Creamy Polenta with Butter & Cheese
Submitted by chef-ron
Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is polenta the way Italian nonnas have made it for centuries. No shortcuts, no tricks.
You pour cornmeal into salted water and stir. Then you stir some more. And a little more after that.
The reward for your patience is a pot of golden, silky polenta with a depth of corn flavor that quick-cook versions simply cannot match.
Finish with a generous knob of butter and a blizzard of grated Parmigiano-Reggiano, and eat it immediately while it’s still flowing.
Pro Tips
- Keep the heat as low as possible. Polenta should barely bubble, not boil aggressively.
- Stir every few minutes to prevent it from sticking and scorching on the bottom.
- If the polenta gets too thick before it’s done, add a splash of hot water and keep going.
- Use real Parmigiano-Reggiano for the best melt and flavor. The pre-grated stuff in a canister won’t give you the same result.
Ingredients
Directions
In a heavy medium saucepan, bring 4 cups of water to a boil.
Reduce the heat to low and add the salt.
Slowly pour the polenta into the water, stirring constantly.
Keep stirring for about 5 minutes, until evenly thickened and soupy.
Adjust the heat to the lowest setting so that the polenta barely bubbles.
Cook for 30 to 45 minutes, stirring every few minutes to keep it from sticking to the pan.
If it gets too thick, just add water in small amounts until it is the consistency you want.
When done, eat it right away with butter and Parmesan cheese.
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