Italian Creamy Polenta
Silky smooth and creamy Italian polenta enriched with butter and Parmesan cheese. This versatile side dish provides the perfect base for ragùs, stews, or roasted vegetables.
Ingredients
- 1 cup coarse cornmeal (polenta)
- 4 cups water
- 1 tsp salt
- 2 tbsp unsalted butter, cut into pieces
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 tsp black pepper, freshly ground
- 1/2 cup whole milk, warmed
- 1 tbsp extra virgin olive oil, for serving
- 1 tbsp fresh herbs (thyme, rosemary, or sage), chopped
Instructions
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1
In a large, heavy-bottomed pot, bring 4 cups water to a rolling boil. Add 1 tsp salt to the water.
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2
While whisking constantly, slowly pour 1 cup coarse cornmeal (polenta) into the boiling water in a thin stream. This gradual addition prevents lumps from forming.
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3
Reduce the heat to low, and continue cooking the polenta, stirring frequently with a wooden spoon to prevent sticking. As the mixture thickens, stir more frequently.
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4
Cook for about 25-30 minutes until the polenta is thick and no longer gritty when tasted. The exact cooking time will depend on the coarseness of your cornmeal.
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5
Remove from heat and add 2 tbsp cut into pieces unsalted butter, stirring until completely melted and incorporated.
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6
Gradually stir in 1/2 cup warmed whole milk, adding just enough to achieve your desired consistency.
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7
Add 1/2 cup freshly grated Parmesan cheese and stir until melted. Season with 1/4 tsp freshly ground black pepper to taste.
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8
Transfer to a serving dish, drizzle with 1 tbsp for serving extra virgin olive oil, and sprinkle with 1 tbsp chopped fresh herbs (thyme, rosemary, or sage).
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9
Serve immediately while hot and creamy. If the polenta sits and firms up, you can restore its creaminess by adding a little more warm milk or butter and stirring vigorously.