Creamy Polenta

A helping of this velvety polenta soaks up our Chicken Cacciatore's irresistible sauce.

  • Servings: 6

Source: Martha Stewart Living, October 2003


  • 3 cups milk
  • 1 1/2 cups instant polenta
  • Freshly ground pepper


  1. In a large saucepan, combine the milk and 3 cups water, and bring to a boil. Season with salt. Slowly sprinkle polenta into the liquid, and whisk constantly until all the polenta is incorporated and the mixture begins to thicken. Cook over medium heat, stirring constantly, until mixture has completely thickened; continue to cook, still stirring, for 5 minutes more. Season with salt and pepper. Serve immediately.

Cook's Notes

Traditional polenta (coarse-ground cornmeal) can be substituted for the instant variety, but plan for it to take longer to cook -- at least thirty minutes.


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