for slicing later.

Notes

• Use fresh herbs for best flavor, but dried herbs can be used at 1/3 the amount.
• Stir frequently while cooking to prevent sticking or burning.
• Soft polenta pairs well with sauces, stews, and grilled vegetables.
• Once set, polenta can be grilled, baked, or pan-fried for a crisp exterior.
• Make it dairy-free by omitting cheese and using olive oil instead of butter.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 1g
• Sodium: 450mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 10mg