Creamy Polenta

Method4 steps · about 50 min

1. 1

   Step 1: In a heavy-bottomed saucepan or Dutch oven, combine the ¾ cup fine-grind and ¼ cup medium-grind cornmeal. Gradually whisk in the 4 cups cold water until smooth, then stir in the 1 tsp fine salt.

   Uses 1 cup stone-ground cornmeal: ¾ cup fine grind plus ¼ cup medium grind · 4 cups cold water · 1 tsp fine salt

2. 2

   Step 2: Set the pot over medium-high heat and bring the cornmeal mixture to a simmer, stirring often so it stays smooth and does not stick. Reduce the heat as soon as it starts to simmer.

   Uses All the smooth cornmeal, cold water and salt mixture from step 1

3. 3

   Step 3: Reduce the heat to low and cook gently for about 45 minutes, stirring frequently across the base of the pan to prevent sticking. Watch for hot spatters. Continue until the grains are fully cooked with no chalkiness and the polenta is thick, creamy and still pourable. If it becomes too thick toward the end, stir in a little additional water as needed.

   Check that polenta grains are tender · 45 minUses All the heated cornmeal mixture from step 2 · Additional water, only if needed to loosen thick polenta toward the end of cooking

4. 4

   Step 4: When the grains are fully cooked, taste and add more salt only if needed. Remove the pot from the heat and stir vigorously but carefully with the 3 tbsp butter and ½ cup Parmigiano-Reggiano until evenly combined. Spoon into shallow bowls and serve immediately in four portions; polenta firms as it cools.

   Uses All the tender, creamy polenta from step 3 · 3 tbsp unsalted butter · ½ cup freshly grated Parmigiano-Reggiano · Additional fine salt, only if needed after tasting