Creamy Spinach Polenta

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This creamy spinach polenta is such a dreamy side dish. Packed with Parmesan cheese and earthy spinach, it screams comfort food and makes the perfect side dish for slow roasted meats, veggies, and beans.

154 CAL 27g CARBS 2g FAT 7g PROTEIN 4

When it comes to comfort food side dishes, polenta is always at the top of the list. Although I love a good restaurant polenta made with lots of butter, heavy cream, and cheese, it isn't something I want to be eating every night. That's where this lightened-up Creamy Spinach Polenta saves the day. 

To keep things light, it is made with vegetable broth, nonfat milk, and Parmesan cheese. This combination still creates a creamy and smooth polenta and really lets all that corn flavor come through. Then since I always love to sneak in some greens, I added a package of frozen chopped spinach. Trust me - it works! 

Personally, I love serving it with this veggie polenta with Slow Cooker Beef Ragu, Italian Red Pepper Chicken, and Pork Paprikash. You want something with a delicious sauce for the polenta. 

Pro tip: Some folks have reached out nervous about making polenta since it has turned out gritty in the past. The key I have found is adding the polenta very slowly and stirring it constantly at the beginning.

Love polenta? Don't miss these tasty polenta recipes: Baked Italian Polenta with Vegetables, Polenta Bowls, or Crispy Polenta Fries.

What is polenta?

Polenta is a corn porridge dish that originally came from Northern Italy but is now popular around the world. It is made from coarsely ground cornmeal that is slowly cooked with water, broth, stock, or milk. 

One way to think of polenta is a yellow corn version of grits. Grits are made with white corn and polenta is its yellow corn cousin.

Polenta is generally served in two ways. The first is a creamy porridge-like this spinach polenta we are sharing today. Normally this type of polenta is served with heavy cream, butter, or cheese. 

The second way polenta is served is when it is cooled into a solid, almost spongy consistency. This is the kind of polenta that can be sliced, fried, or cooked into fries. It is also the type that you can find precooked in polenta tubes in the grocery store.

What You Need to Make Spinach Polenta

  • Polenta: Polenta is basically just cornmeal, make sure to look for corase grained yellow cornmeal or cornmeal that is labeled polenta. Fine grain cornmeal tends to get very mushy when cooked. 
  • Broth: To add extra flavor, use broth or stock instead of plain water. Chicken or vegetable stock works best when since it doesn't overpower the corn flavor. Water also works.
  • Milk: One way to add a creamy texture and flavor is to use milk in place of some of the water. Any milk will work, including non-dairy milk for vegan polenta. . 
  • Spinach: The easiest option is to use defrosted frozne chopped spinach. Just make sure to squeeze out all the water. Another option is sauteing fresh spinach and stirring that into the polenta once it is cooked. Any cooked greens or veggies can work. 
  • Parmesan cheese: The secret to adding a delicious nutty, cheesy flavor. It also adds saltiness ot the dish. Swap in nutritional yeast for a vegan option.

Help! The Secrets to Perfect Polenta

  • My polenta is clumpy: This usually happens when the polenta is added to the boiling liquid too quickly. Instead, slowly add the polenta to the boiling water or broth. Whisk it the entire time so that the cornmeal is evenly distributed and doesn't stick together. 
  • My polenta is too thick: If you make polenta ahead of time, it will get thicker as it sits. To thin it out, heat the polenta over low heat. Then add some warm water or broth to the polenta and stir is vigorously.  Taste and add more seasoning if needed. 
  • My polenta lacks flavor: If your polenta tastes bland, it likely needs more salt. This is the main culprit for bland or flavorless polenta. Kosher or sea salt is best. More Parmesna cheese will also help add flavor.

What to Serve with Spinach Polenta

Ther are so many options for side dishes for polenta from simple options like roasted veggies to healthy dishes like beef stew or braised chicken. Herr are some delicious dishes to make. 

Frequently Asked Questions

To keep polenta from becoming dry or gritty, it is important that you add the polenta to the liquid slowly. Constantly whisk the polenta as you add it to the boiling liqiod to prevent it from clumping. Also, make sure to cook the polenta long enough. Polenta takes at least 25 minutes to cook. Sometimes gritty polenta is simply undercooked. 

If you find your polenta still isn't creamy, try adding some more liquid. Milk or vegetable broth can help smooth out the polenta. 

One more trick! If you consistently find your polenta is coming out clumpy or gritty, try pulsing thy dry cornmeal in a blender before cooking it. This will speed up the cooking time and also ensure a super smooth, luscious polenta.

As the polenta sits, it will become thicker and more sponge-like. To reheat the polenta, heat it over low heat. Whisk in some extra milk, water, or broth. Continue to add liquid until the polenta is creamy and smooth. Season as needed since extra liquid was added.

This recipe turns out best when made from scratch with fresh cornmeal. The tubed polenta has a different texture and consistency and won't work to make porridge-like polenta.

The Recipe
Creamy spinach polenta in a bowl with creamy cornmeal and spinach.

Creamy Spinach Polenta

154 CAL 27g CARBS 2g FAT 7g PROTEIN 4
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  • 2 cups vegetable broth (or chicken broth)
  • 1 cup nonfat milk
  • 1/2 tsp. salt
  • 3/4 cup polenta, dry
  • 10 oz. frozen chopped spinach, defrosted and drained
  • 1/4 cup Parmesan cheese
  • Salt and pepper

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Bring the broth, milk, and salt to a boil. Turn heat down to low and whisk in the polenta. Cook the polenta, stirring constantly, for 5-7 minutes until thick.


Cover and cook for 20 more minutes, stirring every 5 minutes.


Turn off heat and stir in the spinach and cheese. Stir together until spinach is warm and cheese melts. Taste and season with salt and pepper.

Nutritional Facts
Serving Size: 2/3 cup (227g)
Amount Per Serving
Calories 154
Calories from Fat 20
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 5mg
Sodium 771mg
Total Carbohydrate 27g
Dietary Fiber 3g
Sugars 4g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Creamy Spinach Polenta
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December 5, 2018 - 17:19
Add a Rating:
Has anyone freezed this recipe in small toddler portions?
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Mark Bidinger
September 19, 2018 - 10:29
Anybody tried with Broccoli or Broccoli Rabe?
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January 23, 2018 - 14:39
Add a Rating:
I have just made this and I really like it. Im going to tweak it slightly to match my own preference, but it really is a tasty side dish.
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