Creamy polenta
Creamy polenta is a soft cornmeal dish enriched with butter and Parmesan. Whisk in the grains in a thin stream, then cook gently until completely tender. It should spread smoothly on the plate rather than form a dry, firm mound.
How to make it
Prepared 0 of 6 steps
Choose the right cornmeal and cookware
Use regular polenta cornmeal, not instant. Prepare a heavy-bottomed pot and a long spatula: the thick, hot mass can splatter. Grate the parmesan cheese finely in advance.
Heat the liquid
Combine water and milk in a pot, add salt and bring to just below boiling. Watch the milk closely so it doesn’t run away. Reduce heat before adding cornmeal to prevent the mixture from boiling over too vigorously.
Gradually add the cornmeal
Stir constantly with a whisk, adding the polenta in a thin steady stream. Continue stirring for 2–3 minutes until the cornmeal is evenly distributed and the mixture begins to noticeably thicken.
Simmer slowly until tender
Reduce heat to minimum and cook for 30–40 minutes or the time specified on the package. Stir with a spatula every 3–4 minutes from the bottom and sides. Taste should not reveal any hard kernels.
Add butter and cheese
Turn off the heat. Stir in the butter in small pieces and the grated Parmesan until smooth. The polenta should move in a soft, broad wave, with no separate layer of fat.
Serve immediately
Divide the hot polenta into warm bowls and sprinkle with pepper. Serve immediately: as it cools, the cornstarch in the polenta becomes firmer. Mushrooms, meat, or herbs are not included in this basic version.
Little hint
Polenta takes different times to cook depending on whether it’s instant or regular, so check the package. If the polenta thickens before the kernels are tender, add a little hot water rather than stopping cooking an underdone mass.
Frequently asked questions
What should I watch out for when cooking?
Polenta takes different times to cook depending on whether it’s instant or regular, so check the package. If the polenta thickens before the kernels are tender, add a little hot water rather than stopping cooking an underdone mass.
How should I prepare the ingredients?
Use regular polenta cornmeal, not instant. Prepare a heavy-bottomed pot and a long spatula: the thick, hot mass can splatter. Grate the parmesan cheese finely in advance.
