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Abner & Amanda's Creamy Polenta

Creamy Polenta

byAmanda Sudano Ramirez and Abner Ramirez
Total 15 mins, includes cooling time
Active 15 mins
Makes 6 servings
TIP: To loosen the polenta if it is too thick, add water (not milk), a little at a time until it reaches the desired creaminess.
  • 2 cups whole milk
  • Kosher salt
  • 1 cup quick-cooking polenta
  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Freshly ground black pepper
    1. In a large saucepan, bring milk, 2 cups water, and 1 tablespoon salt to a boil. Slowly add the polenta to the boiling liquid while whisking constantly to prevent lumps.
    2. Reduce the heat to low and continue whisking until the polenta starts to thicken, about 5 minutes. The mixture should still be slightly loose. As the polenta thickens, switch from the whisk to a wooden spoon and stir.
    3. Add the butter and stir until melted and incorporated. Stir in the Parmesan. Season with pepper and more salt if needed. The polenta should be made right before serving to be creamy since it will thicken as it sits.