12 Tasty Italian Polenta Recipes That Bring Cozy Northern Charm

Discovering the warmth and versatility of polenta felt like uncovering a cozy corner of Northern Italy. This simple cornmeal can be transformed into dishes that wrap you in comfort on a chilly day. From creamy classics to crispy modern twists, each recipe offers its unique charm. Curious how such a humble ingredient can become a show-stopping meal? Let’s explore these delightful creations together.

Classic Creamy Polenta With Mushroom Ragù

Classic Creamy Polenta with Mushroom Ragù is a comforting Italian dish that combines the smooth, velvety texture of polenta with a rich and flavorful mushroom sauce. This dish is perfect for a cozy dinner with family or friends, offering a taste of rustic Italian cuisine.

The creamy polenta serves as a perfect base to soak up the savory mushroom ragù, creating a harmonious blend of flavors and textures. Whether you’re a seasoned chef or a home cook looking to try something new, this recipe is both approachable and satisfying.

Traditionally, polenta is made from coarsely ground cornmeal, which is cooked slowly in water or broth until it reaches a creamy consistency. The addition of butter and cheese enhances its richness, making it an ideal partner for the umami-rich mushroom ragù.

The ragù itself can be a medley of different mushrooms, cooked with aromatics like garlic and shallots, and simmered in a robust tomato sauce. This dish isn’t only delicious but also adaptable, allowing you to customize the ingredients based on what’s available or your personal preference.

Ingredients (Serves 4-6)

For the Polenta:

1 cup coarse cornmeal
4 cups water or vegetable broth
1 teaspoon salt
2 tablespoons butter
1/2 cup grated Parmesan cheese

For the Mushroom Ragù:

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound mixed mushrooms (such as cremini, shiitake, and portobello), sliced
1/2 cup dry white wine
1 can (14 ounces) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Cooking Instructions

Prepare the Polenta:

In a medium-sized pot, bring the water or vegetable broth to a boil. Gradually whisk in the cornmeal to prevent lumps from forming.
Reduce the heat to low and continue to stir frequently. Cook the polenta for about 30-40 minutes until it reaches a thick, creamy consistency.
Stir in the salt, butter, and Parmesan cheese until fully incorporated. Keep the polenta warm over low heat while you prepare the ragù.

Make the Mushroom Ragù:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and brown slightly, about 8-10 minutes.
Pour in the white wine and let it simmer until mostly evaporated, scraping any browned bits from the bottom of the pan.
Add the crushed tomatoes, tomato paste, and thyme. Season with salt and pepper to taste. Let the sauce simmer for about 15-20 minutes until it thickens and the flavors meld together.

Assemble and Serve:

Spoon the creamy polenta onto individual plates or a serving platter. Top with the mushroom ragù.
Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.

Extra Tips

When cooking polenta, it’s important to stir frequently to prevent it from sticking to the bottom of the pot and to guarantee a smooth texture.

If the polenta becomes too thick, you can adjust the consistency by adding a little more water or broth. For the mushroom ragù, feel free to experiment with different types of mushrooms or add additional herbs like rosemary or basil for extra flavor.

This dish can also be prepared in advance, making it an excellent choice for entertaining, as the flavors continue to develop over time.

Grilled Polenta With Italian Sausage and Peppers

Grilled Polenta With Italian Sausage and Peppers is a delightful and hearty dish that brings together the rich flavors of Italy in a simple yet satisfying way. Polenta, a staple in Italian cuisine, is made from cornmeal and offers a creamy texture that pairs beautifully with the robust taste of Italian sausage and the sweetness of bell peppers. This dish is perfect for a casual family dinner or a cozy gathering with friends, as it provides a comforting and filling meal that’s bound to impress.

The key to mastering Grilled Polenta With Italian Sausage and Peppers lies in preparing each component to perfection. Grilled polenta adds a smoky depth to the dish, while the sausage and peppers create a flavorful medley of savory and sweet. The combination of these elements results in a balanced dish that showcases the best of Italian flavors. This recipe serves 4-6 people, making it ideal for sharing and enjoying together.

