How I adore you, creamy polenta!

Polenta is one of those dishes that I absolutely love but put into the special occasion category. In case you aren’t aware, the reason polenta is so incredibly yummy is that it’s usually made with butter, cheese, and milk or cream. Thus, I like it as a weekend or special occasion dish.

Most often when I make polenta at home it’s the creamy version, which you see at the top of the page. Served as a side dish, it’s the perfect accompaniment for braised lamb, seared steaks, or grilled chicken. Served hot it’s thick enough for a fork but really could be eaten by the spoonful. Directly from the pot.

I know others serve it topped with sauces or chunky dishes, such as cacciatores, but I don’t like to serve it that way. Why let a dish that is so delicious on its own be hidden behind the flavors of another dish? No, I want my creamy polenta to show its true colors.

Now, firm polenta, that’s another beast. I find firm polenta to be kinda boring. Until you tweak it a little. Of course, I’m not going to tell you how right now. You’ll have to come back to Think Tasty on Thursday for a brand new recipe and see how I transformed slighly boring, firm polenta into a dish that I love.

For now, be sure to give this creamy polenta recipe a try. It’s definitely delicious, but it’s also healthier than most of the restaurant versions you can order. And it really isn’t all that difficult, no matter what you’ve read or heard about making polenta at home.