Description
This classic Italian polenta recipe features creamy, smooth polenta made from coarse yellow cornmeal cooked slowly in water or low-sodium chicken broth. Enhanced with butter and grated Parmesan cheese, it offers a rich, comforting side dish perfect for pairing with a variety of meals. The polenta can be served hot and creamy or cooled, sliced, and grilled or fried for extra texture and flavor.
Ingredients
Scale
Polenta
- 1 cup coarse yellow cornmeal (polenta)
- 4 cups water or low-sodium chicken broth
- 1 teaspoon salt
Finishing Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Chopped fresh herbs for garnish (optional)
Instructions
- Boil Liquid: In a medium saucepan, bring the water or chicken broth along with the salt to a boil over medium-high heat.
- Add Cornmeal Gradually: Slowly whisk in the cornmeal in a steady stream to avoid lumps forming, ensuring a smooth texture.
- Simmer Polenta: Reduce heat to low and cook, stirring frequently with a wooden spoon, for 25 to 30 minutes until the polenta is thick and creamy.
- Incorporate Butter and Cheese: Stir in the unsalted butter, grated Parmesan cheese, and black pepper until fully melted and the mixture is smooth and well combined.
- Adjust Seasoning and Serve: Taste the polenta and adjust seasoning if necessary. Serve immediately while hot and creamy as a side dish, or spread the polenta in a pan to cool and firm up for slicing and grilling or frying later.
Notes
- For a richer texture, add a splash of heavy cream or drizzle of olive oil at the end of cooking.
- Substitute part of the cooking liquid with milk for an even creamier polenta.
- Leftovers can be chilled, sliced, and reheated by pan-frying or grilling for a delicious variation.