Ingredients:

2 cups of water
2 cups of chicken broth
1 cup of polenta (coarse cornmeal)
1/2 teaspoon of salt
2 tablespoons of butter
1/4 cup of grated Parmesan cheese
1 tablespoon of olive oil
4 Italian sausages (mild or spicy, according to preference)
2 red bell peppers, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves of garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Polenta: In a medium saucepan, bring the water and chicken broth to a boil. Gradually whisk in the polenta and salt. Reduce the heat to low and continue stirring for about 15-20 minutes until the polenta thickens and pulls away from the sides of the pan.

Stir in the butter and Parmesan cheese until melted and well combined. Pour the polenta into a greased baking dish, spread it evenly, and let it cool completely to firm up.

2. Grill the Polenta: Once the polenta is set, cut it into squares or triangles. Preheat a grill or grill pan over medium-high heat. Brush each polenta piece with olive oil and grill for about 3-4 minutes on each side, until they’re golden brown and have grill marks.

Remove from the grill and set aside.

3. Cook the Sausage and Peppers: In a large skillet, heat olive oil over medium heat. Add the Italian sausages and cook until they’re browned and cooked through, about 10-12 minutes.

Remove the sausages from the skillet and set aside. In the same skillet, add the sliced bell peppers and onion. Sauté until they’re tender and slightly caramelized, about 7-10 minutes.

Add the minced garlic and cook for an additional minute. Slice the sausages and return them to the skillet, mixing them with the peppers and onions. Season with salt and pepper to taste.

4. Assemble the Dish: Arrange the grilled polenta on a serving platter and top with the sausage and pepper mixture. Garnish with freshly chopped parsley before serving.

Extra Tips: For an extra layer of flavor, consider adding a splash of balsamic vinegar to the peppers and onions as they cook. This will enhance the sweetness of the peppers and add a tangy note to the dish.

If you prefer a creamier polenta, you can increase the amount of butter and Parmesan. Additionally, using a mix of different colored bell peppers can add visual appeal and varied flavor to the dish.

Make sure to let the polenta cool completely before grilling to guarantee it holds its shape well. Enjoy your Grilled Polenta With Italian Sausage and Peppers with a side of crusty bread or a simple green salad for a complete meal.

Baked Polenta Lasagna With Spinach and Ricotta

Baked Polenta Lasagna With Spinach and Ricotta is a delightful Italian-inspired dish that combines the creamy texture of polenta with the rich flavors of spinach, ricotta, and tomato sauce. This comforting meal is perfect for a family dinner or a casual gathering with friends.

The layered composition of this dish resembles a traditional lasagna, but with a unique twist of using polenta instead of pasta sheets, making it gluten-free and offering a delightful alternative for those who enjoy experimenting in the kitchen.

The process begins by cooking the polenta to a creamy consistency, allowing it to cool and set into firm layers. Fresh spinach is sautéed until wilted and combined with creamy ricotta cheese to create a luscious filling. The layers of polenta, spinach-ricotta, and tangy tomato sauce are assembled and baked to perfection, resulting in a golden, bubbly top.

This Baked Polenta Lasagna With Spinach and Ricotta serves 4-6 people, making it an ideal dish for sharing.

Ingredients (Serves 4-6):

2 cups polenta
6 cups water
1 teaspoon salt
2 tablespoons olive oil
1 cup ricotta cheese
1 pound fresh spinach, washed and trimmed
2 cloves garlic, minced
1 jar (about 24 ounces) tomato sauce
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Prepare the Polenta:

In a large pot, bring 6 cups of water to a boil. Add 1 teaspoon of salt.
Gradually whisk in the polenta, reducing the heat to low. Stir constantly until the polenta thickens, about 20-25 minutes.
Once cooked, pour the polenta into a greased baking dish, spreading it evenly. Allow it to cool and set.

Cook the Spinach:

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute.
Add the fresh spinach to the skillet, cooking until wilted. Season with salt and pepper to taste.
Remove from heat and mix the spinach with ricotta cheese in a bowl until well combined.

