Ingredients
- 4 cups water plus more as needed
- 1 teaspoon fine salt
- 1 cup coarse polenta or coarse cornmeal labeled for polenta
- 1 tablespoon unsalted butter or olive oil
- 1/4 cup finely grated Parmesan cheese
- 1/4 teaspoon black pepper
Instructions
- Bring the water and salt to a simmer in a heavy-bottomed saucepan. Slowly rain in the polenta while whisking continuously.
- Whisk for 1 minute, then lower the heat so the mixture bubbles gently. Cook for 30 to 35 minutes, stirring and scraping the bottom every few minutes.
- If the polenta becomes stiff before the grains taste tender, stir in hot water 1/4 cup at a time. Continue cooking until creamy and no longer gritty.
- Remove from the heat. Stir in the butter, Parmesan, and black pepper. Taste and adjust the salt, then serve immediately.
Nutrition
Calories: 132kcalCarbohydrates: 21gProtein: 3gFat: 4gSodium: 455mgFiber: 1g
Video
Notes
- Very coarse polenta may need more time and water; taste the grains rather than relying only on the clock.
- For dairy-free polenta, use olive oil and omit the Parmesan or use a preferred dairy-free finishing ingredient.
- Refrigerate promptly for up to 4 days. Reheat to 165°F (74°C) with enough water or broth to restore a creamy texture.
- Nutrition is an estimate calculated from USDA FoodData Central values for the listed ingredients.
