Description
A delicious creamy polenta recipe made with fresh Parmigiano-Reggiano cheese.
Ingredients
Scale
- 1 cup cornmeal
- 4 cups cold water
- 1 teaspoon fine salt
- 3 tablespoons unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- Combine the cornmeal, water, and salt in a Dutch oven or heavy-bottomed saucepan. Set the pan over medium-high heat and bring to a simmer, stirring to keep the polenta from forming lumps.
- Reduce the heat to low and cook, stirring often to prevent the polenta from sticking to the bottom of the pot, until the grains are fully cooked, about 45 minutes.
- When the polenta is done, taste and season with more salt if needed. Remove the pot from the heat and stir in the butter and Parmigiano cheese.
- Serve immediately.
Notes
- For a richer flavor, use chicken or vegetable broth instead of water.
- Polenta can be served as a creamy side dish or allowed to cool, then sliced and grilled or toasted.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg