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Creamy grain corn polenta

Polenta is an Italian dish found in Northern Italy and is a grain textured porridge type dish made from cornmeal, chestnuts or chickpeas. Polenta is slow-cooked in liquid until the grains swell and the starches are released. At this point, it has a thick, creamy consistency and is ready to be eaten. Today, polenta is a perfect base dish for hearty slow-cooked beef ribs or sautéed vegetables. Try it using Ontario coarsely ground cornmeal or ground polenta (corn grinds).

Yield: 2 – 4 servings

Prep time: 5 minutes

Cook time: 25 minutes

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  • 400 grams ground polenta
  • 3 litres (13 cups) of vegetable stock
  • 500 ml (2 cups) 10% cream
  • 100 grams (½ cup) unsalted butter
  • 100 ml white wine
  • 3 minced shallots
  • 2 minced garlic gloves
  • 100 grams of minced double-smoked bacon (about 5 strips)
  • 1 bay leaf
  • 1 sprig minced of rosemary
  • 2 tbsp olive oil
  • Salt and cracked pepper to taste.


  1. In a heavy bottom pot, cook on medium 3 minced shallots, garlic and minced bacon in 2tbsp of olive oil stirring frequently.
  2. Stir in 100ml white wine, reduce the liquid in pot by 2/3rd.
  3. Add the vegetable stock and bring to a simmer. Once simmering, whisk in the ground polenta and reduce the heat to a light simmer.
  4. Add the bay leaf and minced rosemary and simmer.
  5. If the polenta begins to get too stiff, add 100ml of water or stock at a time until the desired consistency is achieved- keep in mind, you will be adding some cream to finish as well
  6. Once the polenta has had a chance to simmer (about 20 mins) finish with light cream, salt and cracked pepper and it’s ready to go!