Assemble the Lasagna:

Preheat the oven to 375°F (190°C).
Spread half of the tomato sauce over the set polenta layer in the baking dish.
Add the spinach and ricotta mixture evenly over the sauce.
Pour the remaining tomato sauce over the spinach mixture.
Sprinkle grated mozzarella and Parmesan cheese on top.

Bake the Lasagna:

Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese is golden and bubbly.
Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.

Extra Tips:

To enhance the flavor of your Baked Polenta Lasagna With Spinach and Ricotta, consider adding a pinch of nutmeg to the ricotta-spinach mixture for a subtle warmth.

For a richer taste, you can also include additional herbs like oregano or thyme in the tomato sauce. Confirm the polenta is cooled and firm before assembling to maintain distinct layers, and if you prefer a spicier dish, try adding a pinch of red pepper flakes to the tomato sauce.

Rustic Polenta and Porcini Mushroom Casserole

Polenta is a traditional Italian dish made from coarsely ground cornmeal, and when paired with the earthy flavors of porcini mushrooms, it transforms into a comforting and satisfying meal. This Rustic Polenta and Porcini Mushroom Casserole is a perfect example of how simple ingredients can come together to create a flavorful dish. The creamy texture of the polenta combined with the savory richness of the mushrooms makes it the ultimate comfort food, ideal for a cozy dinner at home.

Porcini mushrooms, known for their robust and nutty flavor, are the star of this casserole. When cooked, they release a deep, savory aroma that infuses the entire dish with a rich umami taste. To make this dish, you’ll prepare a creamy polenta base, top it with a hearty mushroom mixture, and then bake it to perfection. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends.

Ingredients:

1 cup polenta (coarse cornmeal)
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter
1 cup grated Parmesan cheese
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound fresh porcini mushrooms, cleaned and sliced
1/2 teaspoon dried thyme
1/4 cup white wine
Salt and pepper to taste
1/4 cup chopped fresh parsley

Instructions:

Prepare the Polenta: In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Gradually stir in the polenta, reducing the heat to low. Stir constantly to prevent lumps from forming. Cook for about 30-40 minutes until the polenta is thick and creamy. Stir in the butter and Parmesan cheese. Remove from heat and set aside.
Cook the Mushroom Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
Add the Porcini Mushrooms: Add the sliced porcini mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.
Season and Simmer: Stir in the dried thyme, white wine, salt, and pepper. Allow the mixture to simmer until the wine has reduced by half and the flavors meld together, about 5 minutes.
Assemble the Casserole: Preheat your oven to 375°F (190°C). In a greased baking dish, spread a layer of the prepared polenta evenly. Top with the mushroom mixture and sprinkle with chopped parsley.
Bake the Casserole: Bake in the preheated oven for about 20-25 minutes until the top is lightly golden and the casserole is heated through.
Serve: Remove from the oven and let it cool slightly before serving. Enjoy the casserole warm as a main dish or a hearty side.

Extra Tips:

When making polenta, it’s important to stir constantly as it cooks to achieve a smooth and creamy texture. If you find the polenta becoming too thick, you can add a little more water or milk to adjust the consistency.

For an added touch of flavor, consider incorporating a splash of cream into the mushroom mixture just before assembling the casserole. If fresh porcini mushrooms are unavailable, dried porcini can be used; simply rehydrate them in warm water before use.

This dish pairs well with a crisp salad or roasted vegetables for a complete meal.

Crispy Polenta Fries With Parmesan and Herbs

Crispy Polenta Fries With Parmesan and Herbs is a delightful twist on traditional fries, bringing a unique texture and flavor to your table. Perfect as an appetizer or a side dish, these fries offer a crispy exterior while remaining creamy inside. The addition of Parmesan and fresh herbs elevates the taste, making it an irresistible treat for both kids and adults alike.

Whether you’re hosting a party or simply want to try something new, these polenta fries are bound to impress your guests.

