An easy, essential creamy polenta recipe, folded with butter and cheese, for a comforting, satisfying bowl.
Course: dinner, Side Dish
Keywords:: cornmeal, creamy parmesan polenta recipe, creamy polenta, how to make polenta, italian, parmigiano, pecorino-Romano, polenta
1cuppolenta (not quick-cooking)
5cupswater (possibly a little more)
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)
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.
A recipe from Unpeeled. Copyright 2020. All rights reserved.