Creamy Polenta
Perfectly smooth and cheesy, this Italian staple cooks in 30 minutes with simple ingredients.
Equipment
- saucepan
- whisk
- wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 4 cups water
- 1 cup coarse-ground polenta
- 1 tsp fine sea salt
- 1/2 cup whole milk
- 4 tbsp unsalted butter cut into small pieces
- 1/2 cup freshly grated Parmesan cheese
- freshly ground black pepper to taste
Instructions
- In a medium-sized, heavy-bottomed saucepan, bring 4 cups of water to a rolling boil over high heat.
- Reduce the heat to low to achieve a gentle simmer and slowly whisk in 1 cup of polenta in a thin, steady stream to prevent lumps from forming.
- Add 1 teaspoon of salt and cook the polenta, stirring frequently with a wooden spoon for 25 to 30 minutes, until the grains are tender and the mixture has thickened significantly.
- Pour in 1/2 cup of whole milk and stir continuously for 2 to 3 minutes until the milk is fully incorporated and the polenta is creamy.
- Remove the saucepan from the heat and stir in 4 tablespoons of butter and 1/2 cup of grated Parmesan cheese until the butter has melted and the cheese is completely blended in. Season with black pepper to taste and serve immediately.
Notes
Use coarse-ground polenta for the best texture. Stir frequently to prevent lumps.