Polenta, made from cornmeal, is a versatile ingredient often used in Italian cooking. For this recipe, you’ll begin by cooking and cooling the polenta to allow it to set, before slicing it into fry-like shapes. Once prepared, the fries are baked or fried until golden brown and crispy. Topped with freshly grated Parmesan cheese and a sprinkle of herbs, these polenta fries are a savory delight that pairs well with a variety of dipping sauces.

Ingredients (Serves 4-6):

2 cups water
2 cups milk
1 cup polenta (coarse cornmeal)
1 teaspoon salt
1/2 cup grated Parmesan cheese
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Salt and pepper, to taste
Extra Parmesan and herbs for garnish

Cooking Instructions:

Prepare the Polenta: In a large saucepan, bring the water and milk to a boil. Gradually whisk in the polenta and salt, reducing the heat to a simmer. Stir continuously for about 20-25 minutes until the mixture thickens and the polenta is soft.
Flavor the Polenta: Remove the saucepan from heat and stir in the Parmesan cheese and butter until melted and well incorporated. Adjust seasoning with salt and pepper to taste.
Set the Polenta: Pour the polenta into a greased baking dish (approximately 9×13 inches) and spread it evenly. Allow it to cool at room temperature, then refrigerate for at least 1-2 hours until firm.
Cut the Fries: Once the polenta is set, remove it from the baking dish and cut it into fry-like shapes, about 1/2-inch thick.
Preheat the Oven: If baking, preheat your oven to 425°F (220°C).
Bake or Fry the Fries: Arrange the polenta fries on a baking sheet lined with parchment paper. Brush with olive oil and bake for 25-30 minutes, turning halfway through, until golden and crispy. Alternatively, fry the polenta fries in batches in a skillet with olive oil over medium-high heat until crispy and golden.
Season and Serve: Once cooked, sprinkle the fries with chopped rosemary, thyme, and extra Parmesan. Serve immediately with your favorite dipping sauce.

Extra Tips:

For the best results, verify the polenta is thoroughly set before cutting into fries. This prevents them from falling apart during cooking.

If you’re frying, make sure the oil is hot enough to achieve a crispy texture without absorbing too much oil. Experiment with different herbs like basil or oregano for a variation in flavors.

If you prefer a spicier kick, add a dash of chili flakes to the polenta mixture before setting. Enjoy your Crispy Polenta Fries With Parmesan and Herbs as a delicious and versatile addition to any meal!

Polenta Cake With Lemon and Olive Oil

Polenta Cake With Lemon and Olive Oil is a delightful and moist dessert that combines the earthy flavors of cornmeal with the bright, zesty notes of lemon and the rich, fruity essence of olive oil. This cake is perfect for those who appreciate the unique texture of polenta, as it provides a slightly grainy yet tender crumb that pairs beautifully with the citrusy sweetness.

The use of olive oil not only adds depth to the taste but also keeps the cake wonderfully moist, making it a favorite choice for gatherings or a simple treat with afternoon tea.

The cake is incredibly versatile and can be served plain, dusted with powdered sugar, or adorned with a drizzle of lemon glaze for added indulgence. Its simplicity and elegance make it a perfect centerpiece for any dessert table. This recipe serves 4-6 people, making it ideal for a small dinner party or a family dessert.

With just a few basic ingredients and easy-to-follow instructions, you can create a delicious and impressive Polenta Cake With Lemon and Olive Oil in the comfort of your own kitchen.

Ingredients:

1 cup polenta or coarse cornmeal
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1/2 cup olive oil
1/2 cup plain yogurt
Zest and juice of 2 lemons
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to guarantee easy removal of the cake later.
Mix Dry Ingredients: In a medium bowl, combine the polenta, all-purpose flour, baking powder, and salt. Whisk together to guarantee they’re evenly mixed.
Prepare Wet Ingredients: In a large mixing bowl, beat the sugar and eggs together until light and fluffy. Gradually add the olive oil while continuing to beat. This will create a smooth and emulsified mixture.
Combine Ingredients: Stir in the yogurt, lemon zest, lemon juice, and vanilla extract into the wet ingredients. Mix until fully incorporated and smooth.
Form the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar, if desired, before serving.

