Description
This creamy polenta recipe offers a comforting and versatile dish made from medium yellow cornmeal cooked slowly in a combination of water and milk, enriched with butter and Parmesan cheese. It is perfect as a side or a base for various toppings and meals, with a smooth and velvety texture that pairs well with countless dishes.
Ingredients
Main Ingredients
- 1 cup polenta or medium yellow cornmeal (175g)
- 3 cups water (710ml)
- 2 cups milk (470ml)
- 2-4 tbsp butter (30-60g)
- ½ cup freshly grated Parmigiano Reggiano or cheese of choice (80g)
- Salt and pepper to taste
Instructions
- Heat Liquids: In a large saucepan or pot, heat the water and milk together until boiling.
- Add Polenta: Slowly pour the polenta into the boiling liquid while whisking constantly to prevent lumps from forming.
- Cook Polenta: Stir continuously until the mixture begins to thicken, then reduce the heat to low. Cook for at least 30 minutes, stirring occasionally with a wooden spoon, until the polenta starts to pull away from the sides of the pot.
- Finish and Season: Stir in the butter, Parmesan cheese (or your choice of cheese), salt, and pepper until everything is melted and fully combined.
- Serve or Cool: Serve the polenta immediately for best creaminess or pour into a baking dish to cool for later use.
Notes
- Use medium ground cornmeal for the best texture; fine or coarse will affect cooking time and texture.
- Constant stirring prevents lumps and helps develop the creamy consistency.
- Polenta can be served soft or allowed to cool and firm up for slicing and grilling or frying later.
- Adjust butter and cheese amounts to taste for richer or lighter versions.
- This recipe is naturally gluten-free but verify cheese choice for any added ingredients if strict gluten-free is required.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
