No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.



Serve the polenta immediately if you like it smooth and creamy or top it with sauteed mushrooms. To eat it fried, spread it into a baking dish, let it firm up, then cut it into squares to pan-fry.

  • Servings: 6
  • Yield: Makes 6 servings

Source: Mad Hungry, October 2010


  • 4 cups water
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 teaspoon coarse salt
  • 1 cup polenta (stone-ground corn meal)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons mixed fresh herbs, finely chopped (optional)
  • Freshly ground black pepper


  1. In a medium saucepan, bring 4 cups water and cream to a boil. Add 2 tablespoons of the butter and the salt. Slowly stir in the polenta, reduce the heat to a simmer, and cook, stirring constantly, until thick and creamy, 15 to 20 minutes. Stir in the cheese, optional herbs, pepper, and remaining tablespoon of butter. Serve immediately or spread in a baking dish to firm up.

Reviews (1)

  • allenmcdonald 21 Oct, 2010

    Love this recipe; I've made it twice this week. It's a nice change from potatoes.

Related Topics