Extra Tips:

For an extra burst of lemon flavor, consider adding a lemon glaze. Simply mix powdered sugar with a bit of lemon juice until you reach a pourable consistency and drizzle over the cake once it has cooled.

Additionally, make sure to use high-quality olive oil, as its flavor is prominent in the cake. If desired, you can add a tablespoon of poppy seeds to the batter for added texture and a pleasant crunch. Enjoy your Polenta Cake With Lemon and Olive Oil with a cup of tea or coffee for a delightful treat.

Cheesy Polenta With Roasted Garlic and Herbs

Cheesy Polenta With Roasted Garlic and Herbs is a comforting and decadent dish that brings a taste of Italy to your dining table. The creamy texture of the polenta pairs wonderfully with the rich, nutty flavors of roasted garlic and a medley of fresh herbs. This dish is a perfect accompaniment to roasted meats or vegetables but can also stand alone as a satisfying vegetarian main course.

Pin This Now to Remember It Later

Pin This

The addition of cheese enriches the polenta, making it even more indulgent and flavorful, ensuring that every bite is a delightful experience. To prepare this dish, roasted garlic is blended into the creamy polenta, infusing it with its deep, mellow flavor. Fresh herbs such as thyme, rosemary, and parsley add an aromatic freshness that balances the richness of the cheese and the garlic.

The process involves cooking the polenta to a silky consistency, then folding in the cheese, roasted garlic, and herbs to create a harmonious blend of flavors. The result is a luxurious dish that’s both simple to prepare and impressive to serve.

Ingredients (Serves 4-6):

1 cup polenta (coarse cornmeal)
4 cups water or vegetable broth
1 head of garlic
2 tablespoons olive oil
1 cup grated Parmesan or Pecorino cheese
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste

Cooking Instructions:

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves and drizzle with olive oil. Wrap it in aluminum foil and roast for about 30-35 minutes until the cloves are soft and golden. Once cool, squeeze the garlic out of its skins and set aside.
Cook the Polenta: In a medium saucepan, bring the water or vegetable broth to a boil. Gradually whisk in the polenta in a slow, steady stream to prevent lumps. Reduce the heat to low and cook, stirring frequently, for about 30-40 minutes until the polenta thickens and becomes creamy.
Incorporate the Flavors: Stir in the roasted garlic, cheese, and butter until the cheese is melted and well combined. Add the fresh thyme, rosemary, and parsley, mixing thoroughly. Season with salt and freshly ground black pepper to taste.
Serve: Transfer the polenta to a serving dish and garnish with additional herbs if desired. Serve immediately while warm and enjoy as a side dish or main course.

Extra Tips:

When making Cheesy Polenta With Roasted Garlic and Herbs, it’s important to continuously stir the polenta as it cooks to achieve a smooth consistency and prevent sticking. If the polenta becomes too thick, simply add a bit more water or broth to adjust the consistency to your liking.

For a richer flavor, consider using chicken broth instead of water. Additionally, feel free to experiment with different types of cheese, such as Gruyère or Fontina, to vary the taste. Remember, freshly grated cheese will melt more smoothly than pre-grated varieties.

Polenta Taragna With Savory Sausages

Polenta Taragna With Savory Sausages is a traditional Italian dish that hails from the northern regions of Italy, particularly Lombardy. This hearty and comforting meal is perfect for warming up on a chilly day. The dish combines the creamy texture of polenta with the rich and robust flavors of sausages, creating a satisfying balance of textures and tastes.

Polenta Taragna is specifically made with a mix of cornmeal and buckwheat flour, giving it a unique flavor and a slightly darker color than regular polenta. The savory sausages add a delightful depth to the dish, making it a complete meal that can be enjoyed by the whole family. The combination of smooth, buttery polenta with the spicy, juicy sausages is sure to be a hit at the dinner table.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering with friends.