Description
A luxurious and creamy polenta dish that pairs well with various proteins and vegetables, made simply with cornmeal, water, butter, and Parmesan.
Ingredients
Scale
- 1 cup coarse cornmeal (polenta)
- 4 cups liquid (3 cups water and 1 cup chicken or vegetable stock)
- 3 tablespoons unsalted butter
- 3/4 to 1 cup grated Parmesan
- Salt and black pepper to taste
- Optional: a splash of cream or mascarpone
Instructions
- Bring the liquid to a simmer in a medium saucepan over medium heat. Add a pinch of salt.
- Slowly whisk in the cornmeal while the liquid simmers to avoid lumps.
- Reduce heat to low and cook, stirring often, until thickened (about 25–30 minutes).
- Stir in the butter until melted and glossy.
- Remove from heat and fold in Parmesan until melted. Season with salt and pepper.
- Serve immediately for best texture, or cool to slice and fry later.
Notes
Use coarse cornmeal for the best texture. Whisk while adding cornmeal to prevent clumps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg