Our Basic Polenta

Preparation info

  • Difficulty


  • 6


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Smooth and creamy polenta is light and delicious when made with milk. Fry it up for a real treat.


  • 3 cups milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon sugar
  • ยฝ teaspoon salt
  • 1 cup stone-ground yellow cornmeal
  • 2 tablespoons unsalted butter, melted


  1. Combine the milk, butter, sugar, and salt in a heavy saucepan and heat just to a simmer.
  2. Slowly add the cornmeal in a thin stream, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, about 10 minutes.
  3. Serve topped with melted butter.