polenta
Table of Contents
Creamy Polenta
Ingredients
- 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, 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.
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