Creamy Italian Polenta
Smooth and creamy polenta, a traditional Italian dish, perfect as a side or main course.
5 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper to taste
Nutrition Facts
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Instructions
Boil the water: In a medium saucepan, bring 4 cups of water to a boil over high heat.
Add salt: Once the water is boiling, add 1 teaspoon of salt and stir to dissolve.
Whisk in polenta: Gradually whisk in 1 cup of polenta in a steady stream to prevent clumping.
Reduce heat and simmer: Lower the heat to medium-low and continue to stir frequently with a wooden spoon to prevent sticking. Cook for about 20-25 minutes until the polenta is thick and creamy.
Add butter and cheese: Remove from heat and stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese until fully melted and incorporated.
Season and serve: Season with freshly ground black pepper to taste. Serve warm as a side dish or base for sauces and stews.
Chef's Tips
- Consistency Tip: For a thicker polenta, cook longer or add less water. For a thinner consistency, add more water or milk.
- Flavor Variations: Stir in roasted garlic, herbs, or mushrooms for extra flavor.
- Make Ahead: Polenta can be made ahead and reheated with a splash of water or milk to loosen it up.
- Leftovers: Pour leftover polenta into a greased dish, chill, then slice and pan-fry for crispy polenta cakes.
- Cheese Options: Try using Pecorino Romano or Gorgonzola instead of Parmesan for a different taste.
