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Creamy Polenta

This recipe for creamy polenta is a wonderful complement to stuffed calamari.

  • Servings: 4
  • Yield: Makes 4 servings
Creamy Polenta

Source: The Martha Stewart Show, December Holiday 2007


  • 5 cups milk
  • 1 cup coarse grain polenta
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Coarse salt and freshly ground black pepper


  1. In a large, deep saucepan bring milk to a boil over medium-high heat. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

Reviews (1)

  • andrea m dwyer 21 Jun, 2008

    I've never been successful making polenta before, but this was a great recipe, and it turned out delicious and creamy! I followed Martha's tips in Polenta 101 and sifted in the cornmeal with my hands. I also doubled the parmesan. Definitely a do-again.

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