7 Minute Rich and Creamy Polenta: A Weeknight Wonder

There are certain dishes that, with a single whiff, transport you back to a specific moment, a feeling, a cherished memory. For me, polenta is one of those culinary anchors. I recall standing in my grandmother’s tiny kitchen, the air thick with the comforting aroma of simmering cornmeal, watching her stir a pot with a weathered wooden spoon, her gentle hum a familiar soundtrack to my childhood. This particular recipe, unearthed from the pages of the New York Daily News, captures that same essence of effortless comfort and deep satisfaction, proving that gourmet can indeed be quick.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes
• Servings: 4
• Yield: Approximately 6 cups
• Dietary Type: Vegetarian

Ingredients

This recipe relies on a few pantry staples and a touch of dairy luxury to achieve its signature richness.

• 2 cups half-and-half
• 2 cups water
• 1 ½ teaspoons salt
• 1 ½ cups coarse cornmeal
• 4 tablespoons unsalted butter, cut into pieces
• ½ cup grated Parmesan cheese
• Freshly ground black pepper, to taste

Equipment Needed

While this polenta is wonderfully simple, having the right tools makes the process even smoother.

• Medium saucepan
• Whisk

Instructions

The beauty of this polenta lies in its speed. From start to finish, you’ll have a luscious, creamy dish ready in just minutes, perfect for a spontaneous weeknight meal or a quick side dish.

1. In a medium saucepan, combine the half-and-half and water. Place the saucepan over medium-high heat and bring the liquid to a boil.
2. Once the liquid is boiling, stir in the salt.
3. While whisking constantly, gradually add the coarse cornmeal to the boiling liquid. This gradual addition and constant whisking is key to preventing lumps.
4. Reduce the heat to low to maintain a gentle simmer.
5. Continue to stir constantly as the polenta cooks. You’ll notice the mixture begin to thicken, and large bubbles will start to pop on the surface.
6. Cook until the polenta is very thick but still creamy, which should take approximately 5 to 7 minutes. It should have a smooth consistency that holds its shape but isn’t stiff.
7. Remove the saucepan from the heat.
8. Stir in the pieces of unsalted butter until they are completely melted and incorporated.
9. Next, stir in the grated Parmesan cheese until it’s smoothly melted into the polenta.
10. Season generously with freshly ground black pepper to your liking.
11. Serve immediately.

Expert Tips & Tricks

To elevate your polenta experience, consider these insider tips:

• Cornmeal Matters: The recipe specifies coarse cornmeal. This is crucial for texture. Medium or fine cornmeal will cook much faster and result in a different, often gummy, consistency. If you can only find medium, you might need to adjust the cooking time slightly, but coarse is ideal for that satisfying bite.
• Constant Vigilance: While it’s called “7 Minute Polenta,” the stirring is non-negotiable for the entire cooking duration. This is what ensures a silky-smooth texture, preventing any grainy or lumpy bits from forming. Think of it as a gentle, rhythmic dance with your whisk.
• Heat Control: Maintaining a simmer, not a rolling boil, after adding the cornmeal is important. Too much heat can cause it to scorch on the bottom or cook unevenly.
• Butter and Cheese Timing: Adding the butter and Parmesan cheese off the heat allows them to melt smoothly into the polenta without the risk of the cheese becoming oily or the butter breaking.

Serving & Storage Suggestions

Polenta is a versatile dish that shines when served hot and fresh.

This rich and creamy polenta is best enjoyed straight from the saucepan. Its luxurious texture and comforting flavor make it an ideal accompaniment to a variety of dishes. Try serving it alongside braised meats, grilled sausages, roasted vegetables, or even topped with a fried egg for a delightful brunch option. A sprinkle of extra Parmesan cheese and a twist of black pepper right before serving adds a professional touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Polenta will firm up considerably as it cools. To reheat, you can break it up in a saucepan with a splash of milk or water and gently heat over low heat, stirring until creamy again. Alternatively, you can microwave it, again adding a touch of liquid and stirring halfway through. For a different texture, you can even chill it completely, cut it into squares or triangles, and then pan-fry or grill until golden and crispy.

Nutritional Information

This nutritional breakdown is an estimate and can vary based on the specific brands and types of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	479 kcal
Total Fat	31 g	47%
Saturated Fat	18 g	91%
Cholesterol	86 mg	28%
Sodium	1134 mg	47%
Total Carbohydrate	41 g	13%
Dietary Fiber	3 g	13%
Sugars	1 g	2%
Protein	12 g	24%

Variations & Substitutions

While this recipe is delightful as is, feel free to experiment with its inherent flexibility.

• Lighter Version: For a slightly lighter, though still decadent, polenta, you can substitute some or all of the half-and-half with whole milk or even a good quality unsweetened almond milk, though the creaminess will be slightly reduced.
• Herbaceous Notes: Stir in finely chopped fresh herbs like chives, parsley, or thyme along with the Parmesan cheese for an aromatic boost.
• Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce stirred in at the end can add a pleasant warmth.
• Cheese Variations: While Parmesan is classic, try experimenting with other hard, salty cheeses like Pecorino Romano or even a touch of Gruyère for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: What kind of cornmeal is best for this recipe?
A: Coarse cornmeal is essential for achieving the correct texture and preventing lumps. Avoid instant or fine-ground cornmeal.

Q: Can I make this polenta ahead of time?
A: This polenta is best served immediately. However, leftovers can be stored and reheated, though the texture will be slightly different.

Q: Why is my polenta lumpy?
A: Lumps typically form when the cornmeal is added too quickly or not whisked vigorously enough. Ensure you’re adding it gradually and stirring constantly.

Q: How can I make my polenta creamier?
A: The half-and-half is the primary ingredient for richness. Ensure you are stirring constantly to develop a smooth emulsion. For an even richer texture, you could stir in a touch more butter or a dollop of mascarpone cheese off the heat.

Q: Can I use this polenta as a base for other dishes?
A: Absolutely! Once cooled and firmed, it can be cut and fried, grilled, or baked. It’s also a wonderful base for stews, ragus, or sautéed mushrooms.

Final Thoughts

This 7-minute polenta is a testament to how simple, high-quality ingredients, handled with a little care, can create something truly extraordinary. It’s a dish that speaks of warmth, comfort, and the joy of quick, delicious cooking. I encourage you to try it, to feel the satisfaction of stirring it to perfection, and to savor its creamy, cheesy embrace. It pairs beautifully with a robust red wine or a crisp white, and always welcomes a sprinkle of fresh herbs. Enjoy this little culinary miracle!