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A golden-brown slice of creamy polenta, topped with a layer of melted cheese, is served on a white plate. A casserole dish filled with additional polenta can be seen in the background.
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Traditional Italian Polenta

This classic Italian polenta recipe combines creamy cornmeal with the rich flavors of rosemary, mozzarella, and chicken broth. Perfect as a side dish or main course, it’s versatile, comforting, and easy to prepare.
Course Main Dish
Cuisine Italian
Palabra clave Comfort Food,, Cornmeal, holiday side dishes, ItalianPolenta, mozzarella, Polenta, rosemary
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4
Calories 240kcal

Ingredients

  • 1 cup of yellow pre-cooked cornmeal polenta flour, (150 g)
  • 4 cups of chicken broth (1 liter)
  • 2 sprigs of fresh rosemary
  • 1 cup of shredded mozzarella cheese (100 g)
  • 1 teaspoon of salt (6 g), or to taste
  • ½ teaspoon of ground black pepper (1 g), or to taste
  • 1 tablespoon of olive oil (15 ml)

Instructions

  • Heat the chicken broth in a medium pot over medium heat until it starts to gently boil. Add rosemary sprigs, let them infuse for 5 minutes, then remove and discard them.
  • Gradually whisk the yellow pre-cooked cornmeal into the boiling broth, stirring constantly to prevent lumps.
  • Lower the heat to a simmer and cook the polenta, stirring occasionally, for 10–15 minutes until it thickens and easily pulls away from the pot's sides.
  • Season the polenta with salt, black pepper, and olive oil. Taste and adjust the seasoning if needed.
  • Pour the warm polenta into a greased baking dish and spread it evenly.
  • Sprinkle shredded mozzarella cheese on top of the polenta.
  • Broil the dish for 5–7 minutes, or until the cheese is melted, bubbly, and golden brown.
  • Serve the hot polenta as a versatile dish, paired with vegetables, grilled meats, or roasted chicken.