Creamy Polenta

Creamy Polenta

2 Reviews
From: EatingWell Magazine September/October 2008

This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 1/3 cups cornmeal
  • 6 cups cold water
  • 1 teaspoon salt


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  1. Combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour.
  2. Remove from the heat, cover and let stand for 10 minutes before serving.

Nutrition information

  • Serving size: about 1/2 cup
  • Per serving: 74 calories; 1 g fat(0 g sat); 1 g fiber; 16 g carbohydrates; 2 g protein; 5 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 44 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 1 mg iron; 303 mg sodium; 60 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

Reviews 2

November 18, 2011
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By: EatingWell User
Using chicken broth added flavor I was reluctant to switch from the full on fat version I usually make so I substituted half chicken broth with half skim milk for the water. It was delicious and only added about 50 calories per serving. I can now enjoy polenta guilt free.
June 22, 2010
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By: EatingWell User
Easy and delicious.

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