Cheesy Polenta with Marinara — Ready in 18 Minutes
Creamy, cheesy, saucy — done in 18 minutes with pantry staples.
When you're too tired to think but still want something that feels like a real dinner, this is it. Polenta cooks fast on the stovetop and turns silky and rich with just butter and parmesan stirred in. A quick simmer of jarred marinara with garlic goes on top, and you're done. This is honest comfort food — not fancy, not fussy, just warm and satisfying. Expect soft, creamy polenta with a bright, savory sauce. It comes together in under 20 minutes and you probably have most of this already.
Ingredients
- 3 cup water — salted, brought to a boil
- 0.75 cup quick-cooking cornmeal — also labeled instant polenta or fine-ground cornmeal
- 2 tbsp unsalted butter
- 0.5 cup grated parmesan — plus more for serving
- 1 cup jarred marinara sauce
- 2 unit garlic cloves — minced
- 1 tbsp olive oil
- 1 pinch red pepper flakes — optional
- 1 pinch kosher salt — plus more to taste
Method
- 1 Bring 3 cups of salted water to a boil in a medium saucepan over high heat.
- 2 While the water heats, warm the olive oil in a small skillet over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant but not browned.
- 3 Pour the marinara into the skillet with the garlic. Add red pepper flakes if using. Stir and reduce heat to low. Let it simmer gently while you make the polenta.
- 4 Once the water is boiling, reduce heat to medium and slowly whisk in the cornmeal in a thin, steady stream. Keep whisking constantly to prevent lumps.
- 5 Cook the polenta, stirring frequently, for 5–7 minutes until it thickens and pulls away from the sides of the pan. It should be creamy and smooth, not stiff.
- 6 Remove the polenta from heat. Stir in the butter and parmesan until fully melted and incorporated. Taste and adjust salt.
- 7 Divide the polenta between two bowls. Spoon the warm marinara over the top. Finish with extra parmesan and serve immediately.
Variations
- Add a fried egg — Fry one egg per bowl while the polenta cooks and lay it on top of the marinara — the runny yolk makes it even richer and adds protein.
- Make it dairy-free — Swap the butter for olive oil and skip the parmesan, or use a dairy-free parmesan alternative. The polenta will be slightly less rich but still creamy.
- Add melted mozzarella — Tear a few pieces of fresh mozzarella over the marinara right before serving — the residual heat will soften it into cheesy pools.
Notes
Quick-cooking or instant cornmeal is key here — regular coarse cornmeal takes 30–40 minutes and won't work for this recipe. If your polenta thickens too much before serving, whisk in a splash of hot water to loosen it. Leftovers: polenta firms up in the fridge but can be reheated with a splash of water or milk stirred in over low heat.
Equipment that helps
- Whisk — Whisking the cornmeal into boiling water prevents the lumps you'd get with a spoon.
- Small skillet — A separate pan lets you simmer the marinara with garlic without losing heat on the polenta.
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