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Freshly cooked, creamy polenta served with butter and cheese on a wooden board.
Creamy polenta enriched with butter and grated cheese.

Creamy Polenta (Puliszka)

Author: Flavelo
Recipes Side Dishes
Transylvanian gold. The secret to Puliszka is properly swelling the starch granules (gelatinization). In hot water, cornmeal softens into a creamy texture. Once a peasant staple, it's now a gourmet side dish, but the essence remains: sweet corn flavor and rich dairy.
🕒 Prep Time 5 mins
🍳 Cook Time 20 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-bottomed pot (to prevent burning)
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Bring salted water to a boil, then rain in the cornmeal while whisking constantly.

Tip: Constant motion prevents clumps from forming.
2 ✓

Cook on low heat, stirring frequently for 15-20 minutes.

Tip: It's done when the grains are no longer crunchy and the mix pulls away from the pot sides.
3 ✓

Stir in the butter at the end.

Tip: Butter emulsifies into the mass, creating a silky texture.
4 ✓

Serve topped with sour cream and cheese.

Tip: Sheep's milk cheese makes it truly authentic!

Recipe FAQ

Why is it lumpy?
You poured the cornmeal too fast or didn't whisk enough. Add it in a steady rain while whisking!
It hardened while cooling.
Natural behavior; starch recrystallizes. Sliced and grilled, it's delicious!

Ingredients

  • 1 cup Cornmeal (Medium or Fine grind)
  • 3 1/2 cups Water
  • 1 tsp Salt
  • 4 tbsp Butter
  • 1/2 cup Sour Cream
  • 1 cup Grated Cheese (Feta or Sharp Cheddar)