An easy, essential creamy polenta recipe, folded with butter and cheese, for a comforting, satisfying bowl.
Prep Time5mins
Cook Time45mins
Course: dinner, Side Dish
Cuisine: Italian
Keywords:: cornmeal, creamy parmesan polenta recipe, creamy polenta, how to make polenta, italian, parmigiano, pecorino-Romano, polenta
Servings: 4people
Ingredients
1cuppolenta (not quick-cooking)
5cupswater (possibly a little more)
2teaspoonskosher salt
2tablespoonsunsalted butter
1/4cupgrated pecorino-Romano cheese, plus more for serving
3tablespoonsgrated Parmigiano-Reggiano cheese (don't skimp; use the real deal parm)
12turnsfresh 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.