Living in Northern Italy, I was able to experience Polenta in many different ways. Smothered with Gorgonzola cheese, topped with Italian beef stew, fried and topped with sauteed mushrooms. Not only is Polenta delicious, but it is also quite nutritious, well maybe not smothered with creamy Gorgonzola cheese. This is a basic recipe for Polenta, Italian cornmeal; you can serve this as is or get creative and top it with a fried egg, a hearty sauce, or a tangy mature cheese.

Receipt Date: September 15, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 cup Polenta

1 tablespoon Grass-fed Butter


Bring 3 cups of water to a boil. Add a pinch of salt. Slowly stir in the polenta, a little bit at a time, so it does not become lumpy. Reduce heat to low. Continue stirring for 10 minutes, or as directed on the package depending on the type of Polenta, you are preparing. Stir in the butter, mixing well. Serve immediately. If the Polenta becomes too thick, add a bit more water and stir vigorously.

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