Creamy Polenta Two Ways

March 28, 2022  •  Side Dishes

I’m not really sure why I don’t make polenta (grits in the US south) more often. It’s as easy and fast as making rice, plus there’s the opportunity to use leftovers in a different format when the polenta thickens up in the refrigerator.There’s really no recipe required for this, but I’ve included one below for making the creamy polenta that you see served here with short ribs on top (several recipes for them here). To make the pan fried polenta you see at the top of this post, simply chill leftover polenta in a plastic container then slice of a 1-inch piece of the round and pan fry it for a few minutes per side. I like it with a sunny side up egg over the top, but have also been known to just eat it plain!

Creamy Polenta
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 3 cups water
  • 1 cup uncooked polenta (coarse cornmeal)
  • 1 package Boursin cheese
  • Salt and pepper
  1. Heat the water to boiling and whisk in the polenta. Continue whisking until it starts to thicken, then reduce heat to a simmer and cook until the grains are tender, stirring occasionally, about 15 minutes.
  2. Whisk in the cheese until it melts and season to taste with salt and pepper. Serve immediately.


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