Creamy Parmesan Polenta

1. Boil Water

For firm polenta, measure 4 cups of water; for soft polenta, use 5 cups. Bring your selected amount of water to a rolling boil in a medium, heavy saucepan over high heat. Stir in 1 teaspoon of salt.

2. Incorporate Cornmeal

Gradually whisk the cornmeal into the boiling water to prevent lumps. Keep whisking as the mixture begins to thicken (about 2 to 3 minutes).

3. Simmer

Reduce the heat to low. Cook for 45 minutes, stirring every 10 minutes. If the polenta thickens excessively, mix in 1/2 cup water. Continue to add water, up to 1 cup, as needed. Test for doneness by cooling a spoonful on a plate—the grains should be fully swollen and not taste raw. Season with salt and add pepper, if you like.

4. Set Polenta

Lightly butter a baking sheet or shallow dish. Pour the polenta in and spread it out to a 3/4-inch thickness. Let it cool to room temperature, then cover and refrigerate for up to 3 days.

5. Enrich & Serve

For a creamy texture, stir in 6 tablespoons of butter until well combined. Keep the polenta warm by placing the saucepan in a pot of simmering water, covered, for up to an hour. Stir before serving in bowls and garnish with grated Parmesan if desired.