Creamy Polenta, Our Family Milho Method

A soft, spoonable polenta finished with butter, made the way our family has long enjoyed it at the table. Perfect served fresh with stews, slow cooked meats, or rich sauces.

In our family, polenta was always milho. It was the sort of thing that appeared in the kitchen without fuss, made the way it had always been made, with roots that traced back to Câmara de Lobos in Madeira.

Sometimes it was poured into trays to set, ready to be sliced and grilled or pan fried in a little butter later on. Other times, it was eaten straight from the pot, still so hot it could nearly burn your tongue, and somehow nobody wanted to wait.

Over time, I softened the method for my own table, adding a little more liquid and finishing it with butter for a smoother, creamier result. It is the version I love serving under slow cooked meats and rich stews, where it catches every bit of sauce and turns something simple into pure comfort.

Prep: 5 min · Cook: 10 min · Serves: 6 · Cuisine: Portuguese · Category: Dinner

Ingredients

Creamy Polenta

• 4 cups chicken stock
• 2 cups water
• 1 1/2 cups polenta
• 1/2 to 1 teaspoon salt, to taste
• 40 to 50 g butter

Method

1. Add the chicken stock and water to a medium saucepan or pot.
2. Bring to a gentle simmer over medium heat.
3. Once the liquid is simmering, slowly pour in the polenta while whisking continuously.
4. As soon as the polenta is added, reduce the heat straight away to low.
5. Keep whisking until the polenta is fully incorporated and no lumps remain.
6. Continue cooking over low heat, stirring often, for 8 to 10 minutes, or until the polenta is soft, thickened, and creamy.
7. Be careful, as polenta can bubble and spit and it stays exceptionally hot.
8. Add salt to taste.
9. Stir through the butter until melted and glossy.
10. If needed, loosen with a small splash of hot water or stock until the polenta is soft and spoonable.
11. Serve hot.

Notes

Reduce the heat as soon as the polenta goes in, otherwise it can bubble up and spit badly.

Polenta stays very hot, so take care while stirring and serving.

This method cooks quickly and is ready in around 8 minutes, making it especially useful when dinner needs to come together fast.

Polenta thickens as it sits, so keep it a touch looser than you think you need if serving straight away.

If it firms too much before serving, stir through a splash of hot stock or water to loosen it again.

This softer method is ideal for serving under slow cooked meats, stews, casseroles, and rich sauces.

Leftovers can be poured into a tray, chilled until set, then sliced and pan fried in butter.

Salt will depend on how seasoned your stock is, so taste before adding too much.

This softer milho method is perfect for catching rich sauces and slow cooked meats. Serve it with Slow Pulled Beef with Sweet Paprika and Garlic or Red Wine Beef Casserole with Creamy Polenta.

Serving Suggestion

Soft milho like this was made for rich, slow cooked dishes. Serve it with Slow Pulled Beef with Sweet Paprika and Garlic or Red Wine Beef Casserole with Creamy Polenta.

This is the basic family method, but it can easily be adapted. Add chopped garlic, parsley, or other soft herbs as the milho cooks for a little extra flavour.

The Grace Table Tip

Keep the heat low from the moment the polenta goes in. It cooks quickly, and a little extra liquid stirred through at the end will keep it soft, creamy, and ready for the table.