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Recipe courtesy of Gabriele Corcos and Debi Mazar

Creamy Quick Polenta

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 6 to 10 servings
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3 cups low-sodium chicken broth

1 teaspoon salt

1 package quick-cooking polenta (about 2 cups)

1/2 cup freshly grated Parmigiano-Reggiano

2 tablespoons unsalted butter 


  1. Bring 6 cups water and the chicken broth to a boil in a 4-quart saucepan. Add the salt, and then add the polenta in a slow stream while whisking constantly. Lower the heat to medium-low and cook, stirring with the whisk, until the polenta thickens and slow bubbles "erupt", about 5 minutes. Remove from the heat. Stir in the Parmigiano and butter. Keep warm until serving.

Cook’s Note

All polentas are different. Look at the instructions on the package for specific liquid-to-polenta ratios and cooking times.