Creamy polenta (yellow pap). I used to use yellow cornmeal for polenta before I knew any differently. Years later, I buy bags of cornmeal labeled "polenta" and I still can't tell the difference in the finished product. This buttery, creamy polenta recipe is a great accompaniment and can be reheated in several ways for breakfast or appetizers.

Grated cheese adds extra flavor to this traditional dish. The Best Polenta Recipes on Yummly Gradually whisk in polenta; whisk constantly until mixture is smooth and begins to thicken. You can have Creamy polenta (yellow pap) using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Creamy polenta (yellow pap)

It's 1 cup of polenta.
It's 1 cup of boiling water.
It's 1 cup of milk.
Prepare 1 tablespoon of salt.
You need 3 tablespoons of butter.

Making polenta is the easiest thing in the world, and can be a nice Grab some yellow cornmeal—a little less than a cup. (I doubled the recipe because I'm always afraid of not having enough food. This isn't your great great great great grandmother's creamy polenta. Learn how to make our gourmet version in this online cooking class! Remove the polenta from heat, and stir in the butter and garlic.

Creamy polenta (yellow pap) instructions

Pour the boiling water to polenta and close (try using a pot because you need to cook this afterwards).
Leave for 10 minutes or until most of the water is soaked up.
Put the stove on low then place polenta on stove, add milk and salt.
Stirring Constantly until the milk is absorbed.
Add in butter and lower heat until simmer.
If the polenta is still hard remove pot from heat and leace it closed to absorb more heat.
Serve immediately.

This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. As far as creamy polenta goes, this recipe is pretty fool-proof. Starting the liquids off cold prevents clumps from forming. I've been using this recipe now for a while and it's pretty forgiving.