Creamy Polenta

Ben Furney’s Pizza Dough
November 27, 2018
November 27, 2018

Creamy Polenta

This Creamy Polenta recipe will help you create the perfect base, so you can add variations to suit your taste.


  • 750ml cold water
  • 170g BFFM coarse polenta
  • 125ml thin cream
  • 20g finely grated parmesan
  • 40g butter


  1. Boil the water in a large saucepan. Stir the water with a wire balloon whisk.
  2. Gradually add Polenta in a thin, steady stream, whisking constantly until the Polenta is combined. Be careful not to add Polenta too quickly, as it will turn lumpy.
  3. Reduce heat to low. Simmer, stirring constantly with a wooden spoon for 10 minutes, or until mixture thickens and Polenta is soft.
  4. Remove from heat. Add cream, parmesan and butter, stir until well combined. Serve immediately.

To test if Polenta is soft: Spoon Polenta mixture onto plate and cool slightly. Rub mixture between 2 fingers to see if the grains have softened. If grains are still firm, continue to cook, stirring constantly over a low heat.