Perfect Polenta
A creamy, rich polenta recipe, perfect as a side dish or a base for toppings.
Ingredients
- water (4 cups)
- fine salt (1 teaspoon)
- polenta (1 cup)
- butter (3 tablespoons)
- Parmigiano-Reggiano cheese (0.5 cup)
Instructions
- Gather all ingredients.
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Cooking time will depend on the polenta grind.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
- Stir polenta and transfer to a serving bowl. Top with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 291
- fat: 15 g
- sats: 8 g
- carbs: 31 g
- fibre: 3 g
- protein: 9 g
- salt: 1 g