Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a great base for any kind of saucy meat or mushroom ragout.
Ingredients
- 4 cups water
- 1 teaspoon fine salt
- 1 cup polenta
- 3 tablespoons butter , divided
- 0.5 cups freshly grated Parmigiano-Reggiano cheese , plus more for garnish
Instructions
-
1
Gather all ingredients.
-
2
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
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3
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Cooking time will depend on the polenta grind.
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4
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
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5
Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts
Per serving
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