Creamy Polenta (Microwave or Stove)
Submitted by tammieattard
Simple creamy polenta with Parmesan and olive oil, ready in 15 minutes. Includes both microwave and stovetop methods so you can pick your speed.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
15 minPolenta doesn’t have to be a production.
This version comes together in 15 minutes flat, and you get to choose your adventure: microwave for hands-off ease or stovetop for old-school satisfaction.
Either way, you end up with a silky, Parmesan-laced bowl of cornmeal goodness that works as a side for braised meats, roasted vegetables, or topped with a runny egg and a crack of pepper.
Kitchen Tips
- Whisk vigorously after the first microwave round to break up any lumps before the second cook.
- For the stovetop method, add the cornmeal in a slow, steady stream while whisking constantly. Dumping it in all at once guarantees clumps.
- Use coarse-ground cornmeal for more texture, or fine-ground for a smoother, creamier result.
- Leftover polenta firms up in the fridge. Slice it, pan-fry in olive oil until crispy on both sides, and you’ve got a whole new side dish.
Ingredients
Directions
Microwave: Stir together the water, cornmeal, and salt in a microwave-safe 1-quart measure.
Microcook, uncovered, on HIGH for 5 minutes.
Whisk well.
Cover with waxed paper.
Microcook on HIGH for an additional 5 minutes.
Add the Parmesan, oil, and pepper; whisk until smooth.
Spoon onto plates to serve.
Stove: Place water, salt, and oil in a 2-quart saucepan and bring to boiling.
Gradually whisk in the cornmeal.
Boil gently, stirring constantly, for 3 minutes.
Stir in the Parmesan and pepper.
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