Food & Cooking Recipes Quick & Easy Recipes Creamy Polenta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 8, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 A helping of this velvety polenta soaks up our Chicken Cacciatore's irresistible sauce. Ingredients 3 cups milk 1 ½ cups instant polenta Freshly ground pepper Directions 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. Rate it Print