What are the best tips for cooking polenta?

Whisk while pouring to avoid lumps. 1:4 cornmeal to water. Stir often. Goes from creamy to firm as it cools.

How do you stovetop (creamy) polenta?

Stovetop (creamy) at 35–45 min. 1:4 water ratio. Finish with butter and parmesan.

Bake at 55–45 min. Hands-off. Stir twice during cooking.

Instant Pot at 10 min + 10 min release. 1:4 water ratio. Stir well after. No lumps.

Grill (firm) at 3–4 min/side. Cook creamy first, chill until firm, slice, then grill.

grain

Coarse or medium-ground cornmeal

↕ Slide the temperature to see how cook times change

Low simmer, stirring often35–45 min

✎ 1:4 water ratio. Finish with butter and parmesan.