Jamie Oliver Creamy Polenta

If you’re after a cozy, creamy, and ridiculously satisfying side dish, Jamie Oliver Creamy Polenta is your new best friend. It’s smooth, buttery, and rich—perfect for pairing with bold mains or even enjoying on its own with a spoon. What surprised me most was just how simple it was to make from pantry basics. That luscious, velvety finish from the cream cheese? Pure magic.
(inspired by Jamie Oliver)

Ingredients Needed

• 4 cups water
• 1½ teaspoons salt (use 1 teaspoon if using salted butter)
• 1 cup yellow polenta (or coarsely ground cornmeal)
• 2 tablespoons unsalted butter
• ¼ cup cream cheese

How To Make Jamie Oliver Creamy Polenta

Boil the Water:

Start by bringing 4 cups of water to a boil in a heavy-bottomed pan. Add the salt—this is your first chance to flavor the dish. I used a 3-quart saucepan which gave the polenta plenty of room to thicken without bubbling over.

Add the Polenta:

Here’s the trick to silky polenta—whisk constantly as you pour the yellow cornmeal into the water. Don’t rush! A slow, steady stream prevents lumps and helps you get that creamy texture we’re after.

Simmer Low and Slow:

Drop the heat to low, then stir in the butter. Cover and let it gently bubble for about 25 minutes. Stir it every now and then with a wooden spoon to keep it from sticking. This step lets the cornmeal break down and turn into that gorgeous soft polenta.

Finish with Cream Cheese:

Once it’s thick and smooth, stir in the cream cheese until fully melted. Taste it—if you want even more richness, feel free to add an extra spoonful. That final stir turns it from good to oh wow, yes please.

Why I Love This Recipe

I made this polenta on a rainy evening to go with some leftover roast veggies, and it completely stole the show. My partner went back for seconds and thirds. It’s the kind of recipe you keep coming back to—not just for how easy it is, but because it’s the ultimate cozy comfort food that still feels a little fancy.

Recipe Tips

• Swap in milk or stock: For even more flavor, use part milk or chicken stock instead of water.
• Try goat cheese or mascarpone: If you don’t have cream cheese, these are tasty alternatives.
• Watch your heat: Polenta can scorch if the heat’s too high—keep it low and gentle.
• Get creative with toppings: Think sautéed mushrooms, crispy bacon, or a poached egg on top.
• For firmer polenta: Let it cool in a baking dish and slice it—great for grilling or frying later.

How To Store This Jamie Oliver Creamy Polenta

At Room Temperature:

Let it cool no longer than 1–2 hours before storing.

In the Fridge:

Spoon leftovers into an airtight container. It’ll stay good for up to 3 days.

In the Freezer:

Yes, you can freeze it! Transfer to a sealed container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:

Microwave on high for 2–3 minutes, stirring halfway through. Or reheat on the stovetop over low heat, adding a splash of water or milk to loosen it. You can even use an air fryer for 4 minutes at 350°F if it’s firmed up!

Nutrition Facts (per serving)

• Calories: 106
• Carbs: 12g
• Protein: 2g
• Fat: 6g
• Sugar: 0g
• Fibre: 1g
• Sodium: 469mg

Let’s Answer a Few Questions! (FAQs)

Can I use salted butter instead of unsalted?
Totally! Just reduce the added salt to balance it out.

What if my polenta gets too thick?
No problem—just stir in a splash of water or milk to loosen it up.

Is yellow polenta the same as cornmeal?
Pretty much. They’re both made from ground maize and can be used interchangeably in this recipe.

How do I keep polenta lump-free?
Whisk steadily while pouring the cornmeal into boiling water. That constant movement is key!

Can I make it ahead?
Yes! Just reheat with a little liquid to bring back the creamy texture.

Tyy More Recipes:

• Jamie Oliver Chickpea And Spinach Curry
• Jamie Oliver Huevos Rancheros
• Jamie Oliver Chicken Satay