85 minutes
A comforting Italian staple, polenta can be prepared creamy and soft or firm and sliceable. This versatile dish is simple to make and can be flavored with butter and cheese or left plain to complement a variety of toppings.
Water, boiled
quarts
teaspoons
Cornmeal, medium or fine
cups
Butter, incorporated
tablespoons
Parmesan Cheese, grated
optional
1. Boil Water and Season
Start by boiling water in a medium, heavy saucepan. Season the boiling water with salt.
2. Whisk in Cornmeal
Slowly pour cornmeal into the boiling water, stirring constantly to prevent lumps and ensure a smooth consistency.
3. Simmer and Stir
Reduce the heat to a low simmer. Stir the polenta every 10 minutes to keep it from sticking, cooking for about 45 minutes. If it seems too thick, incorporate up to half a cup of water.
4. Season to Taste
Taste and adjust the seasoning with additional salt or a generous dash of pepper if needed.
5. Cool for Firm Polenta
For firm polenta, spread the thickened cornmeal onto a buttered baking sheet or shallow dish and allow it to cool to room temperature.
6. Enrich for Creamy Polenta
For creamy polenta, enrich the pot with butter, stirring until incorporated. Optionally, add Parmesan cheese for a savory note. Serve immediately or keep warm over simmering water.
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