40 minutes
A rich and comforting polenta dish infused with Parmesan cheese, creating a creamy and flavorful side.
cups
teaspoons
pinches
Coarse-ground Cornmeal
cups
Parmesan Cheese, grated
cups
tablespoons
to taste
1. Boil Water
Begin by bringing 7.5 cups of water to a boil in a large, heavy-bottomed saucepan.
2. Add Salt and Baking Soda
Once the water is boiling, add 1.5 teaspoons of salt and a pinch of baking soda.
3. Add Cornmeal
Slowly pour 1.5 cups of coarse-ground cornmeal into the boiling water, stirring constantly with a wooden spoon or rubber spatula.
4. Initial Cooking
Reduce the heat to low and cover the saucepan. Let it cook undisturbed for 5 minutes.
5. Whisk Polenta
Uncover the saucepan and whisk the polenta thoroughly, making sure to scrape the sides and bottom of the pan.
6. Continue Cooking
Continue cooking the polenta on low heat without stirring for about 25 minutes.
7. Add Parmesan and Butter
Remove the saucepan from the heat. Stir in 4 ounces of grated Parmesan cheese, 2 tablespoons of unsalted butter, and pepper to taste. Cover the pan and let it sit for 5 minutes.
8. Serve
Serve the creamy polenta hot, passing extra grated Parmesan at the table for those who want an extra cheesy touch.
Start with high-quality, stone-ground cornmeal and freshly grated Parmigiano-Reggiano for the best flavor and texture.
Slowly whisk in the liquid to prevent lumps and ensure even hydration for a creamy texture.
Add the grated Parmesan off the heat to maintain a smooth texture.
Stir frequently with a wooden spoon or heat-resistant spatula, especially as the polenta thickens, to prevent sticking and break up any lumps.
Simmer the polenta over low heat and be patient; this can take 30 to 45 minutes.
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