35 minutes
A creamy and comforting dish of polenta enriched with Parmesan cheese and butter, perfect as a side or a base for other toppings.
cups
teaspoons
Baking Soda, optional
pinches
Coarse-ground Cornmeal
cups
tablespoons
to taste
1. Boil Water
In a heavy-bottomed 4-quart saucepan, bring water to a rolling boil over medium-high heat.
2. Add Ingredients
Dissolve salt and baking soda in the boiling water. Gradually whisk in the cornmeal in a steady stream, ensuring to stir continuously to prevent lumps.
3. Simmer
Once cornmeal is incorporated, return the mixture to a boil, stirring for about 1 minute. Reduce the heat to the lowest setting, cover the saucepan, and let it simmer.
4. First Whisk
After 5 minutes, whisk the polenta briskly for 15 seconds to smooth out any lumps, making sure to reach the sides and bottom of the pan. Recover and let it cook undisturbed until the polenta grains are tender but hold a slight bite, roughly 25 minutes.
5. Final Touches
Take the saucepan off the heat. Stir in the butter and Parmesan cheese until well combined. Season with black pepper to your liking.
6. Rest and Serve
Allow the polenta to stand covered for 5 minutes to reach the perfect consistency. Serve warm, offering extra Parmesan on the side for guests to add as they please.
Let polenta cool and set, cut and pan-fry until golden. Top with poached eggs, avocado, or spicy shrimp sauté.
Top the creamy polenta with garlic and herb sautéed mushrooms for an earthy, umami flavor.
Substitute part of the water or milk with chicken, vegetable, or beef stock for extra flavor. Half stock and half cream can be used for a richer taste.
Add fresh or dried herbs such as thyme, rosemary, or basil to the polenta as it cooks for an aromatic base suited to various toppings.
Mix in cooked, crumbled bacon or diced pancetta for a savory, meaty element with a hint of smokiness.
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