50 minutes
A rich and comforting dish of creamy polenta enriched with butter and Parmesan cheese, perfect as a side or a base for other toppings.
to taste
optional
Fine Cornmeal
cups
Unsalted Butter, for soft polenta
tablespoons
Grated Parmesan Cheese, for soft polenta
optional
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.
Whisk cornmeal into liquid slowly and stir frequently to avoid lumps and ensure smoothness.
Use freshly grated Parmesan cheese for the best melt and flavor.
Cook on low heat to prevent burning and ensure even cooking, also preventing splattering.
For the creamiest polenta, use a medium to coarse-ground cornmeal for the perfect balance of creaminess with a slight bite.
Incorporate butter and grated Parmesan after reaching desired consistency to prevent separation.
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