Creamy polenta, slow stirred, deeply comforting, and somehow still underrated.
This isn’t instant mix. And it’s not mashed potatoes. This is what you make when you want a side dish that actually feels intentional, buttery texture, a soft corn sweetness, and the perfect canvas for anything saucy.
Creamy, clean, and shockingly simple, this is how I make polenta without dairy overload or shortcuts.
🌿 Polenta Recipe
1 cup organic yellow corn polenta
3 cups water
½ cup milk
1 tsp olive oil
½ tsp sea salt
Optional parmigiano reggiano
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1 Comment
Looks like grits