Creamy polenta

Method4 steps · about 35 min

1. 1

   Step 1: Bring the water (710 ml) and milk (470 ml) to a boil in a large heavy-based saucepan. Gradually pour in the cornmeal while whisking to prevent lumps. Keep stirring until it begins to thicken, then turn the heat to low.

   Uses 710 ml water · 470 ml milk · 175 g medium-ground yellow cornmeal (traditional polenta)

2. 2

   Step 2: Cook the hydrated polenta over low heat for at least 30 minutes, stirring occasionally so it does not stick. It should become creamy and cooked through and start pulling away from the sides. Medium-ground cornmeal generally needs about 30 minutes; continue longer if it is still grainy.

   Cook polenta: check texture after 30 minutes · 30 minUses hydrated polenta

3. 3

   Step 3: Stir in 30–60 g butter to your taste and all 80 g grated Parmigiano Reggiano until melted and combined. Season with salt and black pepper to taste.

   Uses cooked creamy polenta · 30–60 g butter, to taste · 80 g freshly grated Parmigiano Reggiano · Salt to taste · Black pepper to taste

4. 4

   Step 4: Serve the finished polenta immediately as four generous side portions. For leftovers, pour it into a baking dish while still soft; cool, cover and refrigerate for up to 3–4 days. It will set rather than stay creamy.

   Uses butter-and-cheese polenta