This Trader Joe’s Polenta Recipe is a creamy and cheesy recipe, which calls for polenta and Parmigiano-Reggiano cheese. It’s an ideal side dish, ready in about 45 minutes.
Jump to RecipeTrader Joe’s Polenta Recipe Ingredients
- 4 cups water
- 1 teaspoon fine salt
- 1 cup polenta
- 3 tablespoons butter, divided
- ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
How To Make Trader Joe’s Polenta
- Boil and Whisk: In a large saucepan, bring the water and salt to a boil. While whisking constantly, slowly pour the polenta into the boiling water in a steady stream to prevent any lumps from forming.
- Simmer and Stir: Reduce the heat to low to maintain a gentle simmer. Cover the saucepan and cook for 30 minutes, whisking vigorously every 5 to 6 minutes to prevent the polenta from sticking to the bottom. As it thickens, you may need to switch to a wooden spoon.
- Add Butter and Cheese: The polenta is done when the individual grains are tender and the texture is creamy. Turn off the heat. Stir in 2 tablespoons of the butter and the ½ cup of Parmigiano-Reggiano cheese until they are melted and fully incorporated.
- Rest and Serve: Cover the pot and let the polenta stand for 5 minutes to thicken up. Give it one last stir, then transfer it to a serving bowl. Top with the remaining 1 tablespoon of butter and an extra sprinkle of Parmesan cheese for garnish.
Recipe Tips
- How to get perfectly smooth, lump-free polenta? The secret is to pour the polenta into the boiling water in a very slow, steady stream while whisking constantly. This prevents the grains from clumping together as they hit the hot water.
- Why do I have to stir it so often? Polenta has a tendency to stick to the bottom of the pot and scorch. Stirring it every 5-6 minutes ensures even cooking, prevents sticking, and helps release the starches from the cornmeal, which is what creates that wonderfully creamy texture.
- Can I use a different kind of cheese? While Parmigiano-Reggiano is the classic choice for its salty, nutty flavor, you could absolutely use Pecorino Romano, Asiago, or even a little bit of fontina or Gruyere for an extra creamy melt.
- What kind of polenta should I use for this recipe? This method is for traditional, medium-grind cornmeal polenta, not “instant” or “quick-cooking” varieties, which will not work with the long simmer time.
What To Serve With Polenta
Creamy polenta is a fantastic and versatile side dish that acts as a perfect bed for rich, saucy main courses. It’s wonderful served with:
- Braised Beef Short Ribs
- A hearty mushroom ragu or bolognese sauce
- Roasted chicken with pan juices
- Pan-seared scallops or shrimp scampi
How To Store Polenta
- Refrigerate: Store leftover polenta in an airtight container in the refrigerator for up to 4 days. It will solidify into a firm block as it cools.
- Reheat: To reheat and make it creamy again, slice the firm polenta, place it in a saucepan with a splash of milk, broth, or water, and gently heat over low, whisking until it returns to a smooth, creamy consistency. You can also slice the firm polenta and pan-fry the slices in butter or olive oil until golden and crispy on both sides.
Polenta Nutrition Facts
- Serving: 1 serving
- Calories: 291
- Fat: 15g
- Carbs: 31g
- Protein: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Essentially, they are the same thing: ground corn. “Polenta” refers to both the raw ingredient (cornmeal, typically a medium grind) and the finished Italian porridge-like dish. You can use any product labeled as either “cornmeal” or “polenta” for this recipe.
Yes, absolutely. Substituting some or all of the water with chicken or vegetable broth is an easy way to add another layer of savory depth to the finished dish.
Polenta is very forgiving. If it’s too thick, simply whisk in a little more warm water, milk, or broth until it reaches your desired consistency. If it’s too thin, continue to cook it over low heat, stirring, until more moisture evaporates and it thickens up.
Try More Recipes:
Trader Joe’s Polenta Recipe
Course: Side DishCuisine: Italian-AmericanDifficulty: Easy4
servings5
minutes35
minutes291
kcalA simple guide to making perfectly rich and creamy Italian polenta, slow-simmered until tender and finished with butter and Parmesan cheese.
Ingredients
4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese
Directions
- Bring water and salt to a boil in a large saucepan.
- While whisking constantly, slowly pour the polenta into the boiling water.
- Reduce heat to low, cover, and simmer for 30 minutes, whisking every 5-6 minutes.
- The polenta is done when the grains are tender and the texture is creamy.
- Turn off the heat and stir in 2 tablespoons of butter and the Parmesan cheese until melted.
- Let stand for 5 minutes, then serve topped with the remaining butter.
Notes
- The most important step for lump-free polenta is to pour the grains in a slow, steady stream while whisking vigorously.
- For the best flavor and a smooth melt, use freshly grated Parmigiano-Reggiano cheese, not pre-shredded.
- Don’t rush the process. The low and slow 30-minute simmer is essential for tender grains and a creamy texture.
