Irresistible creamy polenta

Good morning everyone! Today I made this super creamy delicious polenta like my grandma used to make during winter season back home in Argentina.

I′m pretty sure you can get polenta (ground cornmeal) everywhere but I used the exact one I had when I was a kid and it′s insanely delicious and easy to make. Anyways….any polenta will do the trick.

For the bolognese sauce:

  • 300 g minced meat
  • 15 g fresh basil
  • 400 g tomato pure
  • 350 g cherry tomatoes
  • 1 big white onion
  • 2 cloves of garlic
  • salt and pepper to taste
  • 1/2 chicken broad cube
  • 4 tbsp extra virgin olive oil
  • 1 big carrot (50 g) grated

To prepare the sauce:

In a pan, slowly fry the previously cut onion in small cubes with the olive oil, season with salt and when it′s about to get this golden/caramel colour add the chopped garlic.

Cut the cherry tomatoes in quarters and add it to the pan and then the tomato pure and the grated carrot. Season with salt and the chicken broad cube. Add 1/4 cup of water and the meat. Mix till the preparation looks homogeneous and let it cook for about 25 minutes. Then add the basil and 1 tbsp of extra virgin olive oil and pepper. Cook for 5 more minutes and it′s done!

*You can also add a tbsp of very fine cut celery at the same time you add the carrot if you like.

For the polenta: (dish for 2 people)

  • 200 gr of polenta or ground cornmeal
  • 2 white onions
  • 300 ml of milk
  • 100 ml of water
  • 1 1/2 chicken broad instant cube
  • salt to taste
  • 50 g brie cheese
  • 3 tbsp of Philadelphia classic cream cheese
  • 20 g freshly gated parmigiano-reggiano cheese

To prepare the polenta:

*Before starting with the polenta ritual I finely cut and slowly cooked the onions with some butter until they were caramelised. I set them apart and mixed it with the polenta once the polenta was cooked.

First set the water and the milk with the chicken broad and a whisk of salt in a cast. Slowly warm it up till it first boil. Then low the heat to minimum and add the Polenta in rain shower form whisking often until the polenta starts to thicken. Immediately add all the cheese and keep on stirring till looks loosen and creamy. The polenta I used it′s instant so it will be done in 1 minute. But if you use the regular one it could take up to 15 minutes depending on the coarseness.

Hope you enjoy,

Have a great weekend!


The Food Vandal

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