Uncle Larry Adventures

Italian Classics · Veneto

More italian vegetable recipes

Polenta Cremosa

Creamy Italian polenta: coarse cornmeal cooked slowly in salted water and finished with butter and Parmigiano-Reggiano.

Polenta Cremosa

Cornmeal, stirred with intent

Roasted Italian vegetable side dishes on rustic plates

The short version

Creamy Italian polenta: coarse cornmeal cooked slowly in salted water and finished with butter and Parmigiano-Reggiano.

Prep
5 min
Cook
45 min
Total
50 min
Serves
6 servings

Ingredients

  • 2 cups coarse stone-ground polenta
  • 8 cups water
  • 1 tablespoon salt
  • 4 tablespoons butter
  • 1 cup grated Parmigiano-Reggiano

Instructions

  1. 01

    Rain it in. Bring salted water to a boil and pour the polenta in a slow stream while whisking.

  2. 02

    Drop the heat. Lower to a bare simmer so it blorps rather than spits.

  3. 03

    Stir often. Stir every few minutes for 40 minutes, scraping the bottom and sides.

  4. 04

    Finish rich. Beat in butter and cheese off the heat and serve immediately.

Larry’s rule: Instant polenta exists and Larry forgives you. But 40 minutes tastes like corn, not paste.

Nutrition (estimated, per serving)

Serving
1 serving (about 316 g)
Calories
402 calories
Protein
15 g
Carbs
41 g
Fat
19 g
Saturated fat
11 g
Fibre
3 g
Sugar
0 g
Sodium
1394 mg
Cholesterol
47 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/polenta-cremosa).

Before you cook

What to know about Polenta Cremosa

What it is

Polenta Cremosa is a vegetables recipe rooted in the measured, technique-driven cooking of Veneto. This version makes 6 servings in 50 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: rain it in, then drop the heat, then stir often. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 cups coarse stone-ground polenta — supports the dish's balance, texture and regional character.
  • 8 cups water — supports the dish's balance, texture and regional character.
  • 1 tablespoon salt — supports the dish's balance, texture and regional character.
  • 4 tablespoons butter — builds the savory foundation and carries flavor through the dish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Most of the preparation can be done ahead. Reheat gently or serve at room temperature when appropriate.

What to serve with it

  • Serve warm or at room temperature as a contorno.
  • Use beside grilled meat, seafood or a pasta course.

Questions Larry gets asked

How long does polenta cremosa take to make?
About 50 min start to finish — roughly 5 min of prep and 45 min of cooking. That yields 6 servings.
What do you need to make polenta cremosa?
5 ingredients, starting with 2 cups coarse stone-ground polenta, 8 cups water, 1 tablespoon salt. The full list with quantities is on this page.
How do you start polenta cremosa?
Rain it in: Bring salted water to a boil and pour the polenta in a slow stream while whisking.
How do you know when polenta cremosa is done?
Finish rich. Beat in butter and cheese off the heat and serve immediately.
What is the most common mistake with polenta cremosa?
Instant polenta exists and Larry forgives you. But 40 minutes tastes like corn, not paste.
Can you make polenta cremosa ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a side dish that reheats well.

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Zucchine alla Scapece

Fried zucchini marinated in mint and white vinegar.

Try this recipe

Focaccia Genovese

Salty, oily, dimpled Ligurian focaccia.

Next watch

Sausage on the Podium

Sally takes the Fiore & Sausage car to the front at sunset while Larry works the pit wall with a hoagie the length of a pit box.

Quick answer

How long do you grill Italian sausage?

Grill fresh Italian sausage 12 to 16 minutes over medium direct heat (about 350–400°F), turning every 3 to 4 minutes, until the centre reads 160°F. On a two-zone fire, cook 10 to 12 minutes on the cool side, then finish 2 to 3 minutes over the flame for colour.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.