This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Rach's trick for a good, creamy polenta is to use milk and finish it off with butter.

Rach likes to serve this with her Simple Sicilian Beef Stew.


  • 3 cups water
  • 3 cups milk
  • 1 ½ cups fine- to medium-ground cornmeal
  • 2 teaspoons each salt and coarse pepper
  • 2 tablespoons butter


Serves: 6


Heat water and milk to low boil, then whisk in polenta and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, to thickened but creamy to taste, then stir in butter to serve.