Creamy, Easy Parmesan Polenta
A polenta recipe for a simple, wholly satisfying bowl of cornmeal, cheese, and butter.
Servings: 4 people
Ingredients
- 1 cup polenta (not quick-cooking)
- 5 cups water (possibly a little more)
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter
- 1/4 cup grated pecorino-Romano cheese, plus more for serving
- 3 tablespoons grated parmesan cheese
- 12 turns fresh black pepper (about 1 teaspoon)
Instructions
- Bring a pot of 5 cups of water and the 2 teaspoons of salt to a boil.
- Slowly and steadily whisk in the polenta. Keep whisking until the cornmeal emulsifies with the water and the bubbles thicken and slow, about two to three minutes.
- Reduce the heat to low. Partially cover and cook, whisking frequently, until the polenta is fully cooked and soft and does not taste grainy, about 40 - 45 minutes. It should be fluffy and smooth. Add a little more water if the polenta seems too thick.
- Remove from the heat. Add the cheeses, butter, and pepper and whisk to combine. Taste for seasoning. Serve hot, garnished with more cheese and fresh black pepper.