Creamy Parmesan Polenta

An easy, essential creamy polenta recipe, folded with butter and cheese, for a comforting, satisfying bowl.

Prep Time5 mins

Cook Time45 mins

Course: dinner, Side Dish

Cuisine: Italian

Keywords:: cornmeal, creamy parmesan polenta recipe, creamy polenta, how to make polenta, italian, parmigiano, pecorino-Romano, polenta

Servings: 4 people

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 Parmigiano-Reggiano cheese (don't skimp; use the real deal parm)
12 turns fresh black pepper (about 1 teaspoon)

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.