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Creamy Polenta is a rustic Italian comfort food dish that’s cheesy, easy, and exceptionally delicious! Serve it up as a side or top it with protein and veggies to make it a meal.

Bowl of creamy polenta topped with basil
  • TO REHEAT: Rewarm the polenta gently on the stove with a splash of broth, water, or almond milk to thin it as needed. Stir often, until heated through.
  • OPTION Top with Roasted Zucchini & Tomatoes:  Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper. Place 2 pints grape tomatoes, 2 chopped zucchini, and 1 thinly sliced shallot in a big bowl. Toss with 2 tablespoons oil, 3/4 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, then spread onto the prepared baking sheet. Roast for 30-35 minutes, or until the tomatoes burst and the shallots are crisp, tossing and spreading the vegetable back into a single layer twice throughout. Remove from the oven. Serve on the top of polenta.